Pastry & Bakery Sous-Chef at RwandAir Catering Ltd: (Deadline 15 June 2023)

Pastry & Bakery Sous-Chef at RwandAir Catering Ltd: (Deadline 15 June 2023)

May 29, 2023

JOB ADVERT

RwandAir Catering Ltd is a fast growing In-flight Catering Company in Rwanda that started its operations from August 2014 and is providing catering services to scheduled airlines, private jet and charters. RwandAir Catering Ltd aims to be one of the biggest aviation catering company in Africa in few years to come.

As part of this strategy, we are looking for interested, qualified, committed and competent candidate to fill in the position mentioned below:

1. Job title:      Pastry & Bakery Sous-Chef (1 position)

Department: Production                       

Report to  :  Executive Chef

2. Position Summary:

Pastry and Bakery Sous-Chef is responsible for operating the pastry and bakery section of the kitchen while working closely with the Executive Chef. A Pastry and Bakery Sous-Chef will also be required to plan production and develop seasonal offerings.

Responsible to create high quality bakery and pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

3. Duties and Responsibilities:

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following modern recipes.
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Able to develop, designs, or creates new ideas and items for Pastry and Bakery Kitchen.
• Create new and exciting desserts to charter flights and other commercial flights.
• Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings and ensure the food presentation will be beautiful and exciting.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the General Manager immediately.
• Able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.

4. The Pastry & Bakery Sous-Chef must be able to:

• Encourage and build mutual trust, respect and cooperation among team members;
• Serve as role model to demonstrate appropriate behaviors;
• Ensure compliance with food hygiene and Health and Safety standards;
• Guide and motivate Pastry Assistants and Bakers to work more efficiently;
• Maintain a lean and orderly cooking station and adhere to health and Safety standards;
• Ensuring Culinary standards and responsibilities are met for Pastry team;

5. Prerequisites: 

• Good knowledge of different types of Pastry, Dessert, Cake decoration;
• Possess professional disposition with good communication and interpersonal skills;
• Ability to work a variety of shifts including weekends, days, afternoons and evenings;
• Positive attitude and good communication skills;
• Understanding food safety and quality practices;
• Ability to remain calm and focused in a fast-paced environment;
• Having hands-on skills is mandatory;
• Must be able to speak and write English correctly;
• Knowledge of any other language would be an added advantage;
• Must be blow 45 years of age

6. Education Background

• University degree from an accredited University in Culinary Arts, majoring in Bakery and Pastry;

          or a Diploma certificate with 10 years and above with working experience in Bakery and Pastry.

How to apply

If you meet all the above criteria, kindly send in your:

• An application letter addressed to Senior HR & Administration Manager;
• Recent Curriculum Vitae, including three referees with their personal telephone contacts and E-mail addresses.
• Notified University degree and certificates, if any;
• A photocopy of Rwandan national identity card;

at [email protected]   & [email protected] no later than 15^th June 2023, 05:00 pm.

Note:

Application letter, CV and other documents must be English and must specify the position you are applying for.

Only shortlisted candidates will be contacted.