Job Description

Closing Date: 2025-08-20
Job Type: Permanent
Job Level: Skilled
Experience: Between 5 - 7 Years
EE/AA: No
Summary
Executive Pastry Chef - Fine-Dining - Paarl
An exclusive wine estate in the Paarl region of the Cape Winelands, renowned for its world-class vineyards, fine-dining restaurant and two additional culinary outlets. They pride themselves on marrying exceptional food with award-winning wines in a breathtaking estate setting.
Employment Type: Permanent, Full-Time (Wed-Sun)
Salary: R 30 000- R32 500 per month
Additional Compensation: Overtime, Tips, Uniforms & Staff Meals
Description
You will lead all pastry operations across three distinct outlets, ensuring the highest standards of quality, creativity and consistency. Reporting directly to the Executive Chef, you'll manage a small team (1 Baker, 1 Junior Pastry Chef) and collaborate closely with kitchen management and front-of-house to deliver an unforgettable guest experience.
Key Responsibilities

• Menu Development: Conceptualise, design and refine dessert and pastry menus to align with seasonal estate produce.
• Production Management: Oversee daily pastry production for three outlets, ensuring timely delivery and impeccable presentation.
• Team Leadership: Mentor, train and supervise your Baker and Junior Pastry Chef; conduct regular performance reviews and skills workshops.
• Quality Control: Maintain rigorous standards for taste, texture, hygiene and plating; enforce HACCP and safety procedures.
• Inventory & Cost Control: Forecast requirements, manage purchasing, minimize waste and control food-cost margins.
• Collaboration: Work hand-in-hand with the sommelier and Executive Chef to create dessert-wine pairing experiences.

Minimum Requirements
Candidate Requirements

• Experience: Minimum 5 years' fine-dining pastry experience at a leading five-star South African establishment.
• Leadership: Proven track record managing and developing small pastry teams.
• Technical Skills: Mastery of classic and contemporary pastry techniques, chocolate work and sugar artistry.
• Creativity: Strong flair for menu innovation, plating aesthetics and seasonal ingredient use.
• Work Ethic: Willingness to work Wednesday-Sunday; flexibility for overtime during peak periods.
• Qualifications: Culinary diploma or equivalent; health & safety certification advantageous.
• Communication: Fluent in English; exceptional organizational and interpersonal skills.

What We Offer

• Competitive salary of R 30 000-32 500 per month
• Overtime at standard estate rates
• Tips pooled daily
• Professionally laundered uniforms
• Complimentary staff meals on shift
• Opportunity to shape a high-end pastry program in one of South Africa's premier wine estates

To Apply:
Please send your CV, portfolio of signature dishes and references