Junior Pastry Chef

Craven Cottage CC; Franschhoek; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Craven Cottage CC in Franschhoek is seeking a skilled Pastry Chef to design and prepare a wide range of pastries, desserts and baked goods for the restaurant menu.

You will develop new pastry options for seasonal menus and events, monitor quality and presentation, and work with the Head Chef on special menus while managing inventory and minimizing waste.

Qualifications

• Matric certificate or equivalent.
• Diploma or certification in Pastry Arts, Culinary Arts, or related field.
• Minimum of 2 years’ experience as a dedicated pastry chef.
• Exceptional pastry techniques and dessert preparation.
• Inventory management and cost-control awareness.
• Interpersonal skills and ability to work under pressure.

Responsibilities

• Prepare and design pastries, desserts, and baked goods for the restaurant menu.
• Develop new pastry and dessert options for seasonal menus and events.
• Monitor food quality and presentation to standards set by Head Chef.
• Assist in developing and testing new pastry items using seasonal ingredients and trends.
• Collaborate with Head Chef on menus for events and seasonal changes.
• Follow FIFO and manage inventory to reduce waste.

Skills

Interpersonal skills

Work under pressure

Cost-control awareness

Creative pastry skills

Food & beverage service standards

Inventory management

Education

Matric certificate

Diploma or certification in Pastry Arts/Culinary Arts

Job description

Duties:

• Prepare and design a wide variety of high-quality pastries, desserts, and other baked goods for the restaurant menu.
• Develop new and exciting pastry and dessert options for seasonal menus and special events.
• Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and correcting any issues as needed.
• Assist in developing and testing new pastry and dessert menu items, considering seasonal ingredients, customer preferences, and trends.
• Work with the Head Chef on special menus for events, promotions, and seasonal changes.
• Follow and enforce FIFO (First-In-First-Out) procedures for food storage and rotation to ensure freshness and minimize waste.
• Conduct regular inventory checks and place orders for ingredients and tools as needed.
• Minimize kitchen waste and control food costs through effective portion control and reducing spoilage.
• Uphold all hotel and company rules, regulations, and policies, including health and safety standards.

Requirements:

• Matric Certificate
• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.
• Minimum of 2-years’ experience as a dedicated PASTRY CHEF
• Excellent knowledge of food and beverage service standards.
• Exceptional knowledge of pastry techniques and dessert preparation.
• Inventory Management
• Interpersonal skills
• Ability to work under pressure
• Cost-control awareness
• Creative and artistic skills, with a passion for developing unique pastries and desserts.