Key Responsibilities
The main role of the Junior Pastry Sous Chef is to
be fully responsible for the management of the
kitchen under the Head Chef and Senior Sous Chef,
in line with the Singita Standard of Excellence and
SOP.
- Ensuring the ultimate food experience for the
guests, in line with the food concept of the
lodge.
- Supervise the quality of food produced and
served in a hygienic manner.
- Designing of menu – follow and implement
new food concept.
- Monitoring the quality and care of equipment
and products.
- Minimising breakage.
- Implement and maintain Health and Safety
procedures.
- Strategic management of food to reduce
waste, such as portion control and stock
rotation.
- Training and Development of other staff.
- Assist with stocktakes, orders; and the
management of sections of the kitchen, when
required.
- Communication with dep...