Richards Bay: Pastry Chef

About the Role

The Pastry Chef is responsible for creating, producing, and presenting high-quality pastry, baked goods, and desserts for all lodge dining experiences, including restaurants, banquets, and private dining. The role ensures consistent quality, creativity, and presentation while maintaining hygiene, food safety, and operational standards in line with a five-star lodge environment.

Key Responsibilities

• Prepare, bake, and present all pastries, breads, desserts, and confectionery items according to five-star lodge standards.
• Ensure all desserts and baked goods meet the highest quality in taste, texture, and presentation.
• Develop new dessert concepts, seasonal menus, and specialty offerings in collaboration with the Executive Chef.
• Maintain consistency, portion control, and adherence to recipes and plating standards.
• Prepare items for breakfast, lunch, dinner, banquets, and special events.

Requirements

• Pastry & Baking Expertise: Skilled in producing high-quality pastries, breads, and desserts.
• Creativity & Innovation: Ability to design visually appealing and innovative pastry items.
• Attention to Detail: Ensure consistency, portion control, and presentation standards.
• Teamwork: Ability to work collaboratively with culinary staff and management.
• Guest Focus: Awareness of guest expectations and commitment to a luxury dining experience.

Qualifications

(No qualifications mentioned in the original job description)

Salary & Benefits

(No salary or benefits information mentioned in the original job description)