Waterberg: Pastry Chef De Partie

Qualifications & Experience Culinary qualification or diploma in Pastry & Confectionery (advantageous). 24 years experience in a professional pastry kitchen. Experience in hotels, lodges, fine dining, or high-volume establishments is beneficial. Strong knowledge of pastry techniques, baking, and dessert preparation. Skills & Competencies Excellent baking and pastry production skills. Creativity and strong eye for detail and presentation. Strong time-management and organisational abilities. Ability to work under pressure in a fast-paced kitchen. Good communication and teamwork skills. Knowledge of food safety, hygiene, and HACCP requirements. Ability to follow instructions and work independently when needed. Passion for pastry arts and continuous learning. Physical Requirements Ability to stand for long periods. Manual dexterity and precision for delicate pastry work. Stamina to handle repetitive tasks such as rolling, mixing, and kneading. Working Conditions Early morning shifts may be required (for baking). Work in hot and busy kitchen environments. Shift work including weekends and public holidays.