Duties:

Pastry Preparation & Service:

Prepare pastries, desserts, cakes, breads and other baked items according to approved recipes.
Ensure mise en place is complete and ready before service.
Maintain consistent quality, portion sizes, decoration and presentation.
Assist with developing seasonal desserts and new pastry ideas.
Communicate and accommodate dietary requirements and allergies carefully.
Coordinate with the kitchen team to ensure timely service.

Stock Control & Kitchen Standards:

Monitor ingredient freshness, storage and stock rotation.
Assist with ordering, receiving deliveries and stocktakes.
Minimise wastage and follow recipe and portion controls.
Maintain clean, organised workstations and equipment.
Follow food safety, hygiene and workplace safety procedures.

Team Support:

Share pastry knowledge and assist with training junior team members.
For appointment at Senior Chef de Partie level, take greater responsibility for section planning, task allocation and maintaining standards during service.

Requirements:
 
Grade 12
A formal qualification
Previous experience as a Pastry Chef de Partie or Senior Chef de Partie within a quality restaurant, hotel or estate kitchen.
A relevant culinary or pastry qualification would be advantageous.
Strong practical knowledge of pastry techniques, baking and dessert preparation.
Creativity and excellent attention to detail.
Good understanding of food safety, stock rotation and portion control.
Strong organisational, communication and teamwork skills.
Ability to maintain quality and meet deadlines under pressure.
For the senior position, proven ability to supervise junior staff and take ownership of the pastry section.
Willingness to work shifts, weekends and public holidays.