Responsibilities:

Lead the pastry kitchen, overseeing the production of all desserts, pastries, breads, and other baked goods, ensuring the highest standards of quality, consistency, and presentation. Develop and execute creative pastry menus and seasonal offerings that align with the hotels culinary vision, guest preferences, and market trends. Supervise, train, and mentor pastry staff, ensuring they follow correct procedures, recipes, and hygiene standards. Manage inventory and ordering of pastry-related ingredients, ensuring stock levels are maintained and wastage is minimized. Collaborate with the Executive Chef to design and implement new dessert and pastry concepts for special events, banquets, and à la carte menus. Oversee the preparation and decoration of pastries for all dining outlets and events, ensuring presentation meets the hotels standards of excellence. Maintain a clean and organized pastry kitchen, adhering to food safety, sanitation, and health regulations. Manage and optimize pastry kitchen operations, including time management, workflow, and equipment maintenance. Work closely with the food and beverage team to ensure seamless integration of desserts and pastries into the overall dining experience. Assist in managing costs, including controlling food waste, labor costs, and ingredient budgets for the pastry department. Continuously experiment and innovate with new techniques, ingredients, and concepts to maintain the hotels reputation for high-quality pastry offerings. Qualifications & Experience: Minimum of 57 years of experience in pastry kitchens, with at least 3 years in a leadership or head pastry chef role. Formal culinary training or equivalent qualifications in pastry arts. Strong knowledge of pastry techniques, dessert creation, and baking practices. Creativity and passion for pastry design, with an eye for detail and a dedication to high-quality presentation. Excellent leadership and communication skills, with the ability to inspire and lead a team. Strong organizational skills, able to manage time, resources, and multiple tasks effectively. Thorough knowledge of food safety, hygiene, and health regulations. Ability to work under pressure in a fast-paced, high-volume environment while maintaining composure and quality. Flexibility to work early mornings, late nights, weekends, and holidays as required.

Head Pastry Chef position available in Cape Town Region, Cape Town City Centre. This job position was posted by . The job has been posted on 2025-04-07 in the Catering Hospitality category

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