Pastry Chef

Key Responsibilities: Menu Innovation: Develop and execute a seasonal dessert menu that highlights creativity and excellence in pastry arts. Production Management: Oversee daily pastry production, ensuring consistency, quality, and presentation meet high culinary standards. Team Leadership: Mentor and manage a team of pastry assistants and junior chefs, fostering a collaborative and efficient work environment. Inventory & Cost Control: Manage ingredient procurement, inventory, and cost controls to optimize efficiency and reduce waste. Quality & Safety: Ensure strict adherence to food safety, hygiene, and sanitation protocols. Creative Development: Experiment with new techniques, recipes, and trends to keep our dessert offerings fresh and exciting. Qualifications & Skills: Proven experience as a Pastry Chef in a high-end restaurant, hotel, or fine dining environment. Formal training in pastry arts, culinary arts, or a related certification. Exceptional creativity with a strong eye for detail and presentation. Excellent leadership, organizational, and communication skills. In-depth knowledge of modern pastry techniques and trends. Ability to work efficiently under pressure in a fast-paced kitchen environment.

Location: Polokwane, ZA

Posted Date: 3/3/2025