JUNIOR PASTRY CHEF – 5 STAR HOTEL – FRANSCHHOEK

Tych Business Solutions; Franschhoek; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A bakery and restaurant in Franschhoek seeks a Junior Pastry Chef to create high-quality pastries and desserts. You will develop seasonal menu items and ensure food quality aligns with standards. Candidates should have at least 2 years of pastry experience and a passion for culinary creativity.

Qualifications

• Minimum of 2 years’ experience as a dedicated pastry chef.
• Exceptional knowledge of pastry techniques and dessert preparation.
• Creative and artistic skills with a passion for developing unique pastries.

Responsibilities

• Prepare and design a variety of high-quality pastries and desserts for the restaurant menu.
• Develop new pastry options for seasonal menus and special events.
• Monitor food quality to ensure consistency with standards.

Skills

Pastry techniques

Food and beverage service standards

Inventory management

Interpersonal skills

Ability to work under pressure

Cost-control awareness

Job description

Main Responsibility

• As a Junior Pastry Chef, you are responsible for creating a variety of baked goods and desserts, ensuring quality, consistency, and innovation.
• Duties & Responsibilities

• 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.

Experience and skills:

• 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.