Pastry Chef

Phoenix Recruitment; Wes-Kaap; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A hospitality recruiting agency is seeking a highly skilled Pastry Chef de Partie or Junior Pastry Sous Chef for a high-end property in the Boland area of South Africa. The ideal candidate will have exceptional baking skills, particularly in crafting croissants and artisanal breads, and previous experience in a 5* restaurant environment. Responsibilities include overseeing pastry production, leading the pastry team, and adhering to health and safety standards. This role offers the opportunity to showcase culinary creativity and work in a fast-paced setting.

Qualifications

• Proven experience as a Pastry Chef and Baker in a high-volume, 5* restaurant or luxury hospitality establishment.
• Strong leadership and communication skills to guide and inspire staff.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Oversee the daily production of pastries and artisanal breads, ensuring consistent quality.
• Lead and mentor pastry and bakery staff, providing training and support.
• Collaborate with the culinary team to create innovative and seasonal pastry menus.

Skills

Exceptional baking skills

Leadership and communication skills

Ability to work under pressure

Multi-tasking abilities

Creativity and passion for pastry arts

Education

Grade 12 & a formal qualification

Job description

High end property in the Boland (Worcester area) with onsite restaurants and a large wedding, conference & events footprint is currently recruiting for a strong Pastry Chef de Partie or Junior Pastry Sous Chef.

We are seeking a highly skilled and experienced candidate, that will excel in high pressure environment, be capable of handling large numbers of guests, and demonstrate expertise in baking pastries and artisanal breads.

Responsibilities:

• Oversee the daily production of pastries and artisanal breads, ensuring consistent quality and presentation to meet the standards of our 5* restaurant.
• Demonstrate the ability to handle large baking volumes during peak periods, efficiently meeting the demands of our guests.
• Coordinate with various outlets within the restaurant to ensure a steady supply of fresh pastries and breads
• Expertise in baking croissants and a variety of artisanal breads
• Lead and mentor pastry and bakery staff, providing training and support to maintain a skilled and motivated team.
• Efficiently manage multiple tasks, including pastry production, inventory management, and staff supervision.
• Plan to meet demand and maintain smooth operations.
• Demonstrate quick thinking and problem‑solving skills to address any challenges that arise during baking or service.
• Collaborate with the culinary team to create innovative and seasonal pastry menus
• Uphold the highest standards of pastry quality, ensuring that all products meet our 5* standards.
• Ensure compliance with health and safety guidelines, sanitation standards, and food handling practices.

Requirements:

• Grade 12 & a formal qualification.
• Proven experience as a Pastry Chef and Baker in a high-volume, 5* restaurant or luxury hospitality establishment.
• Exceptional baking skills, with a particular emphasis on crafting excellent croissants and artisanal breads.
• Strong leadership and communication skills, with the ability to guide and inspire staff.
• Ability to work under pressure and deliver exceptional results during busy periods.
• Multi-tasking abilities and excellent organizational skills to manage pastry production and staff effectively.
• Teaching and training abilities to develop the skills of junior pastry chefs and bakery staff.
• Creativity and passion for pastry arts
• Knowledge of food safety and sanitation regulations.