Sous Chef - Pastry

The “Sous Chef” is responsible to assist the Line Manager in managing kitchen operations as a successful independent profit center, ensuring department objectives are met through planning, organizing, directing, and controlling the Kitchen operation with the focus on day to day operational requirements. Representing the kitchen in the absence of the Executive Sous Chef in all areas of responsibility. Responsible for the efficient and smooth running of food production, supervise kitchen operations and be hands on as and when needed

• Perform food production and presentation to all internal and external customers, make sure that the food is produced as per the standard recipe consistently, assist and support the Executive Sous Chef in the Chef table and tasting table processes.
• Supervise, direct and participate, where necessary, in the preparation and cooking of all food items, check quality of food and portion of food before being sent to customers to ensure consistency in food quality. Check all food use by dates to ensure no product exceeds than the requirements, ensure that over/ under preparation of production of food is kept to a minimum to maintain food costs. Check on every working place of cooks and utilities, including storing areas, fridges and dust bins in all production areas for cleanliness and food cost.
• Plan food production in line with demands and concept, ensuring that through the process of batch cooking that food items remain fresh, appealing and presentable.
• Conduct meal weight and meal tasting checks shift-wise and take corrective action immediately for any variances. Report any failures/ problems to the Maintenance Department for the smooth running of operations.
• Check the quality of raw and cooked food products to ensure that food quality standards are met at all times. Assist in determining how food should be presented and create decorative food displays to ensure our food presentation is very attractive to customers.
• Deputizing in the absence of the Executive Sous Chef.
• Lead food safety and disciplinary investigation as needed.

Be part of an extraordinary story

Your skills. Your imagination. Your ambition . Here, there are no boundaries to your potential and the impact you can make. You’ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge.

Join us as we dare to achieve what’s never been done before.

Qualification

About you

The successful candidate will have the following:

• Bachelor’s Degree or Equivalent
• Minimum 3 years of relevant experience
• Pastry experience is a must
• Fluent in spoken and written English.
• Professional cooking certification / Diploma / degree/ hotel management / Catering Vocational Diploma Food Safety Level ¾

We’ve grown fast, broken records and set trends that others follow. We don’t slow down by the fear of failure. Instead, we dare to achieve what’s never been done before. So whether you’re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination.

Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.