The role of the pastry sous chef is to support the executive chef/ head chef in the implementation of menus at the lodge. Quality check taste, and presentation of dishes to ensure the excellent standard of the food. KEY FOCUS AREAS - Assist the Executive Chef/Head Chef in the following tasks: - Implement menus at the lodge. - Quality check taste and presentation of dishes to ensure the excellent standard of the food. - Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. - Ensure that all food is being prepared to the highest standards. - Ensure efficient work with the focus on completing the task within the time available and to the standard set. REQUIREMENTS QUALIFICATIONS AND SKILLS Grade 12 (essential) Degree/Diploma in Culinary Arts Sound knowledge of food preparation and Kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Good knowledge and understanding of stock procedures and control. Good knowledge of product and supply. Basic knowledge of planning, budgeting, and departmental administration. Basic knowledge of creating, implementing, and maintaining written control documents and training manuals. #J-18808-Ljbffr