Location: Stellenbosch, Cape Winelands, Job Type: Full-Time. Restaurant on internationally owned wine estate is looking for a Pastry Sous chef to prepare a variety of desserts, pastries or other sweet goods. Ideal candidate will be innovative, creative, detailed orientated, have an artistic eye and  the ability to lead staff.

Appointment Requirements: Grade 12 + Completed Culinary Diploma. Preferably 3-4 years previous experience as a Pastry Sous Chef. Excellent use of various cooking methods, ingredients, equipment and processes. Passionate about the hospitality industry. Ability to maintain a professional working relationship with all departments and across cultures and religions. Comfortable in dealing with very distinguished clientele. Organizing and leadership skills. Willingness to replenish professional knowledge In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc). KPA’S Prepare a wide variety of goods Decorate pastries using different icings, toppings, etc to ensure the presentation will be beautiful and exciting. Design new menu choices based on seasonal ingredients. Assist head chef with pricing of pastry menu items. Guide and motivate pastry personnel to work more efficiently. Create schedules for pastry personnel to ensure optimum resource management and speed of service.

Identify staffing needs and help recruit and train existing and new personnel on the preparation, arrangement and plating of dishes per menu. Ensure all personnel are properly equipped with uniforms, supplies and tools. Monitor stocks for baking ingredients and make appropriate orders within budget. Check quality of material and condition of equipment and devices used for baking. Ensure all personnel adhere to culinary standards and regulations. Maintain a lean and orderly cooking station and adhere to health and safety standards. In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc). Competitive market-related salary on offer + contribution towards retirement annuity stating your current gross ctc monthly salary + notice period.

To apply, email CVs to: leniseb@kubekanye.com