Junior Pastry Chef

Craven Cottage Cc; Stellenbosch; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Craven Cottage Cc in Franschhoek, Western Cape, invites a Junior Pastry Chef to craft pastries and desserts in a farm-to-table, regenerative kitchen. You’ll work with seasonal produce from the farm and local suppliers, while engaging guests in an open kitchen environment.

The role emphasizes creativity, high pastry standards, and collaboration within a luxury kitchen team, with a focus on presentation and allergen awareness.

Qualifications

• CDP level or above with solid pastry experience
• Fluent, confident English and guest-facing manner
• Interest in farm-to-table cooking and regenerative food practices
• Creative approach to menu and dessert development
• Comfortable with raw ingredients like raw honey and raw cacao
• Knowledge of jaggery and how to use it
• Build and maintain good supplier relationships
• Based within easy reach of the property with transport from Franschhoek or Paarl

Responsibilities

• Develop and execute pastry offerings aligned with the farm's regenerative, farm-to-table philosophy.
• Work with raw and seasonal produce sourced from the farm and local suppliers.
• Engage warmly with guests who pass through or observe the open kitchen.
• Build and maintain relationships with suppliers for specialist and raw ingredients.
• Maintain creativity and consistency across the pastry section.
• Uphold hygiene and kitchen standards throughout.

Skills

CDP level

English communication

Regenerative cooking

Dessert development

Raw ingredients handling

Jaggery knowledge

Supplier relationships

Job description

This is a hands-on role for someone who loves working with raw, seasonal ingredients and isn't fazed by guests wandering into the kitchen mid-shift. You'll need real pastry chops, a curious streak, and the people skills to chat comfortably with guests while you work.
Core Criteria:

• CDP level or above, with solid pastry experience behind you
• Fluent, confident English and strong guest-facing manner (kitchens are open to guests)
• Genuine interest in farm to table cooking and regenerative food practices
• Creative approach to menu and dessert development
• Comfortable working with raw ingredients like raw honey and raw cacao
• Knowledge of jaggery and how to use it
• Able to build and maintain good supplier relationships
• Must be based within easy reach of the property, with transport from Franschhoek or Paarl

Core Responsibilities:

• Develop and execute pastry offerings in line with the farm's regenerative, farm to table philosophy
• Work with raw and seasonal produce sourced from the farm and local suppliers
• Engage warmly with guests who pass through or observe the open kitchen
• Build and maintain relationships with suppliers for specialist and raw ingredients
• Maintain creativity and consistency across the pastry section
• Uphold hygiene and kitchen standards throughout

Duties:

Pastry, Baking & Daily Production:

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

Pastry Standards & Presentation:

Ensure all pastry and dessert items meet standards for flavour, texture, freshness and presentation before being served.
Maintain refined, natural and artisanal presentation consistent with the wider food philosophy.
Pay close attention to finishing, garnishing, temperature and final presentation during service.
Taste products regularly throughout preparation and production rather than relying solely on recipes.
Communicate immediately when a product or ingredient does not meet the required standard rather than serving an inferior substitute.

Dietary Requirements & Alternative Pastry:

Understand and confidently accommodate guest dietary requirements, allergies and preferences.
Prepare thoughtful alternatives for guests requiring gluten-free, dairy-free, vegan, reduced-sugar or other dietary adaptations where required.
Ensure alternative offerings receive the same level of care, creativity and presentation as the standard menu.
Maintain strict awareness of allergens and prevent cross-contamination through appropriate preparation, storage and communication.

Kitchen Hygiene & Safety:

Maintain exemplary health, safety and hygiene standards across the pastry section and wider kitchen.
Work in accordance with food safety procedures and applicable HACCP principles.
Follow all cleaning schedules, opening sheets and end-of-day procedures.

