We are looking for 5* PASTRY Chef de Parties and Demi CDPs for an international cruise ship brand.
Excellent Salaries between R20000 – R40000 pm depending on level of experience and brand
Contracts: 6 months on / 2 months off – RENEWABLE
Interview days in South Africa – If you are shortlisted by us, you will need to attended an INVITE ONLY Recruitment Day in one of the following cities:
Cape Town: 29th & 30th June
Durban: 4th July
Johannesburg: 6th and 7th July
Standard Role Summary:
Direct a dedicated Food Production team ensuring the provision of high quality, professionally prepared pastry products.
Primary Responsibility of the Role:
Undertake the day to day supervision of staff within the pastry production area.
Ensure staff are competent to undertake their roles by identifying training needs and coaching and mentoring junior team members.
Oversee the service standard and quality of all pastry products served including freshness, taste and consistency, ensuring they meet the required high standards.
Liaise effectively with the Chef Patissier, keeping them informed of any shortages or discrepancies in products or ingredients.
Maintain an organised and efficient flow of production taking into account any changes in forecasts or menu.
Ensure food products provided are within budget and in line with the Corporate Menu Cycle, keeping wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Food Safety & Public Health Policy. Complete regular checks including the collection of food samples and update logs accordingly.
Ensure the section and equipment is operated in a sanitised and clean state at all times, undertaking regular inspections.
Ensure all equipment is maintained and used correctly by staff, following standard operating procedures and report any repairs required promptly.
Work closely with the team implementing any new ways of working identified and contribute to a successful centralised production department, maintaining a dedicated food budget.
Ensure compliance with the Corporate Menu Cycle (CMC)/SOP’s for allocated dining outlets and ensure scaled recipes are used for all preparation and production of food products.
Attend plate presentations at the lunch and dinner service periods in order to gain feedback from the Executive Chef.
To apply please email [email protected] or click on the apply for job button below.
If you have not received feedback within 7 working days please consider your application for this position unsuccessful, Have a look at more of our available jobs in the Hospitality and Catering industry