Lodge pastry chef

Pastry chef A degree or diploma in culinary arts / pastry Min 3 years’ experience in pastry chef An extensive repertoire of pastry and confectionary techniques and trends Strong leadership and communication skills Able to function as part of a team or on your own Able to work in a fast-paced environment with challenging deadlines Willingness to work on weekends and public holidays Own transport Valid SA ID / workers permit Available immediately Please send CV and contactable references to: alicia@sanria.co.za

Pastry chef A degree or diploma in culinary arts/ pastry Min 3 years’ experience in pastry chef An extensive repertoire of pastry and confectionary techniques and trends Strong leadership and communication skills Able to function as part of a team or on your own Able to work in a fast-paced environment with challenging deadlines Willingness to work on weekends and public holidays Own transport Valid SA id / workers permit Available immediately Please send cv and contactable references to: info@sanria.co.za

I am opening a bakery in Fort Beaufort and looking for a pastry chef to sort of manage the day to day runnings of the business. I am looking for someone who knows the basic skills of baking normal bread. I am just investing by adding capital to my business and not being involved with the day to day duties of this business. Interested candidates can WhatsApp Thabiso on 078 352 1300

This is a World Class^ 6* Conservation lodge in the Kalahari so extremely remote but very beautiful. We are looking for a formally trained CDP who specialises in Fine dining pastries and desserts. This is for a refined chef who can produce highly creative sweets for World class visitors used to the very highest standards. and not just a 'baker' Full accomodation, medical clinic, water and lights and provident fund. The kitchen demands extremely high standards but this is your chance to step up your career to the next level *Desired Skills: * * Hospitality * Pastry * Fine Dining * Desserts preparation *Desired Work Experience: * * 2 to 5 years *Desired Qualification Level: * * Diploma *About The Employer: * A World class Conservation lodge in the Northern Cape

I am a hard working, 52 year old And am able to work under pressure, and can work in a team. I have run a lodge for hunters to a five star corporate hotel. I have 23 years in the food industry and can work in any department lvcan train and have HACCP.

Duties: Oversees and supervises kitchen staff as required. Actively cooking and training on pastry menus. Assists with pastry menu planning, inventory, and management of supplies a Ensures that all pastries and baked goods are of high quality, and that the kitchen is in good condition. Keeps station clean and complies with food safety standards. Ensure that all pastry chefs are working as a team Assists with overseeing and directing all aspects of Pastry Kitchen Operations. Assist in upholding all pastry kitchen systems, standards, and service to the highest level. Assist in managing staff and their work performance Requirements: Matric Formal culinary qualification At least 5 years Pastry Chef experience at a 5* Lodge / Hotel Excellent pastry knowledge Decision Making Skills Ability to work unsupervised Ability to produce good quality basic food. Understanding of health and safety. Understanding of basic food hygiene practices. Commitment to quality. Ability to multitask Attention to detail. Time management, organizational & interpersonal skills.

Key Responsibilities: Lead the preparation, production, and presentation of pastries, cakes, desserts, and other baked goods. Ensure all pastries are produced to the highest standards of taste and visual appeal. Assist in creating seasonal menus and special dessert offerings that align with the lodges dining concept. Supervise and train junior pastry team members, ensuring they adhere to high-quality standards and operational efficiency. Maintain cleanliness, organization, and proper hygiene in the pastry section. Monitor and manage pastry inventory, ensuring ingredients are stocked and stored correctly. Ensure adherence to all health, safety, and food handling regulations. Collaborate with other kitchen teams to ensure smooth service and consistent food quality. Requirements: Formal culinary training or qualification in pastry or baking. Proven experience as a Pastry Chef de Partie or in a similar role within a high-end or luxury hospitality setting. Strong knowledge of pastry techniques, dessert preparation, and presentation. Creative, with an eye for detail and a passion for innovation in pastry arts. Ability to work efficiently and calmly under pressure in a fast-paced environment. Leadership skills to supervise and guide junior pastry team members. Excellent organizational skills and the ability to manage inventory and kitchen operations. Understanding of food safety and sanitation standards in a professional kitchen.

Experience Pastry chef needed for 5 star Hotel Minimum of 3 years experience in a pastry position in the kitchen Strong personality that can think on their feet and work under pressure. Strong leader who have been in charge of employees before. Must have grade 12. Formal cooking/ pastry degree/diploma preferable. Experience in a la carte and banqueting preparation in pastry. Previous experience with chocolate and sugar work Creative individual needed with passion for pastry section. Candidate will be required to: Train and motivate pastry chefs. Manage the a la carte and banqueting pastry pass on a daily basis. Create and maintain recipes. Daily meetings and handovers, stock counts and mise-en-place. Maintain and achieve food costing targets. Maintain hygiene standards in your section.

Responsibilities: Assisting with daily production of pastries and artisanal breads Demonstrate the ability to handle large baking volumes during peak periods, efficiently meeting the demands of our guests. Coordinate with various outlets within the restaurant to ensure a steady supply of fresh pastries and breads Mentor junior pastry and bakery staff Assist with multiple tasks, including pastry production, inventory management, and staff supervision. Demonstrate quick thinking and problem-solving skills to address any challenges that arise during baking or service. Uphold the highest standards of pastry quality Ensure compliance with health and safety guidelines, sanitation standards, and food handling practices. Requirements: Grade 12 Formal qualifications. Proven experience as a Pastry Chef de Partie / Baker Exceptional baking skills Leadership and communication skills Ability to work under pressure and deliver exceptional results during busy periods. Multi-tasking abilities and excellent organizational skills Creativity and passion for pastry arts Knowledge of food safety and sanitation regulations.

