Industry:
Tourism/Hospitality – Chef/Cook/Kitchen Manager
Job Salary: Market Related
Workplace: On Site
Qualifications
- Formal qualification in Professional Cookery, Patisserie, Pastry Arts or a related culinary field.
- Culinary qualification from a recognised institution will be advantageous.
- Food safety/HACCP training is advantageous.
Experience
- Minimum 3–5 years’ experience in a pastry chef role, preferably within a luxury hotel, lodge, resort or fine-dining environment.
- Previous experience in a Senior Pastry Chef / Pastry Sous Chef position is advantageous.
- Proven experience supervising and developing a pastry team.
- Strong experience producing high-quality pastries, desserts, breads, cakes and confectionery.
- Experience with menu development, recipe costing, stock control and food cost management.
- Luxury hospitality or lodge experience is highly advantageous.
Skills & Competencies
- Excellent pastry and baking skills.
- Strong knowledge of pastry techniques, ingredients and equipment.
- Creative flair with excellent attention to detail.
- Strong leadership and team-management abilities.
- Excellent organisational and time-management skills.
- Ability to work under pressure and meet strict service deadlines.
- Strong communication and interpersonal skills.
- High standards of hygiene, cleanliness and food safety.
- Good understanding of food costing and stock control.
- Ability to train and mentor junior staff.
- Professional appearance and a passion for high-quality food and presentation.
- Ability to work independently as well as within a larger culinary team.
To apply for this job email your details to [email protected]