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LOCATION: STRAND HOTEL

GRADE: C1

POSITIONS AVAILABLE: 1

PURPOSE OF THE POSITION:

To deliver quality, presentation, and preparation of a section of pastries, desserts, bread, and other baked goods through innovative and varied menu planning, preparation, training, and maintenance of equipment, contributing new-to-world culinary experiences in line with quality standards and procedures.

QUALIFICATIONS & EXPERIENCE:

• Minimum Grade 12 with Certificate/Diploma in Culinary Arts/Pastry
• Minimum 3 years’ experience as a CDP in a 4* or 5* hotel operations
• Computer literate
• Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
• International experience in Michelin Star Restaurant will be an added advantage
• HACCP trained

KEY ACCOUNTABILITIES:

• Prepare a wide range of pastries, desserts, and confections, following established recipes and techniques.
• Execute precise recipes and methods to achieve high-quality products. 
• Works with the Executive Pastry Chef to ensure mise en place is completed for the section to the required standards within the given time.
• Supervise Pastry staff in an assigned service station during operational activities as directed by the Executive Pastry Chef, including monitoring compliance with production and storage requirements such as temperature/blast chiller log recording. 
• Adapt the quantity of ingredients to match the amount of items to be baked.
• Adheres to the daily production to assure all products delivered on time.
• Ensures batch cooking/preparation process (for soufflés, puddings, crème brulee, etc.) is practiced to eliminate waste.
• Maintain an ongoing understanding of the ingredient consumption required for daily production and inform the Executive Pastry Chef when fluctuations occur.
• Handle and utilize all materials and goods with the utmost care during production to eliminate waste.
• Ensuring that all items of equipment that have been used are correctly stored after they have been cleaned.
• Create and update the baking and pastry menu in collaboration with the Executive Pastry Chef. bakery products.
• Keep abreast of culinary trends, techniques, and industry developments to assist in the development of new bakery products and the incorporation of the new ideas into the menu offering.
• Monitors stock movement, ensuring stock and cleaning tasks for the section to the required standard within given time.
• Ensure that all food is prepared and served according to the receipts and plate guidelines.
• Perform regular inspections of food preparation and presentation to maintain the required standards.

CLOSING DATE: 07 APRIL 2025

 O&L - a Great Place to Work.

Applicants meeting our requirements are invited to apply. O&L Group of Companies is an Equal Opportunity Employer.

    "This position is subject to a pre-employment screening and vetting process, and by applying for this position, applicants acknowledge that they are aware that the Company reserves the right to carry out screening and pre-employment vetting for all shortlisted applicants. Certificate of Conduct issued by the Namibian Police (not older than 6 months) may be required from all shortlisted applicants."

Requisition ID: 4657