Team Collaboration:

Work as part of the wider Nourishment team rather than operating the pastry section in isolation.
Support other sections of the kitchen when operationally required.
Communicate production requirements, shortages and service information clearly with colleagues.
Share pastry knowledge and techniques with junior members of the culinary team.
Receive feedback openly and contribute constructively to menu and service discussions.
Help maintain a calm, organised and respectful kitchen environment, particularly during busy services.
Take ownership of the pastry section while recognising the collective responsibility of the kitchen for the overall guest experience.

Requirements:

Grade 12
Formal Culinary qualifications
At least 3+ years experience in a similar position
Ability to provide top notch *5 service
A positive attitude and ability work well under pressure with all culinary staff.
Does high-quality work while unsupervised.
Able to work in a standing position for long periods of time.
Able to safely lift and easily manoeuvre trays of food when necessary.
Willing to follow instructions and ask questions for clarification if needed.

Location: Franschhoek
About Job
The Junior Pastry Chef is responsible for a variety of baked goods and desserts, ensuring quality, consistency, and innovation. This role requires expertise in pastry arts, creativity, and an ability to work efficiently under pressure. The Junior Pastry Chef will work closely with the Pastry Chef to meet the restaurant's high standards of food preparation, presentation, and hygiene.

Main Responsibilities

• Prepare a wide variety of high-quality pastries, desserts, and other baked goods for the restaurant menu.
• Assist the Pastry Chef with developing new and exciting pastry and dessert options for seasonal menus and special events.
• Ensure that all pastries and desserts are presented to the highest standard, maintaining consistency in taste, appearance, and portion control.
• Assist in overseeing the freshness and quality of ingredients used in pastry preparation.
• Assist in developing and testing new pastry and dessert menu items, considering seasonal ingredients, customer preferences, and trends.
• Work with the Pastry-and Head Chef on special menus for events, promotions, and seasonal changes.
• Assist with the managing of the inventory of pastry ingredients and supplies, ensuring stock levels are maintained and wastage is minimized.

Experience and skills:

• Similar experience within a 5-star Hotel and or fine dining restaurant.
• 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.

Inherent Requirements:

• Matric Certificate
• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.

Kendrick Recruitment is seeking a passionate and motivated Junior Pastry Chef for an exciting opportunity at a prestigious 5-star boutique hotel in Franschhoek, Western Cape. This position is ideal for an enthusiastic culinary professional looking to develop their pastry skills within a luxury hospitality environment, working alongside an experienced kitchen team to create exceptional desserts, pastries and baked goods.

Key responsibilities:

Assist with the preparation, production and presentation of a variety of pastries, desserts, cakes and baked goods.

Support the pastry team in maintaining consistently high standards of quality, taste and presentation.

Prepare ingredients and ensure that all recipes are followed accurately.

Assist with the daily mise en place and ensure the pastry section is organised and ready for service.

Maintain excellent standards of cleanliness, hygiene and food safety within the pastry kitchen.

Ensure that ingredients are stored correctly and that stock is handled efficiently to minimise wastage.

Assist with stock control, inventory management and the rotation of ingredients.

Work closely with the Head Pastry Chef and wider kitchen team to ensure smooth and efficient kitchen operations.

Contribute creative ideas for seasonal desserts, pastries and other menu offerings.

Ensure that all pastry items meet the presentation and quality standards expected within a 5-star boutique hotel.

Requirements:

Previous experience in a pastry kitchen, preferably within a luxury hotel, boutique property or fine-dining establishment.

A formal culinary qualification in pastry or baking would be advantageous.

A genuine passion for pastry, baking and dessert preparation, with a willingness to learn and develop professionally.

Basic knowledge of pastry techniques, baking methods and dessert presentation.

Strong attention to detail and a commitment to maintaining consistent quality.

Good organisational skills and the ability to work efficiently in a fast-paced kitchen.

A sound understanding of kitchen hygiene, food safety and correct food storage practices.

A positive attitude, strong work ethic and the ability to work well within a team.

Professionalism and a willingness to take direction from senior kitchen staff.

This is an excellent opportunity for an aspiring pastry professional to gain valuable experience within an exclusive 5-star boutique hotel in the heart of the Cape Winelands, developing their skills while contributing to an exceptional culinary offering.