HOTEL PASTRY CHEF IN SOUTH AFRICA

Research, develop menus and liaise with Exec Chef. Produce freshly baked & all dessert items for restaurant buffet & banqueting.   Supervise/train apprentices.  Prepare/submit budget.  Handle proper storage and freshness of food products, & maintain high standards of hygiene and cleanliness of all equipment, and kitchen.  Carry out other duties requested.  Close attention to detail and needs to possess a degree of creativity in order to successfully create new types of pastries and stay up to date with current market trend.  R7.5K neg. Send DETAILED CV, with photo and written reerences.