Pastry Chef

RESPONSIBILITIES: Prepare a variety of baked goods; decorate and present pastries and baked goods. Monitor and order ingredients, supplies, and equipment while ensuring cost-efficiency. Respond to customer needs for custom-made desserts or baked goods for special occasions where required. Ensure the bakery section of the kitchen adheres to health and safety regulations. Develop new seasonal recipes and menus and keep up with the latest trends. Collaborate with the Sous Chef and Chef De Partie where required. Coordinate daily tasks with the Sous Chef.

If you have not been contacted within 30 days of the closing date, please consider your application as unsuccessful.

By applying for this position, you hereby acknowledge that you have read and accepted the following disclaimer as per the Protection of Personal Information Act 4 of 2013 (POPIA): I hereby consent for RBA to process my personal information as part of the recruitment process, given that RBA shall take all measures to protect the personal information of applicants and for this disclaimer “personal information” shall be defined as outlined in the POPIA.

MINIMUM REQUIREMENTS: Post Matric /Higher Certificate in Bakery or Culinary; a degree in Bakery or Culinary will be an added advantage. Registration and/or certification with a relevant body (where applicable). 2 years’ experience cooking in a well-established restaurant or full-service hotel.

COMPETENCIES: In-depth knowledge of all standard procedures and policies about food preparation, receiving, storage and sanitation. In-depth knowledge of Health and Safety, including food safety. In-depth knowledge of manual handling techniques. Excellent knowledge of menu creation. Knowledge of current food health and safety regulations. Good knowledge of control of substances hazardous to health and chemical safety. Good knowledge of Health and Safety standards. Working knowledge of kitchen equipment