Vacancy: Pastry Chef

Location: Western Cape

Apply Now: https://go-to.co.za/6efcc1

- Check the Pastry station for cleanliness before the start of each shift, using and completing the appropriate MSC Sanitation Standards checklist for this section.

- Advise your superior of any missing, damaged or otherwise unusable or unsafe equipment.

- Prepare pastry products as specified by the Executive Chef, and using methods that assure food safety and high quality.

- Check temperatures and condition of all material in the section, in assigned refrigerators, on hot tops, or any material permitted to be left at room temperature.

- Discard any potentially hazardous sauces or items of food that do not comply with safety requirements.

- Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation.

- Produce as required by the Executive chef a range of alternative pastry products for guests with specific dietary requirements (fat-free, salt-free, sugar-free etc.).

- Comply with all MSC Sanitation Standards for food handlers: (Use of single-use disposable gloves, disposable head covering, clean aprons, no jewellery except one plain ring, no beards or moustache, no cellular telephones or cigarettes on duty, no uncovered body hair, covered-toe shoes, no injuries or abrasions).

- Understand and comply with MSC Sanitation Standards relating to food safety. (Temperatures, sanitation, storage, labelling, cross-contamination prevention measures etc).

- Respect at all times the rights of personnel in the section to individualism, dignity and self-respect.

- Order and collect daily from the Storerooms all supplies required for the immediate operation, ensuring that no partly used items are returned to the storerooms.

- Minimize food spoilage.

- Participate in other related duties that may be assigned within the scope of competence.