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Results for pastry chef in "pastry chef" in Jobs in Western Cape in Western Cape
1
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MINIMUM REQUIREMENTSCulinary or Pastry qualification from a recognised institution- Minimum 45 years experience in a senior pastry role within a hotel, resort, or high-volume environment- Proven experience managing a pastry kitchen and team- Strong knowledge of dessert creation, baking techniques, and presentation standards- Experience within a 4 or 5-star hotel environment preferred- Solid understanding of food cost control, stock management, and kitchen operations- Knowledge of food safety, hygiene, and health regulations- South African ID or valid work permitKEY RESPONSIBILITIESPastry Kitchen Leadership & Operations- Lead and manage the daily operations of the pastry kitchen- Ensure smooth production flow across all dessert and bakery items- Maintain high standards of cleanliness, organisation, and hygieneMenu Development & Quality Control- Design and develop innovative dessert menus, pastries, and baked goods aligned with the hotels brand- Ensure consistency in quality, taste, and presentation across all pastry offerings- Stay current with trends and continuously evolve the pastry offeringCost Control & Stock Management- Manage food costs, stock control, and supplier relationships- Ensure efficient use of ingredients and minimise wastageTeam Leadership & Development- Train, mentor, and develop the pastry team- Foster a positive, high-performance kitchen cultureCollaboration & Service Delivery- Work closely with the Head Chef and F&B team to enhance overall dining experiences- Support functions, events, and banqueting with high-quality pastry productionKEY SKILLShttps://www.executiveplacements.com/Jobs/H/Head-pastry-chef-1278353-Job-Search-04-07-2026-10-03-09-AM.asp?sid=gumtree
4d
Executive Placements
1
Junior Pastry ChefCape TownWe are looking for a Junior Pastry Chef to join a dynamic kitchen team. This is an opportunity for someone passionate about pastry to grow within a fast-paced, quality-driven environment that values consistency, creativity, and attention to detail.You will work closely with the senior kitchen team to execute a focused pastry offering, maintain high standards, and contribute to a kitchen culture built on accountability and teamwork.Key Responsibilities:Assist in the preparation and production of all pastry itemsEnsure consistency in quality, presentation, and portioningMaintain cleanliness and organisation of the pastry sectionFollow recipes and standard operating procedures accuratelySupport with stock rotation, labelling, and basic inventory controlAssist with daily mise en place and service executionWork efficiently under pressure during serviceUphold food safety and hygiene standards at all timesRequirements:Minimum 3 years experience in a pastry or kitchen roleBasic understanding of pastry techniques and kitchen operationsStrong attention to detail and willingness to learnGood time management and ability to follow instructionPositive attitude and strong work ethicAbility to work early mornings, weekends, and public holidaysWhat We’re Looking For:Someone reliable, consistent, and coachableA team player who takes pride in their workPassion for pastry and a desire to develop their craftSomeone who contributes to a calm, focused kitchen environmenthttps://www.jobplacements.com/Jobs/J/Junior-Pastry-Chef-Woodstock-Cape-Town-1276489-Job-Search-03-30-2026-07-00-15-AM.asp?sid=gumtree
13d
Job Placements
1
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RESTAURANT LOCATED IN CANAL WALK HAS THE FOLLOWING POSITIONS AVAILABLE TO START IMMEDIATELY:FOH SUPERVISOR/MANAGER Must have at least two years experience as a Floor Supervisor/Manager in a similar environment. Duties will include but not limited to *Daily Cash ups *Cashier Cash Up *Ensuring Operations runs smoothly *Interacting with customers *Handling Customer Complaints * Handling Customer ComplementsPASTRY CHEF Must have at least two years experience as Pastry Chef must have knowledge of baking,mixing, following recipes of a variety of products.Duties will include but not limited to*Ensuring products are up to Company Standard* Following daily Production *Monthly/Weekly Stock Take*Ensuring department gets maintained (cleaning daily/ deep clean weekly)*Assist with stock ordering (OWN RELIABLE TRANSPORT WILL BE AN ADVANTAGE)Position requires early morning shifts.WAITERS Must have experience as a waiter with good communication skills friendly and well spoken. Must be willing to go the extra mile to ensure customers have exceptional service from the moment they arrive till the moment they leave.*Product Knowledge is a must.*Following company procedure.*Daily Duties. *Work well Under pressure Should you be interested in any of the following positions please send: 1 . CV with contactable references 2 . Copy of Smart Card ID to gouws.melinda@gmail.com
3d
Century City1
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A well-established wine estate in the Northern Suburbs is seeking an experienced Pastry Chef to take responsibility for the pastry section of the kitchen.This role requires a candidate who can maintain high quality standards, work independently, and operate effectively within a structured kitchen environment.KEY RESPONSIBILITIES• Preparation and cooking for the pastry section• Maintain quality and presentation standards as set by Executive Chef• Assist with ordering and stock control for pastry section• Ensure kitchen hygiene, food safety and quality compliance• Coordinate pastry preparation and service• Support wider kitchen operations where required• Lead by example in work ethic, discipline and professionalismNON-NEGOTIABLE REQUIREMENTS• Minimum 2 years’ experience as a Pastry Chef• Own reliable transport (estate not on public transport route)• Able to work shifts• Fluent in English• South African citizen• Available immediately or within 2 weeks• Willing to complete a trial shift to demonstrate skillsetADDITIONAL REQUIREMENTS (APPLICATION)Candidates must submit:• Head and shoulders photograph• Relevant certificates• Portfolio / photos of previous workApplication NoticeWe receive a high volume of applications and carefully review each one. If you do not hear from us within 14 days, please consider your application unsuccessful. By applying, you consent to your information being processed and stored for recruitment purposes in line with POPIA.
