Pastry Chef

Responsibilities

• Lead the preparation and production of a wide variety of pastries, including cakes, cookies, and artisan breads.
• Develop and update dessert menus with a focus on flavor, creativity, and visual appeal.
• Ensure all pastry products meet established quality and presentation standards.
• Manage the pastry section budget and control wastage effectively.
• Oversee proper storage and inventory management of perishable goods.
• Supervise, train, and mentor junior pastry team members.
• Monitor stock levels and coordinate timely procurement of supplies.
• Enforce strict food safety, hygiene, and HACCP compliance standards.
• Conduct regular quality checks on ingredients, tools, and equipment.
• Introduce innovative dessert concepts to enhance the menu.
• Assist in recruitment and onboarding of pastry staff as needed.
• Perform any other duties as assigned within the scope of the role.

Qualifications and Requirements

• Diploma or Certificate in Culinary Arts, Pastry Arts, or a related discipline.
• At least 2 years’ experience in a pastry role within a busy hotel, preferably a 4-star establishment or similar setting.
• Valid Food Handler’s Certificate.
• Practical knowledge of HACCP standards.

Key Competencies

• Strong hands-on pastry and baking skills.
• High level of creativity and attention to detail.
• Ability to perform well in a fast-paced kitchen environment.
• Self-driven and proactive work approach.
• Strong teamwork and professional conduct.

How to Apply

Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position as subject of email.