Duties: Oversees and supervises pastry staff as required. Preparing, cooking, and presenting high quality pastry dishes within the speciality section. Responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Ensure that mise en place requirements are planned, actioned and handed over in accordance with SOP. Orders adequate supplies for the pastry section and set up is in place for section. Supervises the proper set-up of each item on menus and insures their readiness. Works with chefs to ensure seasoning, portions, and appearance of food. Avoid wastage. Ensures that food from own section is delivered on time. Follows proper safety, hygiene, and sanitation practices Ensures readiness and makes priorities in case of last-minute changes to reservations. Maintains an exact record of preparation, and presentation specifications of all dishes produced in the section Take every opportunity to become familiar with all aspects of your position, in order to be ready to fill in whenever required. Coordinates job tasks with pastry section. Follow applicable laws regarding food safety and sanitation. Requirements: Grade 12 Professional Cookery / Culinary Arts diploma from a reputable Hotel School. Minimum of 3-years experience as a Pastry Chef in a luxury 5* Lodge / Hotel establishment Knowledge of food costing, cost control and budgeting. Versatile and skilled. Excellent understanding of international and emerging food trends and concepts and continual focus on rejuvenating the culinary experience. Passion for high quality, attentiveness to finer detail and maintaining a guest centric approach in everything. Ability to drive change and to look for operational efficiencies / synergies. Highly presentable with excellent communication skills and balanced emotional intellect.

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