Duties:
 
Oversee the daily production of pastries and artisanal breads, ensuring consistent quality and presentation to meet the standards of a 5* property.
Demonstrate the ability to handle baking volumes during peak periods, efficiently meeting the demands of guests.
Ensure a steady supply of fresh pastries and breads
Efficiently manage multiple tasks, including pastry production and inventory management
Plan to meet demand and maintain smooth operations.
Demonstrate quick thinking and problem-solving skills to address any challenges that arise during baking or service.
Create innovative and seasonal pastry menus
Uphold the highest standards of pastry quality, ensuring that all products meet our 5* standards.
Ensure compliance with health and safety guidelines, sanitation standards, and food handling practices.
 
Requirements:
 
Grade 12
Formal qualifications
Experience as a Pastry Chef in a 5* environment.
Exceptional baking skills, with a particular emphasis on crafting excellent croissants and artisanal breads.
Strong leadership and communication skills, with the ability to guide and inspire staff.
Ability to work under pressure and deliver exceptional results during busy periods.
Multi-tasking abilities and excellent organizational skills to manage pastry production and staff effectively.
Teaching and training abilities to develop the skills of junior pastry chefs and bakery staff.
Creativity and passion for pastry arts
Knowledge of food safety and sanitation regulations.