Pastry CDP

The Pastry Chef de Partie plays an essential role in the estate's culinary team, leading the pastry and dessert section with creativity, precision, and attention to detail. This position requires exceptional technical skill and a passion for crafting artisanal pastries, breads, and plated desserts that complement the elegance of Blaauwklippen's wines and dining experiences. Working closely with the Head Chef and Sous Chef, the Pastry CDP ensures that every sweet element reflects the estate's refined culinary identity and Newmark's standards of excellence.

• Recognised Culinary or Patisserie qualification (formal pastry training required).
• Minimum 2–3 years' experience in a pastry section within a fine dining restaurant, luxury estate, or 4*–5* hotel environment.
• Advanced knowledge of pastry, baking, chocolate, and plated dessert techniques.
• Strong organizational and time management abilities.
• Creativity and artistic flair with attention to visual presentation.
• Understanding of food-wine pairing principles (advantageous).
• Excellent communication and leadership skills.
• In-depth knowledge of food safety, sanitation, and allergen management

1. Pastry Section Leadership

• Take full ownership of the pastry and dessert section, ensuring smooth production and consistently high quality.
• Supervise Commis and Demi Chefs assigned to the section, maintaining a calm, organized, and efficient work environment.

2. Preparation & Production

• Prepare and bake a variety of artisanal pastries, desserts, breads, and baked goods to meet the restaurant's and estate's standards.
• Execute daily mise en place efficiently to support service across the restaurant, events, and functions.
• Maintain consistency in flavour, texture, and presentation across all pastry items.

3. Creativity & Menu Development

• Collaborate with the Head Chef and Sous Chef to design innovative dessert and bakery offerings that highlight seasonal, locally sourced ingredients and pair harmoniously with Blaauwklippen's wines.
• Contribute creative ideas for afternoon teas, private functions, events, and retail pastry selections.
• Stay current with international pastry trends, modern plating techniques, and flavour pairings.

4. Quality Assurance

• Conduct regular tastings and visual checks to ensure all pastry products meet Blaauwklippen's premium standards.
• Maintain consistency in recipe execution, portioning, and product presentation.

5. Stock & Cost Control

• Monitor ingredient levels and ensure timely ordering of pastry supplies such as chocolate, dairy, sugar, and flour.
• Implement portion control and waste reduction practices to achieve cost efficiency without compromising quality.

6. Hygiene & Safety

• Maintain impeccable cleanliness and organization within the pastry area at all times.
• Ensure all ingredients are properly stored, labeled, and rotated.
• Adhere strictly to HACCP, food safety, and estate hygiene standards.

7. Teamwork & Communication

• Collaborate closely with the kitchen team and front-of-house to ensure seamless service and timing.
• Assist other kitchen sections when required, maintaining flexibility and team spirit.

8. Mentorship & Training

• Train and guide junior pastry team members in techniques, presentation, and discipline.
• Foster a learning culture built on creativity, professionalism, and consistency.

9. Service & Event Support

• Assist with setup and execution of high teas, special wine-pairing dinners, and events.
• Ensure pastry items are beautifully presented and ready for service according to schedule.