Waterberg: Pastry Chef

Qualifications Culinary diploma or pastry/baking qualification from a recognized institution. Advanced pastry, baking, or confectionery training is an advantage. Experience 35 years experience as a Pastry Chef or Senior Pastry Chef. Experience in lodges, hotels, fine dining, or luxury hospitality preferred. Strong background in plated desserts, breads, cakes, and specialty pastries. Technical Skills Expertise in pastry techniques: chocolate work, sugar craft, lamination, breadmaking, etc. Strong recipe development and menu planning abilities. Ability to work with dietary requirements and modern pastry trends. Knowledge of stock control, portioning, and cost management. Soft Skills Creative flair with excellent attention to detail. Strong time management, organization, and multitasking ability. Excellent communication and teamwork skills. Calm under pressure and able to work efficiently during peak service times. Personal Attributes Passionate, innovative, and quality-driven. Reliable, disciplined, and committed to maintaining high culinary standards. Self-motivated with a strong work ethic. Physical Requirements Ability to stand for long periods. Able to work flexible hours, including weekends and public holidays.