Chef de Partie: Pastry – O&L Leisure (Pty) Ltd

PURPOSE OF THE POSITION:

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

Key Performance Areas:

• Prepare a wide range of pastries, desserts, and confections, following established recipes and techniques
• Execute precise recipes and methods to achieve high-quality products
• Works with the Executive Pastry Chef to ensure mise en place is completed for the section to the required standards within the given time
• Supervise Pastry staff in an assigned service station during operational activities as directed by the Executive Pastry Chef, including monitoring compliance with production and storage requirements such as temperature/blast chiller log recording
• Adapt the quantity of ingredients to match the amount of items to be baked
• Adheres to the daily production to assure all products delivered on time
• Ensures batch cooking/preparation process (for soufflés, puddings, crème brûlée, etc.) is practiced to eliminate waste
• Maintain an ongoing understanding of the ingredient consumption required for daily production and inform the Executive Pastry Chef when fluctuations occur
• Handle and utilize all materials and goods with the utmost care during production to eliminate waste
• Ensuring that all items of equipment which have been used are correctly stored after they have been cleaned
• Create and update the baking and pastry menu in collaboration with the Executive Pastry Chef
• Keep abreast with culinary trends, techniques, and industry developments to assist in developing new bakery products and incorporating new ideas into the menu offering
• Monitors stock movement, ensuring stock and cleaning tasks for the section to the required standard within given time
• Ensure that all food is prepared and served according to the recipes and plate guidelines
• Perform regular inspection of food preparation and presentation to maintain the required standards

QUALIFICATIONS & EXPERIENCE:

• Minimum Grade 12 with Certificate/Diploma in Culinary Arts/Pastry
• Minimum 3 years’ experience as a CDP in a 4* or 5* hotel operations
• Computer literate
• Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
• International experience in Michelin Star Restaurant will be an added advantage
• HACCP trained

Closing Date: 04 November 2025