Pastry Chef

Pietersburg, Limpopo, South Africa

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Key Responsibilities:

Menu Innovation: Develop and execute a seasonal dessert menu that highlights creativity and excellence in pastry arts.
Production Management: Oversee daily pastry production, ensuring consistency, quality, and presentation meet high culinary standards.
Team Leadership: Mentor and manage a team of pastry assistants and junior chefs, fostering a collaborative and efficient work environment.
Inventory & Cost Control: Manage ingredient procurement, inventory, and cost controls to optimize efficiency and reduce waste.
Quality & Safety: Ensure strict adherence to food safety, hygiene, and sanitation protocols.
Creative Development: Experiment with new techniques, recipes, and trends to keep our dessert offerings fresh and exciting.

Qualifications & Skills:

Proven experience as a Pastry Chef in a high-end restaurant, hotel, or fine dining environment.
Formal training in pastry arts, culinary arts, or a related certification.
Exceptional creativity with a strong eye for detail and presentation.
Excellent leadership, organizational, and communication skills.
In-depth knowledge of modern pastry techniques and trends.
Ability to work efficiently under pressure in a fast-paced kitchen environment.

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