Grade: C1 

Department: Auas Valley 

Line Manager: Maria Fernandes 

PURPOSE

To deliver quality, presentation and preparation of a section of pastries, desserts, bread and other baked goods through innovative menu planning, preparation, training and equipment maintenance, contributing to exceptional culinary experiences in line with quality standards and procedures.

QUALIFICATIONS & EXPERIENCE

• Minimum National Trade Certificate
• Certificate or Diploma in Culinary Arts or Pastry
• Minimum 4 years’ experience as a Chef de Partie in hospitality or food-retail operations

ADVANTAGEOUS

• Advanced knowledge of pastry techniques, including laminated dough, sugar work and chocolate tempering
• Experience in dessert plating and recipe development
• Experience in hospitality and food-retail environments

KEY RESPONSIBILITIES

Pastry and Dessert Production

• Prepare a wide range of pastries, desserts, breads, baked goods and confections in line with approved recipes and techniques
• Execute precise recipes and methods to achieve high-quality, consistent products
• Complete mise en place and assigned preparation within required timeframes
• Supervise pastry staff at an assigned station and monitor production and storage requirements, including temperature and blast-chiller records
• Adapt ingredient quantities to match production volumes and meet daily production schedules
• Apply batch-cooking and preparation practices to reduce waste

Menu Development and Stock Control

• Support the Bakery Manager with baking and pastry menu planning and development
• Keep abreast of culinary trends, techniques and industry developments
• Monitor stock movement, place orders and maintain par levels for daily operations
• Control wastage and productivity to support food-cost targets

Quality, Guest Experience and Hygiene

• Ensure food is prepared and presented according to recipes and plating guidelines
• Inspect food preparation, presentation and portion control to maintain required standards
• Contribute to consistent, professional service and memorable guest experiences
• Maintain high standards of hygiene, HACCP, health and safety, equipment care and housekeeping
• Support the training of team members in safe operating procedures, PPE and emergency response requirements

Competency

• Excellent written and verbal communication
• Emotional intelligence and teamwork
• Attention to detail
• Creativity and innovation
• Strong hygiene awareness
• Physical fitness for a kitchen-based work environment

Location: Auas Valley

Terms: Permanent

Closing Date: 09 October 2026

OL - Authentic, Caring & Passionate.

Applicants meeting our requirements are invited to apply. OL Group of Companies is an Equal Opportunity Employer.