Pastry Chef

Area/Location: Franschhoek, Cape Town Main Responsibility: Responsible for creating a variety of high-quality baked goods and desserts while ensuring consistency, quality, and creativity across all pastry operations. Duties & Responsibilities: Prepare and design a wide range of pastries, desserts, and other baked goods for the restaurant menu. Develop innovative pastry and dessert offerings for seasonal menus and special events. Monitor food quality and presentation, ensuring alignment with the standards set by the Head Chef; correct any inconsistencies as needed. Collaborate in the development and testing of new pastry items, taking into account seasonal ingredients, guest preferences, and current trends. Assist the Head Chef in planning and executing special event menus and promotional offerings. Adhere to and enforce FIFO (First-In-First-Out) practices for food storage to ensure optimal freshness and minimal waste. Conduct routine inventory checks and place orders for pastry ingredients and kitchen tools as required. Manage kitchen waste and food costs through effective portioning, waste reduction, and spoilage control. Comply with all hotel and company policies, procedures, and health and safety regulations. Experience & Skills Required: Minimum of 23 years experience as a dedicated pastry chef in a professional kitchen. In-depth knowledge of food and beverage service standards. Expertise in pastry techniques and dessert preparation. Proficiency in inventory management and cost control. Strong interpersonal and communication skills. Ability to perform well under pressure in a fast-paced environment. Highly creative and artistic, with a passion for developing distinctive pastries and desserts. Minimum Requirements: Matric Certificate (or equivalent) Diploma or certification in Pastry Arts, Culinary Arts, or a related field

Location: Franschhoek, ZA

Posted Date: 7/3/2025