Job Description

Duties: Menu Development: Collaborate with the Executive Chef to design and update pastry menus. Develop innovative and seasonal dessert offerings that align with the lodge’s culinary vision. Operational Management: Supervise pastry preparation and presentation to ensure consistency and excellence. Oversee daily operations, including stock control, inventory management, and ordering. Quality Assurance: Ensure all dishes meet the lodge’s 5* standards. Maintain high levels of cleanliness and hygiene in compliance with food safety regulations. Team Leadership: Train and mentor junior pastry chefs and kitchen staff. Delegate tasks effectively while fostering a collaborative and motivating work environment. Cost Management: Assist in managing food costs by minimizing waste and optimizing ingredient usage. Maintain accurate records of production and expenses. Guest Interaction: Occasionally interact with guests during special events or tastings. Customize desserts for guest preferences or dietary requirements. Requirements: Diploma or degree in Culinary Arts, with a focus on Pastry Arts. At least 35 years of experience in a high-end or luxury hospitality setting, with 12 years in a supervisory role. Advanced pastry techniques, including chocolate work, sugar art, and artisanal bread-making. Creative flair for designing unique and visually appealing desserts. Strong organizational and multitasking abilities. Attention to detail and a commitment to excellence. Leadership skills with the ability to inspire and manage a diverse team. Adaptability to work under pressure and meet tight deadlines.

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About Catering / hospitality Jobs in Cederberg

Working in the catering and hospitality industry in Cederberg can offer a unique blend of outdoor adventure and warm hospitality. Typically, this sector experiences fluctuations in demand, particularly during peak tourist seasons. However, with the growing importance of tourism in South Africa’s economy, job prospects remain relatively stable.

Generally, salaries in the catering and hospitality industry in Cederberg fall within broad ranges. For example, entry-level positions typically offer salary ranges between R20 000 to R30 000 per annum, depending on factors such as company size, location, and industry sector. Experienced professionals can expect higher salaries, often ranging from R40 000 to R80 000 or more per annum. It is essential to note that these are broad estimates and actual salaries may vary significantly.

Common skills for roles in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, and the ability to multitask in a fast-paced environment. Additionally, knowledge of food preparation, presentation, and safety protocols are highly valued. Other essential skills include teamwork, adaptability, and problem-solving abilities. In some instances, experience with point-of-sale systems, inventory management, or event planning may also be beneficial.

The industry sector is diverse, but common employers in Cederberg include hotels, resorts, restaurants, cafes, and outdoor adventure operators. The tourism industry, including activities such as hiking, birdwatching, and game reserves, is a significant contributor to the local economy. Other industries, such as agriculture, conservation, and eco-tourism, also employ hospitality professionals.

Career development opportunities in this sector are varied. For those interested in management or leadership roles, experience and qualifications from institutions like the SA Hotel School or similar programmes may be beneficial. Others may opt for further education or training in hospitality management or related fields. As a professional in this industry, networking, continuous learning, and adaptability to changing trends and regulations can also support career advancement.

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This information provides general career guidance. Actual salaries and requirements vary by employer.

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