Pastry Chef

Wild Dreams Hospitality; Franschhoek; On-site; ZAR 180,000 - 260,000; Full time

Benefits offered by this job

Job summary

Wild Dreams Hospitality in Franschhoek is seeking a hands-on pastry chef with CDP level credentials and solid pastry experience. The role thrives in an open kitchen where guests mingle with staff, demanding strong English communication and a hospitable, guest-facing manner.

You will craft pastry menus using farm-sourced, seasonal ingredients, including raw honey and cacao, while forging supplier relationships and maintaining high hygiene standards.

Qualifications

• CDP level with solid pastry experience.
• Fluent English with a guest-facing manner in open kitchens.
• Interest in farm-to-table and regenerative cooking.
• Creative approach to menu and dessert development.
• Comfort with raw ingredients such as raw honey and raw cacao.
• Knowledge of jaggery and how to use it.
• Ability to build and maintain supplier relationships.
• Must be based within easy reach of Franschhoek with transport.

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.

Skills

CDP level

Pastry experience

Fluent English

Guest-facing hospitality

Farm-to-table knowledge

Menu development

Work with raw ingredients

Supplier relationship building

Job description

This is a hands-on role for someone who loves working with raw, seasonal ingredredients 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