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 hotel’s brand Ensure consistency in quality, taste, and presentation across all pastry offerings Stay current with trends and continuously evolve the pastry offering Cost Control & Stock Management Manage food costs, stock control, and supplier relationships Ensure efficient use of ingredients and minimise wastage Team Leadership & Development Train, mentor, and develop the pastry team Foster a positive, high-performance kitchen culture Collaboration & Service Delivery Work closely with the Head Chef and F&B team to enhance overall dining experiences Support functions, events, and banqueting with high-quality pastry production KEY SKILLS Strong creativity and artistic presentation Leadership and team development Attention to detail and consistency Good organisational and time management skills Ability to work under pressure in a fast-paced kitchen environment Passion for pastry and continuous innovation If you are passionate about pastry, driven by creativity, and ready to lead a team in delivering exceptional culinary experiences, we would love to hear from you. #J-18808-Ljbffr