Junior Sous-chef – Pastry at Mantis Epic Hotel and Suites

To contribute to the production of the highest possible Pastries and food quality in the delegated sections at all times, and to co-ordinate and be responsible for staff in as delegated by Executive Chef or Sous Chef. Make sure all production is carried out in line with appropriate food portion control, the departmental business (Hotel) Group’s corporate guidelines, and service concepts in accordance with HACCP policies and procedure.

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adheres to Hospitality standards of food quality, preparation, recipes, and presentation
• Orders adequate supplies for own section, and sets up “mis-en-place” for section
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Stores unused pastries and food properly
• Ensures that pastries and food from own section is delivered on time
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness and makes priorities in case of last minute changes to reservations
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
• Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
• Co-ordinates job tasks with staff in absence of Sous Chef
• Helps employees to achieve optimum quality
• Knows how to follow applicable laws regarding food safety and sanitation
• Strong knowledge of pastry department is added advantage

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Co-ordinates work, and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Recommends better preparation procedures to Sous Chef
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Sous Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
  – Hotel fire, bomb and emergency procedures
  – Hotel health and safety policies and procedures
  – Current licensing relating to own department
  – Restaurant corporate marketing and promotional programmes
  – Restaurant guests generating high business volume
  – Union agreements
• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com

• Cover letter
• Resume
• Academic papers (the successful candidate will be required to submit notarized copies)
• Service certificates proving the work experience
• 3 professional references