Pastry Chef De Partie 2026/2027 Season (Expression of Interest)

Position Title Pastry Chef Location Cape Kidnappers Reports To Head Chef Purpose The Pastry Chef works in conjunction with the Head Chef and Sous Chef in the day-to-day running of the kitchen and is responsible for the planning and preparation of the pastry section. Key Responsibilities Assist with menu development. Create and implement dessert preparations including bread, petit fours, pastries and icecream/sorbets. Ensure desserts, dietary items and other baked goods are completed in time for service. Carry out research projects/experiments as directed by Head Chef. Maintain exceptional hygiene practices; stock and produce maintenance. Provide input into the ordering of produce. Interact and communicate with junior staff to assist in their training and development. Ensure junior staff cleaning practices are maintained. Develop and maintain collaborative relationships with kitchen staff. Communicate with other lodge teams to ensure specific guest requests and dietary requirements are met. Consistently attend and participate in line‑up meetings prior to each shift. Report all workplace accidents and incidents; identify hazards and undertake mitigants/remedies. Actively participate in H&S discussions and required training. Practice H&S awareness through the implementation of safe practices. Wear appropriate uniform and correct footwear at all times. Person Specification (Key Attributes) Shows initiative. Is a team player. Is reliable and punctual. Is highly motivated and able to motivate others. Is organized and has great time‑management skills. Is a good communicator. Is flexible and willing to commit to the delivery of a positive team culture. Can work well under pressure. Qualifications and Experience 5‑6 years’ kitchen experience. Driver’s license. Job Requirements Flexibility around working hours. Willingness to contribute to the team and provide positive leadership. Creative flair. #J-18808-Ljbffr