As an Executive Sous Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. An Executive Sous Pastry Chef will also be required to plan production and develop seasonal offerings.

Duties and Responsibilities:

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist running the pastry section of the kitchen

• Ensure excellent quality throughout the dessert offerings

• Bring creativity to the pastry offerings

• Supervise and coordinate all pastry and dessert preparation and presentation

• Plan production to facilitate daily requirements

• Develop appropriate seasonal menu offerings

• Manage food cost controls to contribute to Food and Beverage revenue

• Ensure compliance with food hygiene and Health and Safety regulations

Job Requirements

• Diploma or Special Certificate in relevant field of studies

• A minimum of 5 years as a Pastry Chef Experience with high volume food production

• Approaches pastry in a creative way

• Strong supervisory skills

• A current, valid, and relevant trade qualification (proof may be required)

• Positive attitude

• Good communication skills

• Committed to delivering a high level of customer service

• Excellent grooming standards

• Excellent planning and organising skills

• Dedicated to the delivery of exceptional service and continuous improvement

How to Apply

All interested and qualified applicants may send updated CV, a cover letter and credentials via using THIS LINK Or can submit in person to the office of Director Human Resource Management

Only short-listed applicants will be contacted.

For Further information you can contact through +251115170000