Head Pastry Chef

Duties: Menu Development: Collaborating with the Executive Chef to create and refine pastry menus, including seasonal offerings and custom desserts. Recipe Development and Execution: Creating and refining recipes, ensuring consistent quality and presentation. Staff Supervision and Training: Overseeing and training pastry staff, including pastry cooks, assistants, and decorators. Inventory Management: Managing inventory, ordering supplies, and maintaining cost control to ensure profitability. Quality Control: Ensuring all pastries and baked goods meet quality standards and are prepared according to established recipes and techniques. Sanitation and Safety: Maintaining a clean and safe pastry kitchen, adhering to all health and safety regulations. Cost Control: Developing cost-effective recipes and production processes to maximize profitability. Collaboration: Working closely with other culinary team members and front-of-house staff to ensure seamless service. Requirements: Grade 12 Formal qualification in Patisserie At least 2-4 years experience as a Pastry Chef at a 5 Hotel / Lodge Extensive knowledge of baking and pastry techniques Strong leadership and communication skills Strong organizational and time management skills The ability to create visually appealing and flavourful pastries and desserts. A thorough understanding of food safety and sanitation practices, including proper storage, handling, and disposal of ingredients.

Location: South Africa, ZA

Posted Date: 4/18/2025