Junior Sous Chef (Pastry) at Fancourt

• We are looking for a passionate, creative and experienced pastry professional who thrives in a fast-paced, high-performance environment and is committed to consistently delivering exceptional products and guest experiences. The successful candidate will be a confident leader with excellent technical pastry skills, a keen eye for detail, and the ability to support the Pastry Sous Chef in the day-to-day management of the pastry operation while leading the pastry team and maintaining exceptional culinary standards.
• The ideal candidate will demonstrate strong interpersonal and communication skills, lead by example, enjoy developing junior team members, and remain calm and organised under pressure while consistently maintaining Fancourt's 5-star standards.
• The successful candidate will have a minimum qualification of Grade 12 or equivalent, together with at least six months' formal chef training and a minimum of five years' experience as a Chef de Partie or Senior Chef de Partie in a recognised 4- or 5-star hotel, resort or fine dining establishment, including experience within a professional pastry kitchen. Experience in fine dining, sound knowledge of food ordering, stock control and food costing, together with computer literacy in MS Office, are essential. A Chef's Diploma, HACCP certification and working knowledge of SAP will be advantageous.

Duties include, but are not limited to:

• Support the Pastry Sous Chef in the day-to-day management and operation of the pastry kitchen, ensuring smooth and efficient service.
• Prepare and oversee the production and presentation of pastries, desserts, breads and baked goods to Fancourt's 5-star standards, while accommodating guest preferences and dietary requirements.
• Ensure all pastry products are consistently produced to the required quality, presentation and portion specifications.
• Ensure all kitchen equipment is correctly used, maintained and any faults are reported promptly.
• Contribute to menu planning, recipe development, seasonal offerings and product innovation.
• Assist with planning and executing pastry requirements for restaurants, banqueting functions, events and special occasions.
• Monitor and control food costs through effective portion control, stock management and waste minimisation.
• Manage stock levels, daily ordering, stock rotation, stock takes and equipment inventories.
• Supervise, coach, train and motivate pastry team members, ensuring adherence to company standards and fostering continuous development.
• Assist with staff scheduling, productivity planning, recruitment and performance management in collaboration with the Pastry Sous Chef.
• Ensure compliance with food safety, HACCP, hygiene and occupational health and safety standards, maintaining the highest levels of cleanliness at all times.
• Maintain effective communication with other kitchen sections and operational departments to ensure seamless service delivery and exceptional guest satisfaction.
• Act in the absence of the Pastry Sous Chef when required, ensuring the pastry kitchen continues to operate efficiently and to the required standards.