Pastry Chef

JVR Software; Lephalale; On-site; ZAR 180,000 - 280,000; Full time

Job summary

JVR Software in Lephalale, Limpopo, is seeking an experienced Pastry Chef to lead pastry production in a luxury hospitality setting. The role requires 3–5 years of experience in high-volume pastry operations, along with formal pastry qualifications and HACCP food safety certification.

You will oversee dessert menus, cake decorating, chocolate and sugar work, and ensure quality, consistency, and waste control.

Qualifications

• 3–5 years' experience as Pastry Chef in luxury settings.
• Formal pastry qualification from a recognised institution.
• Food safety/HACCP certification required.
• Matric and relevant culinary certificate required.

Skills

Creativity

Time management

Teamwork

Communication

Attention to detail

Education

Diploma or Certificate in Pastry Arts, Professional Cookery, Culinary Arts

Grade 12 (Matric)

Food Safety/HACCP Certification

First Aid Certification

Tools

HACCP knowledge

Commercial pastry equipment operation

Food costing & inventory management software

Basic computer skills for ordering/recipe management

Job description

• Diploma or Certificate in Pastry Arts, Professional Cookery, Culinary Arts, or a related field.
• Minimum 3-5 years’ experience as a Pastry Chef or Senior Pastry Chef in a luxury hotel, lodge, resort, bakery, or fine dining restaurant.
• Experience producing high-volume and premium-quality pastry items.

Qualifications

• Formal Culinary or Pastry qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Technical Skills

Minimum Requirements

• Grade 12 (Matric).
• Diploma or Certificate in Pastry Arts, Professional Cookery, Culinary Arts, or a related field.
• Minimum 3-5 years’ experience as a Pastry Chef or Senior Pastry Chef in a luxury hotel, lodge, resort, bakery, or fine dining restaurant.
• Experience producing high-volume and premium-quality pastry items.

Qualifications

• Formal Culinary or Pastry qualification from a recognised institution.
• Food Safety/HACCP Certification.
• First Aid Certification (advantageous).

Technical Skills

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• Advanced pastry and baking techniques.
• Cake decorating, chocolate work, sugar work, and artisan bread production.
• Dessert menu planning and recipe development.
• Food costing and portion control.
• Inventory and stock management.
• Knowledge of HACCP and food safety standards.
• Ability to operate commercial pastry equipment.
• Basic computer skills for ordering and recipe management.

Core Competencies

• Creativity and innovation in pastry design.
• Excellent attention to detail.
• Strong organisational and time management skills.
• Ability to work under pressure and meet deadlines.
• Team player with strong communication skills.
• Commitment to quality and consistency.
• Problem-solving and adaptability.
• Passion for continuous learning and culinary excellence.

Personal Attributes

• Passionate about pastry and baking.
• Professional and well-presented.
• Reliable, punctual, and hardworking.
• Positive attitude and willingness to learn.
• Calm under pressure.
• Flexible and adaptable to changing operational needs.

Key Performance Indicators (KPIs)

• Quality and consistency of pastry products.
• Guest satisfaction and feedback.
• Food cost management and waste reduction.
• Compliance with food safety and hygiene standards.
• Timely production for service and events.
• Stock accuracy and inventory management.
• Contribution to menu innovation and seasonal offerings.
• Kitchen cleanliness and audit results.

Working Conditions

• Based in a hotel, lodge, resort, restaurant, or commercial bakery.
• Requires standing for extended periods in a busy kitchen environment.
• Flexible working hours, including early mornings, evenings, weekends, and public holidays.
• May be required to work additional hours during peak seasons, weddings, functions, and special events.