Duties: Manages all day-to-day operations of the pastry and bakery section of the kitchen. Coordinates activities of Commis Chefs engaged in confectionary reparation. Inspecting raw materials before use and record observations on the checklist. Supervise and coordinate all pastry and dessert preparation and presentation. Prepare a wide variety of goods such as cakes, cookies, pies, bread, following traditional and modern recipes as per the function sheet or menu requirements. Prepare any pastries for special dietary needs per function, conference, or event. Check and ensure times are noted for mid-morning and afternoon tea times. Decorate pastries and desserts using different types of icings, toppings and ensure the food presentation is beautiful and exciting. Assists in determining how food should be presented and creates decorative food displays. Produce daily baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts based on the pre-approved menu and within budget parameters. Create new and exciting desserts to renew menus and engage the interest of customers Develop, design, or create new ideas and items for the pastry kitchen. Ensure excellent quality throughout the dessert offerings, following the standard operating procedures and photos. Ensure the highest quality product leaves the kitchen at service times. Ensure the buffet section is always kept full, from the start to the end of the function, irrespective of the amount of people at the function. Effective advanced planning and preparation is very important, ensure that you are ready for any unplanned catering. Ensure the FIFO principle is maintained when taking stock out of the refrigerators Ensure proper preparation and maintenance of clean & hygienic workstation Have open communication with the Executive Chef and of the Head Chef should there be delays in food preparation for any occasion Ensuring the quality and care of equipment and products as per manufacturer standards and procedures and train junior staff on using equipment correctly. Requirements: Grade 12 or equivalent Diploma from a culinary school would be an advantage. At least 1 – 3 years experience in a high volume or full-service hotel as a Pastry Chef or similar role with referrals. Able to write, read and speak English. Sound knowledge of food safety standards and procedures is desirable. Great attention to detail and creativity. Great teamwork skills with excellent communication skills. Time management skills Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless) Able to recognize superior quality products, presentations and flavours Passionate about baking and cooking in a lively, fast-paced working environment. Able to work shifts, weekends and public holidays. Physically fit, able to stand for long periods, walk long distances, able to lift, carry and pull

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