Pastry Chef De Partie - Stellenbosch Eat Out Top 10

HotelJobs; South Africa; Presencial; ZAR 360 000 - 480 000; Tempo integral

Resumo da oferta

HotelJobs is seeking a Senior Pastry Chef de Partie for the pastry section of an award‑winning Eat Out restaurant on a historic South African wine estate near Stellenbosch. You will lead the pastry team, craft plated desserts for lunch and dinner, and create innovative desserts with garnish components.

The role requires a focused pastry qualification and at least 3 years in dessert fine dining, with strong plating and costings skills; own transport is essential due to location.

Qualificações

• Must have focused pastry qualification.
• At least 3 years’ experience in dessert fine dining operations.
• Advanced dessert techniques for plating and innovative plating concepts.
• Strong personality and perseverance for long & demanding shifts.
• Ability to lead junior pastry team (2 Demi CDP's & 1 Trainee).
• Innovative and confident in creating new desserts, costings and GP management.

Conhecimentos

Dessert plating techniques

Team leadership

Dessert costings & GP management

Innovative plating & garnish

Menu development

Formação académica

Focused pastry qualification

Descrição da oferta de emprego

This award-winning Top 10 Eat Out Restaurant on one of South Africa’s historic wine estates outside Stellenbosch is in need of a skilled and highly creative SENIOR CHEF DE PARTIE for PASTRY SECTION . The pastry department produces a range of plated hot and cold desserts for both the lunch and dinner menus as well as artisan breads, bread rolls and health loaf breads. ProStaffSelect are in search of candidates with good all-round pastry, baking and dessert production skills with proven abilities in plating and multiple garnish components.

REQUIREMENTS:

• Focused pastry qualification
• At least 3 years’ experience within DESSERT Fine Dining restaurant operations
• Advanced Dessert Techniques needed for detailed plating components and INNOVATIVE plating concepts
• Must have strong personality and perseverance for working long & demanding shifts
• Strengths in delegating and leading junior Pastry Team (2 Demi CDP's & 1 Trainee)
• Must be innovative and confident in creating new desserts, costings, managing food cost and GP’s for the section
• Own transport essential due to the location of this property as staff transport is not provided