Job Description

Job Advert Summary

The

Pastry Chef de Partie

plays an essential role in the estate's culinary team, leading the pastry and dessert section with creativity, precision, and attention to detail. This position requires exceptional technical skill and a passion for crafting artisanal pastries, breads, and plated desserts that complement the elegance of Blaauwklippen's wines and dining experiences. Working closely with the Head Chef and Sous Chef, the Pastry CDP ensures that every sweet element reflects the estate's refined culinary identity and

Newmark's standards of excellence

Minimum Requirements

Recognised

Culinary or Patisserie qualification

(formal pastry training required). Minimum

2-3 years' experience

in a pastry section within a fine dining restaurant, luxury estate, or 4-5hotel environment. Advanced knowledge of pastry, baking, chocolate, and plated dessert techniques. Strong organizational and time management abilities. Creativity and artistic flair with attention to visual presentation. Understanding of food-wine pairing principles (advantageous). Excellent communication and leadership skills. In-depth knowledge of food safety, sanitation, and allergen management

Duties and Responsibilities

1. Pastry Section Leadership

Take full ownership of the

pastry and dessert section

, ensuring smooth production and consistently high quality. Supervise Commis and Demi Chefs assigned to the section, maintaining a calm, organized, and efficient work environment.

2. Preparation & Production

Prepare and bake a variety of artisanal pastries, desserts, breads, and baked goods to meet the restaurant's and estate's standards. Execute daily mise en place efficiently to support service across the restaurant, events, and functions. Maintain consistency in flavour, texture, and presentation across all pastry items.

3. Creativity & Menu Development

Collaborate with the Head Chef and Sous Chef to design innovative dessert and bakery offerings that highlight

seasonal, locally sourced ingredients

and pair harmoniously with Blaauwklippen's wines. Contribute creative ideas for afternoon teas, private functions, events, and retail pastry selections. Stay current with international pastry trends, modern plating techniques, and flavour pairings.

4. Quality Assurance

Conduct regular tastings and visual checks to ensure all pastry products meet Blaauwklippen's premium standards. Maintain consistency in recipe execution, portioning, and product presentation.

5. Stock & Cost Control

Monitor ingredient levels and ensure timely ordering of pastry supplies such as chocolate, dairy, sugar, and flour. Implement portion control and waste reduction practices to achieve cost efficiency without compromising quality.

6. Hygiene & Safety

Maintain impeccable cleanliness and organization within the pastry area at all times. Ensure all ingredients are properly stored, labeled, and rotated. Adhere strictly to

HACCP

, food safety, and estate hygiene standards.

7. Teamwork & Communication

Collaborate closely with the kitchen team and front-of-house to ensure seamless service and timing. Assist other kitchen sections when required, maintaining flexibility and team spirit.

8. Mentorship & Training

Train and guide junior pastry team members in techniques, presentation, and discipline. Foster a learning culture built on creativity, professionalism, and consistency.

9. Service & Event Support

Assist with setup and execution of high teas, special wine-pairing dinners, and events. * Ensure pastry items are beautifully presented and ready for service according to schedule