Junior Pastry Chef

• Prepare and design a wide variety of high-quality pastries, desserts, and other baked goods for the restaurant menu.
• Develop new and exciting pastry and dessert options for seasonal menus and special events.
• Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and correcting any issues as needed.
• Assist in developing and testing new pastry and dessert menu items, considering seasonal ingredients, customer preferences, and trends.
• Work with the Head Chef on special menus for events, promotions, and seasonal changes.
• Follow and enforce FIFO (First-In-First-Out) procedures for food storage and rotation to ensure freshness and minimize waste.
• Conduct regular inventory checks and place orders for ingredients and tools as needed.
• Minimize kitchen waste and control food costs through effective portion control and reducing spoilage.
• Uphold all hotel and company rules, regulations, and policies, including health and safety standards.

• Minimum of 2-years’ experience as a dedicated pastry chef
• Excellent knowledge of food and beverage service standards.
• Exceptional knowledge of pastry techniques and dessert preparation.
• Inventory Management
• Interpersonal skills
• Ability to work under pressure
• Cost-control awareness
• Creative and artistic skills, with a passion for developing unique pastries and desserts.

• Matric Certificate
• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.

Leeu Collection