Stellenbosch: Chef de Partie – Pastry posted by Helderberg Personnel

• Demonstrate strong knowledge of pastry techniques, products and overall kitchen operations
• Prepare, bake, monitor and present pastry items in accordance with the establishments’ standards
• Maintain consistent quality, precision and attention to detail in all pastry production
• Enforce health, safety and hygiene standards at all times
• Manage the pastry section through clear instruction and effective task delegation
• Execute directives from senior kitchen management reliably and accurately
• Identify and resolve operational issues within the pastry section
• Ensure stock is controlled, rotated, recorded and stored correctly
• Ensure all completed food items are wrapped, labelled and stored appropriately
• Maintain cleaning schedules and ensure all cleaning duties are completed
• Adhere strictly to all policies, procedures, standards and operational guidelines
• Communicate professionally and consistently with colleagues and management
• Lead by example through professional appearance, strong work ethic and flexibility with working hours

Criteria

• Minimum of 2 to 5 years proven experience as a Pastry Chef de Partie in a high-quality or fine-dining kitchen with hands-on experience in pastry preparation, desserts and plated items
• Formal culinary or pastry qualification preferred
• Expertise in classical and modern pastry techniques, chocolate and sugar work
• Experience working in a professional kitchen brigade and following senior chef directives
• Knowledge of health, safety and hygiene standards in professional kitchens
• Ability to execute recipes consistently while maintaining high quality and presentation
• Energetic, passionate and committed to delivering high standards of service
• Highly organised, detail focused and dedicated to pastry craftsmanship
• Communicate professionally and maintain a well-presented appearance
• Show initiative and problem-solving skills while working effectively independently or in a team
• Perform consistently under pressure while meeting deadlines and interacting respectfully with colleagues and guests