Senior Pastry Chef: Creative Leader in Kimberley Catering

Placements24; Noord-Kaap; Hybride; ZAR 240 000 - 360 000; Plein temps

Résumé du poste

Placements24 is seeking a talented Senior Pastry Chef to lead the pastry section in Kimberley, Northern Cape. The ideal candidate will craft exquisite desserts, cakes and baked goods for high-end events, from private functions to large corporate gatherings, while mentoring a small team.

You will develop seasonal menus, manage inventory and costings, uphold strict hygiene standards, and collaborate with the Executive Chef and Event Planners to ensure desserts align with client expectations and

Qualifications

• Minimum 5 years of professional pastry experience with 2 years in a supervisory role.
• Proven expertise in baking, sugar work, chocolate tempering and cake decorating.
• Culinary degree or equivalent pastry certification is essential.

Responsabilités

• Design, prepare, and present a wide range of desserts, pastries, cakes for events.
• Develop seasonal pastry menus using modern techniques and classic flavors.
• Lead and mentor the pastry team, ensuring recipes, quality and efficient production.
• Manage pastry inventory, ordering ingredients, stock control and waste minimisation.
• Maintain hygiene and food safety standards in the pastry kitchen.
• Collaborate with the Executive Chef and Event Planners to align offerings with themes.
• Experiment with new ingredients and techniques to elevate pastry offerings.
• Oversee the maintenance and cleanliness of pastry equipment and work areas in Kimberley.
• Assist in costing recipes and managing the pastry budget.

Connaissances

Pastry skills

Team leadership

Portfolio of desserts

Food safety knowledge

Time management

Event catering

Formation

Culinary degree or pastry certification

Description du poste

Placements24 is seeking a talented Senior Pastry Chef to lead the pastry section in Kimberley, Northern Cape. The ideal candidate will craft exquisite desserts, cakes and baked goods for high-end events, from private functions to large corporate gatherings, while mentoring a small team.

You will develop seasonal menus, manage inventory and costings, uphold strict hygiene standards, and collaborate with the Executive Chef and Event Planners to ensure desserts align with client expectations and