SUMMARY:
Luxury Wellness Retreat & Hotel close to Franschhoek are seeking a passionate, skilled and detail-oriented Pastry Chef to take responsibility for the pastry, baking and dessert offering.
Working within the regenerative, farm-to-table philosophy, the Pastry Chef will create and execute seasonal desserts, breads, pastries, baked goods and other sweet and savoury pastry elements that reflect the produce and character of the farm.
The role requires a strong understanding of classical pastry and baking techniques combined with creativity, restraint and an appreciation for natural ingredients.
The Pastry Chef will work closely with the wider kitchen and garden teams to make thoughtful use of fruit, herbs, botanicals, raw milk, eggs and other ingredients available from the farm, while finding creative ways to preserve seasonal abundance and minimise waste.
Beyond technical skill, this role requires consistency, organisation and an understanding that pastry is part of the wider guest journey. From the first bread or pastry of the morning to the final dessert of the evening, each offering should feel considered and generous.
POSITION INFO:
Duties:
Pastry, Baking & Daily Production:
Take responsibility for the preparation and execution of the daily pastry and baking requirements across the food offering.
Prepare and produce desserts, breads, pastries, cakes, biscuits, baked goods and other pastry elements according to established recipes and standards.
Maintain consistency in taste, texture, portioning and presentation across all pastry production.
Ensure pastry items are prepared and available at the appropriate time for breakfast, lunch, afternoon offerings, dinner and other guest experiences.
Maintain an organised pastry section and ensure that equipment, ingredients and preparation areas are ready for service each day.
Follow daily production lists, cleaning schedules, opening procedures and end-of-day procedures.
Pastry Standards & Presentation:
Ensure all pastry and dessert items meet standards for flavour, texture, freshness and presentation before being served.
Maintain refined, natural and artisanal presentation consistent with the wider food philosophy.
Pay close attention to finishing, garnishing, temperature and final presentation during service.
Taste products regularly throughout preparation and production rather than relying solely on recipes.
Communicate immediately when a product or ingredient does not meet the required standard rather than serving an inferior substitute.
Dietary Requirements & Alternative Pastry:
Understand and confidently accommodate guest dietary requirements, allergies and preferences.
Prepare thoughtful alternatives for guests requiring gluten-free, dairy-free, vegan, reduced-sugar or other dietary adaptations where required.
Ensure alternative offerings receive the same level of care, creativity and presentation as the standard menu.
Maintain strict awareness of allergens and prevent cross-contamination through appropriate preparation, storage and communication.
Kitchen Hygiene & Safety:
Maintain exemplary health, safety and hygiene standards across the pastry section and wider kitchen.
Work in accordance with food safety procedures and applicable HACCP principles.
Follow all cleaning schedules, opening sheets and end-of-day procedures.
Team Collaboration:
Work as part of the wider Nourishment team rather than operating the pastry section in isolation.
Support other sections of the kitchen when operationally required.
Communicate production requirements, shortages and service information clearly with colleagues.
Share pastry knowledge and techniques with junior members of the culinary team.
Receive feedback openly and contribute constructively to menu and service discussions.
Help maintain a calm, organised and respectful kitchen environment, particularly during busy services.
Take ownership of the pastry section while recognising the collective responsibility of the kitchen for the overall guest experience.
Requirements:
Grade 12
Formal Culinary qualifications
At least 3+ years’ experience in a similar position
Ability to provide top notch *5 service
A positive attitude and ability work well under pressure with all culinary staff.
Does high-quality work while unsupervised.
Able to work in a standing position for long periods of time.
Able to safely lift and easily manoeuvre trays of food when necessary.
Willing to follow instructions and ask questions for clarification if needed.
