Junior Pastry Sous Chef - 5* Hotel, Hermanus

Tuesday, 8 October, 2019


  • Completed tertiary qualification in Culinary Arts
  • Previous experience in a 5-star hotel kitchen or similar environment
  • Must be hard working, dedicated and a team player.
  • Must be enthusiastic and prepared to work shifts.
  • Own transport preferable 


  • To deputise in the Head Chef's and Executive Chefs absence.
  • To ensure that all chefs are familiar with the day's requirements.
  • To ensure that the necessary stocks are on hand at the right quality and quantity.
  • To ensure that fair discipline is maintained.
  • To ensure that time sheets gets filled in daily
  • To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
  • To ensure that all maintenance problems are timeously reported and followed up.
  • To ensure that all communications between restaurant and kitchen run smoothly.
  • To ensure that each cook receives the correct orders for the appropriate tables.
  • To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
  • To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
  • To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
  • To run the pass and kitchen
  • To ensure that the kitchen is left correctly and in correspondence with the standard closing procedures
  • To ensure all temperature sheets, prep lists and FCS documentation gets filled in daily


To apply, please email CV’s to leniseb@kubekanye.com stating your current gross ctc monthly salary + notice period