MINIMUM REQUIREMENTS
Culinary or Pastry qualification from a recognised institution
Minimum 4–5 years’ experience in a senior pastry role within a hotel, resort, or high-volume environment
Proven experience managing a pastry kitchen and team
Strong knowledge of dessert creation, baking techniques, and presentation standards
Experience within a 4 or 5-star hotel environment preferred
Solid understanding of food cost control, stock management, and kitchen operations
Knowledge of food safety, hygiene, and health regulations
South African ID or valid work permit
KEY RESPONSIBILITIES
Pastry Kitchen Leadership & Operations
Lead and manage the daily operations of the pastry kitchen
Ensure smooth production flow across all dessert and bakery items
Maintain high standards of cleanliness, organisation, and hygiene
Menu Development & Quality Control
Design and develop innovative dessert menus, pastries, and baked goods aligned with the h...