Pastry Chef / CDP-Luxury 5 • Lodge

Bright Placements; Limpopo; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading company in Limpopo is seeking a skilled Pastry Chef to create a variety of delicious baked goods and desserts. The ideal candidate will ensure high standards of quality and hygiene, lead a team, and innovate new recipes. This role involves menu planning, cost control, and guest interaction during special events. Join a dynamic kitchen team and contribute to memorable culinary experiences.

Qualifications

• Experience in creating a variety of baked goods and desserts.
• Ability to maintain high standards of food safety and hygiene.

Responsibilities

• Create baked goods, pastries, and desserts for daily service and events.
• Lead and train pastry assistants, ensuring efficient kitchen workflow.
• Monitor stock levels and manage inventory effectively.

Skills

Menu Planning

Quality Control

Team Supervision

Innovation

Job description

Create a variety of baked goods, pastries, and desserts for daily service, special events, and guest requests.

• Ensure consistency in taste, presentation, and quality.
• Menu Planning and Innovation

Develop and update dessert menus based on seasonality, guest preferences, and lodge themes.

• Innovate new recipes and presentation ideas to enhance the culinary offering.

Monitor stock levels of pastry ingredients; order supplies as needed while minimizing waste.

• Ensure freshness and proper storage of all ingredients.
• Quality Control

Maintain high standards of food safety, hygiene, and presentation in all pastry and baking operations.

• Conduct regular quality checks on ingredients and finished products.
• Team Supervision and Training

Lead and train pastry assistants or junior bakers, ensuring efficient kitchen workflow and adherence to recipes.

• Support cross-training efforts with other kitchen staff when needed.
• Event and Special Order Preparation

Prepare custom cakes, plated desserts, and themed pastries for weddings, events, and guest celebrations.

Work closely with the Executive Chef and kitchen team to align pastry service with overall meal planning and timing.

• Cost Control and Inventory

Track usage, manage portion sizes, and control costs without compromising quality.

• Health and Safety Compliance

Follow all hygiene regulations and ensure cleanliness of pastry prep areas and equipment.

• Maintain up-to-date knowledge of food handling standards.
• Guest Interaction (if applicable)
• Occasionally present or explain desserts to guests, especially for tastings or special events.
• Pastry and Dessert Preparation

Create a variety of baked goods, pastries, and desserts for daily service, special events, and guest requests.

• Ensure consistency in taste, presentation, and quality.
• Menu Planning and Innovation

Develop and update dessert menus based on seasonality, guest preferences, and lodge themes.

• Innovate new recipes and presentation ideas to enhance the culinary offering.

Monitor stock levels of pastry ingredients; order supplies as needed while minimizing waste.

• Ensure freshness and proper storage of all ingredients.
• Quality Control

Maintain high standards of food safety, hygiene, and presentation in all pastry and baking operations.

• Conduct regular quality checks on ingredients and finished products.
• Team Supervision and Training

Lead and train pastry assistants or junior bakers, ensuring efficient kitchen workflow and adherence to recipes.

• Support cross-training efforts with other kitchen staff when needed.
• Event and Special Order Preparation

Prepare custom cakes, plated desserts, and themed pastries for weddings, events, and guest celebrations.

Work closely with the Executive Chef and kitchen team to align pastry service with overall meal planning and timing.

• Cost Control and Inventory

Track usage, manage portion sizes, and control costs without compromising quality.

• Health and Safety Compliance

Follow all hygiene regulations and ensure cleanliness of pastry prep areas and equipment.

• Maintain up-to-date knowledge of food handling standards.
• Guest Interaction (if applicable)
• Occasionally present or explain desserts to guests, especially for tastings or special events.