Head Pastry Chef

3 weeks ago

Cape Town, Western Cape, South Africa More A House Full time
Key Responsibilities:
  • Lead the pastry kitchen, overseeing the production of all desserts, pastries, breads, and other baked goods, ensuring the highest standards of quality, consistency, and presentation.
  • Develop and execute creative pastry menus and seasonal offerings that align with the hotels culinary vision, guest preferences, and market trends.
  • Supervise, train, and mentor pastry staff, ensuring they follow correct procedures, recipes, and hygiene standards.
  • Manage inventory and ordering of pastry-related ingredients, ensuring stock levels are maintained and wastage is minimized.
  • Collaborate with the Executive Chef to design and implement new dessert and pastry concepts for special events, banquets, and à la carte menus.
  • Oversee the preparation and decoration of pastries for all dining outlets and events, ensuring presentation meets the hotels standards of excellence.
  • Maintain a clean and organized pastry kitchen, adhering to food safety, sanitation, and health regulations.
  • Manage and optimize pastry kitchen operations, including time management, workflow, and equipment maintenance.
  • Work closely with the food and beverage team to ensure seamless integration of desserts and pastries into the overall dining experience.
  • Assist in managing costs, including controlling food waste, labor costs, and ingredient budgets for the pastry department.
  • Continuously experiment and innovate with new techniques, ingredients, and concepts to maintain the hotels reputation for high-quality pastry offerings.
Qualifications & Experience:
  • Minimum of 57 years of experience in pastry kitchens, with at least 3 years in a leadership or head pastry chef role.
  • Formal culinary training or equivalent qualifications in pastry arts.
  • Strong knowledge of pastry techniques, dessert creation, and baking practices.
  • Creativity and passion for pastry design, with an eye for detail and a dedication to high-quality presentation.
  • Excellent leadership and communication skills, with the ability to inspire and lead a team.
  • Strong organizational skills, able to manage time, resources, and multiple tasks effectively.
  • Thorough knowledge of food safety, hygiene, and health regulations.
  • Ability to work under pressure in a fast-paced, high-volume environment while maintaining composure and quality.
  • Flexibility to work early mornings, late nights, weekends, and holidays as required.

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