Head Pastry Chef

Duties :

Menu Development : Collaborating with the Executive Chef to create and refine pastry menus, including seasonal offerings and custom desserts.

Recipe Development and Execution : Creating and refining recipes, ensuring consistent quality and presentation.

Staff Supervision and Training : Overseeing and training pastry staff, including pastry cooks, assistants, and decorators.

Inventory Management : Managing inventory, ordering supplies, and maintaining cost control to ensure profitability.

Quality Control : Ensuring all pastries and baked goods meet quality standards and are prepared according to established recipes and techniques.

Sanitation and Safety : Maintaining a clean and safe pastry kitchen, adhering to all health and safety regulations.

Cost Control : Developing cost-effective recipes and production processes to maximize profitability.

Collaboration : Working closely with other culinary team members and front-of-house staff to ensure seamless service.

Requirements : Grade 12

Formal qualification in Patisserie

At least 2-4 years’ experience as a Pastry Chef at a 5

• Hotel / Lodge

Extensive knowledge of baking and pastry techniques

Strong leadership and communication skills

Strong organizational and time management skills

The ability to create visually appealing and flavourful pastries and desserts.

A thorough understanding of food safety and sanitation practices, including proper storage, handling, and disposal of ingredients.