We are currently recruiting a pastry chef and confectioners for our bakery in Stellenbosch. Must have at least 3 years experience Must have relevant qualification Must be willing to work shifts and weekends. Pay attention to detail Have the skills to develop If you meet these requirements and are up for the challenge, please send us your cv to texacobakery1212@gmail.com

Delaire Graff Estate is looking for a Chef Tournant who will be responsible for taking care of the daily food preparation, ensuring food quality and freshness and duties assigned by the Head Chef/Sous Chef to meet the standard and quality set by the restaurant and to work alongside the other chefs in the kitchen. Main responsibilities: Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating; Oversees and organizes kitchen stock and ingredients; Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance; Keeps cooking stations stocked, especially before and during prime operation hours; Train and assess staff on the job; Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns; Monitor and maintain health and safety; Ensure that you are familiar with the weekly and daily reservations, events and menu requirements; Ability to work all sections, including pastry. Main requirements: Culinary Diploma/Certificate; Preferably 2 - 3 years previous experience in similar role; Own transport/Reliable transport; Leadership and management skills; Able to work in a team; Strong organizational skills; Attention to detail; Availability to work within opening hours (e.g., evenings, public holidays, weekends); Ability to work under pressure; Creative problem-solving skills.

Responsibilities: Assist as needed in the pastry kitchen. Ensure consistency in the preparation of all menu items in according to recipes Assisting with deliveries. Complete daily checks of all mis-en-place to ensure freshness and quality standards. Maintain proper rotation of products to minimize wastage/spoilage. Have full knowledge of all menu items, daily features and promotions. Ensure the cleanliness and maintenance of all work areas, utensils and equipment. Follow all safety and sanitation policies when handling food and beverages. Requirements: Culinary Certificate/Diploma. Preferably 1- 2 years previous experience as Pastry Commis Chef in a 5* property Excellent interpersonal- & communication skills. Ability to maintain a professional working relationship with all departments. Attention to detail. Productivity & Efficiency. Self-disciplined. Ability to cope under pressure.

Key Responsibilities: Oversee all kitchen operations, ensuring high culinary standards and consistency. Design and execute seasonal menus that reflect local and international cuisine. Manage food preparation, presentation, and portion control. Ensure strict adherence to food safety, hygiene, and lodge standards. Manage kitchen budgets, stock control, and supplier relationships. Train, mentor, and supervise kitchen staff. Collaborate with lodge management to enhance the guest dining experience. Minimum Requirements: Professional culinary qualification or equivalent experience Minimum three to five years experience as a Head Chef in a luxury lodge or fine dining establishment Strong leadership and team management skills Knowledge of international cuisine, menu planning, and dietary requirements Experience with kitchen budgeting, stock control, and supplier management Strong organizational and problem-solving abilities Ability to work in a remote environment and adapt to lodge life Benefits: Competitive salary package Accommodation and meals provided Opportunities for career growth within an established lodge group Work in a unique and inspiring natural environment

Key responsibilities include: Leading and managing the kitchen team, ensuring smooth operations and the highest quality of food preparation and presentation. Developing and updating menus to align with lodge standards and guest preferences. Estimating food requirements, managing inventory, and controlling food and labour costs. Planning and organizing staff rosters to ensure adequate coverage in all kitchen areas. Training, coaching, and evaluating kitchen staff performance, identifying development needs, and conducting regular training sessions. Maintaining the highest standards of hygiene, health, and safety practices in the kitchen. Overseeing stock control, conducting monthly stock takes, and reporting variances to the accounting department. Ensuring compliance with company values and maintaining a positive and disciplined work environment. Requirements: Proven experience as an Executive Chef or Head Chef, ideally in a high-end or luxury hospitality setting. In-depth knowledge of all kitchen sections and culinary techniques. Strong leadership skills with the ability to manage, motivate, and train a team. Expertise in menu creation, food cost management, and inventory control. Excellent understanding of health and safety regulations and food hygiene practices. Ability to multitask, with strong organizational and time management skills. Exceptional communication and interpersonal skills. Strong commitment to quality and attention to detail. Ability to work under pressure and maintain high standards consistently. Previous experience working in a remote or lodge-based environment is an advantage.

Key Responsibilities: Lead and manage the kitchen team to deliver exceptional food quality and service. Design and implement menus that align with the lodges brand and guest expectations. Ensure strict adherence to health, safety, and hygiene regulations. Maintain kitchen inventory, order supplies, and manage food costs. Collaborate with lodge management to create dining experiences that exceed guest expectations. Oversee preparation and presentation of food, ensuring consistency and quality. Train and mentor junior kitchen staff to enhance their skills and performance. Requirements: Proven experience as a Head Chef, preferably in luxury hospitality or a 5-star environment. Formal culinary education or relevant qualifications. Exceptional culinary skills, creativity, and attention to detail. Strong leadership and team management skills. Knowledge of local and international cuisine and dietary restrictions. Ability to work under pressure while maintaining high standards. Experience in managing kitchen budgets, food costs, and inventory. Passion for delivering outstanding guest experiences in a luxury setting. Ability to adapt to a remote, dynamic, and unique working environment.