The pastry chef is responsible for consistently producing high quality desserts, pastries and baked goods. They
should be able to work as part of the team, and be capable of following recipes, and changing menu items. The
ideal candidate will also play a role in taking inventory, ordering supplies and ensuring proper storage of foods.
The pastry chef is responsible for the entire operation of the pastry department. You are required to meet the set
standard and qualities for all pastries, desserts and bakery items prepared. You are required to oversee the and
ensure that the duties of the Demi Chef, commis chef and stewards are done as per standards set out. The pastry
chef is responsible to execute all buffets in restaurants and banqueting events. Assist Seniors Chefs with daily
orders. Responsible for receiving food from stores. Ensure foods are packed neatly and according to FCS standards
in the designated areas. Assist with food stock counts and OE counts. Report faulty equipment to Senior chefs.
Must be able to execute and handle multiple banqueting events and functions. Plan and order food items
according to menus provided for Banqueting and Kingsley. Must do opening and closing procedures as set out be
Exec Chef. Must be constantly keeping up with latest pastry trends. High quality food plating and buffet plating is a must
Supports the Executive Chef in the daily operation and work,
Work according to the menu specifications by the Executive Chef
Always keep work area in hygienic conditions according to the rules set by the hotel, as per FCS standards.
Control food stock and food cost in the pastry kitchen.
Prepare the daily mis-en-place and food production in different venues, pastry related.
Execute banqueting functions and Kingsley breakfasts, lunches and or dinners
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
At least 4 to 5 years’ experience in a similar environment as a pastry chef, working with pastries, desserts and baked goods.
Must have knowledge of various baking techniques, including glazing, icing, filling and decorating.
Must have experience with high vlomue banqueting. Ability to create and develop new desserts. Effective communication.
EDUCATION
Matric
Certification or diploma in pastry/bakery /desserts
R20 000 - R22 000 per month