Senior Pastry Chef: Cape Town Dessert Innovation Lead

Placements24; Cape Town; Híbrido; ZAR 480.000 - 640.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical aid

Provident fund

Staff meals and discounts

Professional development

Career growth

Descripción de la vacante

Placements24 is seeking a Senior Pastry Chef in Cape Town to lead the pastry department within a renowned dining establishment. This hybrid role blends hands-on dessert creation with strategic oversight to elevate the guest experience.

You will design innovative dessert menus, mentor a team of pastry cooks, ensure exceptional taste and presentation, manage costing and supply, and collaborate with the Executive Chef on menu development and events.

Formación

• Minimum 5 years pastry experience in high-volume or luxury settings.
• Extensive knowledge of advanced pastry techniques (baking, chocolate, sugar).
• Proven ability to design and present desserts aesthetically.
• Strong leadership and team management skills.
• Understanding of food costing, inventory and budget management.
• HACCP and food safety knowledge.

Responsabilidades

• Conceptualize, develop and execute innovative dessert menus and seasonal specials.
• Oversee daily pastry kitchen operations including production planning and quality control.
• Lead, train and mentor a team of pastry cooks and bakers.
• Ensure all pastry items meet standards for taste, texture, presentation and consistency.
• Monitor sourcing, procurement and cost control to maintain profitability.

Conocimientos

Pastry leadership

Menu development

Creativity

Cost control

Staff mentoring

Educación

Culinary degree or pastry certification

Descripción del empleo

Placements24 is seeking a Senior Pastry Chef in Cape Town to lead the pastry department within a renowned dining establishment. This hybrid role blends hands-on dessert creation with strategic oversight to elevate the guest experience.

You will design innovative dessert menus, mentor a team of pastry cooks, ensure exceptional taste and presentation, manage costing and supply, and collaborate with the Executive Chef on menu development and events.