Summary
Date Posted: Tuesday, November 22, 2022 , Base Salary: Not Disclosed

JOB DETAILS:

KEY FUNCTIONS ACTIONS
• Responsible for planning, preparing and cooking the pastry section of the kitchen.
• Responsible for maintaining agreed quality standards and records.
• Responsible for ordering and and obtaining supplies , quality controls and staff training
• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.
• Working knowledge of baking techniques and the pastry-making process.
• Creative ability with artistic skill in decorating cakes and other desserts.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Knowledge of varous dietary requirements and restrictions
• Cutting edge bakery, pastry and dessert knowledge
• To strictly adhere to kitchen ordering and service procedures inline with dockets and and voucher information
• Ensure Accuracy of Pastry Reports – Inte-departmental transfers
• Ensure safe recycling of left over engredients and supplies
• Minimise losses through various creative recycling food preparations i.e dessert of the day
• To produce a consistent, high quality product, providing a courteous, professional, efficient and flexible service consistent with the hotel’s policies & procedures in order to maximize guest satisfaction.● To have a full working knowledge and capability to perform all duties and tasks in the assigned place of work to the standard of performance set. Note that standards are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.

• Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management.
• To demonstrate flexibility and adaptability towards changing working hours and shifts according to the requirements of a 24 hour operation.
• To respond to changes in your job function as dictated by the industry, company or the hotel.
• To maintain good working relationships with own colleagues and all other departments.

Education:
• Minimum Diploma in Hotel Management
• 3 years + in the Hospitality industry.
• Equal Employment Opportunity:

Work Hours: 8

Experience in Months: 36

Level of Education: Associate Degree

Job application procedure

Please submit your application by e-mail to husna.swalehe@sopalodges.co.tz quoting the Pastry Chef in the email header no later than 26th November, 2022 with a detailed CV & covering letter, demonstrating how your skills and experience make you the ideal candidate for this position.

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