Artisan Pastry Lead: Daily Production & Presentation

Phoenix Recruitment; Franschhoek; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Phoenix Recruitment is seeking an experienced Pastry Cook to lead daily pastry and baking production within a busy kitchen in Franschhoek. You will prepare desserts, breads and pastries to established standards and ensure timely availability for all meals.

You will maintain high standards of taste, texture and presentation, while collaborating with the wider Nourishment team and adapting to dietary requirements and busy service periods.

Qualifications

• Grade 12 completed.
• Formal culinary qualifications required.
• 3+ years experience in a similar pastry/kitchen role.
• Ability to deliver top-notch service.
• Positive attitude and ability to work under pressure with all culinary staff.
• Able to stand for long periods and lift trays of food when necessary.

Responsibilities

• Take responsibility for the preparation and execution of daily pastry and baking requirements across the food offering.
• Prepare and produce desserts, breads, pastries, cakes, biscuits and other pastry items according to recipes and standards.
• Maintain consistency in taste, texture, portioning and presentation across pastry production.
• Ensure items are prepared and available at appropriate times for breakfast, lunch, afternoon offerings and dinner.
• Maintain an organised pastry section and keep equipment, ingredients and prep areas ready for service.
• Follow daily production lists, cleaning schedules and end-of-day procedures.

Skills

Culinary skills

Attention to detail

Team collaboration

Pressure handling

Education

Grade 12

Formal culinary qualifications

Job description

Phoenix Recruitment is seeking an experienced Pastry Cook to lead daily pastry and baking production within a busy kitchen in Franschhoek. You will prepare desserts, breads and pastries to established standards and ensure timely availability for all meals.

You will maintain high standards of taste, texture and presentation, while collaborating with the wider Nourishment team and adapting to dietary requirements and busy service periods.