Pastry/ Baker/ Hot Kitchen Cook

Job Advert Summary

We are recruiting for an experienced Pastry/Baker/Hot Kitchen Cook to prepare baked goods and carry out duties to the requirements and satisfaction of the company and the client.

Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5,000 people ranging from dieticians, chefs, and human capital specialists to hygiene experts.

We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.

We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley, and Bloemfontein.

Minimum Requirements

1. Matric / Grade 12 or equivalent
2. Culinary Qualification will be advantageous
3. 2-5 years' experience and proven record in a hotel or restaurant kitchen environment, as a Baker or Pastry Chef
4. Ability to work within a team

Shortlisted candidates will be required to present a portfolio and/or chef's table.

Duties and Responsibilities

1. To liaise with Managers regarding baking and cooking and daily preparation requirements.
2. To prepare, bake, and co-ordinate menu items for desserts according to recipe specification and procedures.
3. Comfortable and proficient with decorating techniques for cakes and desserts.
4. Familiarity with all professional kitchen equipment, including mixers, blenders, and dough sheeters.
5. To clean and wash all small equipment used in baking.
6. To keep his/her own work area clean, including floors, tiles, work surfaces, and equipment used in preparation.
7. To use equipment, materials, and cleaning agents correctly and according to instructions.
8. To observe all hygiene and safety rules.
9. To prepare all function items when necessary.
10. To correctly carry out instructions from Managers and within the set time limits.
11. Manage kitchen and staff in absence of catering manager.
12. Maintain health and safety standards as required.