https://www.jobplacements.com/Jobs/P/Pastry-Chef-1274221-Job-Search-03-23-2026-03-00-14-AM.asp?sid=gumtree
18d
Job Placements
1
The Junior Sous Chef (Pastry) at Birkenhead House is responsible for assisting the Head Chef and Sous Chef in the kitchen, with a specific focus on the Pastry section. The Junior Sous Chefs focus is on ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration with the guidance of the senior Chefs. They will also ensure that the Kitchen standards of The Royal Portfolio are met in order to contribute to the purpose of the company which is To give our guests a complete experience and a perfect stay.MAIN DUTIES & RESPONSIBILITIES Interacts with guests to obtain feedback on product quality and service levels.Responds to and handles guest problems and complaints.Creative menu planning and correct food preparation for each outlet.Be aware of new items introduced onto the market and keep up with the latest product trends.Ensure that all recipes and product yields are accurately costed and reviewed regularly.Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.Ensure that food stock levels are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.To be aware of all financial budgets and goals.Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.Ensure that all culinary operations manuals are prepared and updated.Ensure that the team adheres to all company and hotel policies & procedures.Ensure that the team is motivated and that positive feedback on work performance is given.Responsible for the supervision of all chefs and their activities.Ensure that meetings are well planned and results-orientated.Ensure that chefs are always neat, tidy and presentable to be in guest view.To initiate relevant maintenance reports and work orders.To delegate responsibilities to subordinates as required.REQUIREMENTS, QUALIFICATIONS & EXPECTATIONSCulinary diploma (or higher) from a recognized tertiary institution.At least 5 years’ experience with 2 years in a senior position.Fair and firm management abilities with high influencing skills.Strong administration skills.Creative and innovative.Strong knowledge of food and beverage.Hands-on approach to all operational aspects.Excellent communication skills and computer skills.Initiative and Self-motivated.Ideal training and coaching skills.It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.South African citizenship is advantageous. A valid work permit is essential if you are not in possession
https://www.jobplacements.com/Jobs/J/Junior-Sous-Chef-Pastry--Birkenhead-House-1274403-Job-Search-03-23-2026-07-00-14-AM.asp?sid=gumtree
20d
Job Placements
1
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RequirementsFormer culinary qualification with at least 5+ years of professional kitchen experience or relevant experience in professional kitchen a kitchen.Previous experience as a Chef de Partie, preferably in lodge hotel fine dining environment.Expertise in managing a specific section with minimal supervision (Larder, Veg, Grille, Pastry, Pass)Strong Knowledge off food preparation and techniques.Strong leadership, communication, problem solving skills.Ability to work independently and under pressure.Passion for cooking.Ability to work under pressure.Good teamwork and communication skills.Knowledge of food safety, hygiene and stock management.Flexibility to work shifts, weekends and holidays.
https://www.executiveplacements.com/Jobs/S/Senior-Chef-De-Partie-1273509-Job-Search-03-19-2026-10-07-55-AM.asp?sid=gumtree
23d
Executive Placements
1
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Job Title: Senior Chef de Partie Scope and General Purpose: The primary function of this position is to manage and overseeing a section while assisting in overall kitchen operation. Requires exceptional culinary skills in making high-quality food preparation, presentation, cooking, and maintaining kitchen standards. creativity leadership and ability to work efficiently while supporting the Sous chefs and Head Chefs delivering a dining experience for guests according to kitchen standard of Grootbos. Responsible to: Executive Chef, Head Chef, Sous Chef, Hours of Work:Variable, usually determined by opening times of restaurant/dining room. Responsibilities Section ManagementRunning and overseeing specific section in the kitchen (Larder, Veg, Grill, Pastry, Pass)Making sure all dishes are prepared to highest standard and within the timeframes.Maintain consistency in taste, portion size and presentation.Adapt meals for special dietary requirements and guest preference Food Preparation and CookingAll mise-en-place must always be freshly prepared and on time.Make sure all mise-en-place are kept under optimum conditions.Cooking dishes according to menus, recipes and guest preference.Assist in creating new recipes and menu items based on seasonal availability and what we can get from our farm and locally. Kitchen Hygiene and safetyEnforce food and hygiene, health and safety standards in the kitchenDo regular checks on food storage, preparation, and workstation cleanlinessEnsure proper handling and storage of ingredients.Make sure all equipment is in working order daily and report any maintenance issues.Stock Management:Monitor stock levels for sections and minimize food wasteOrdering, receiving, storing, and rotation of kitchen supplies.Ensure efficient use of ingredients to control costsMonthly stock takes Learning and Development:Work under the guidance of the senior chefs to improve skills and techniques. Leadership Teamwork and CommunicationWork closely with the Sous Chef and Head Chef to ensure smooth running kitchen.Delegate tasks effectively to ensure smooth operation especially during busy hours.Maintain discipline, professionalism, and teamwork among the kitchen staff.Train and mentor Commis Chefs, Demi Chefs, Chef de Partie Villas and Special Events:Prepare meals for special events, villas, bomas, private dining.Handle sp
https://www.executiveplacements.com/Jobs/S/Senior-Chef-De-Partie-1273506-Job-Search-03-19-2026-10-07-54-AM.asp?sid=gumtree
23d
Executive Placements
Ads in other locations
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We are seeking a skilled and passionate Pastry Chef / Sous Chef to join our trendy Halaal cafe in Umhlanga.
This is an exciting opportunity for a creative professional with strong patisserie experience. The ideal candidate will assist in managing the kitchen, ensuring consistent production of high-quality pastries, desserts, confectionery, savoury items, and baked goods.
Key Responsibilities:
Oversee daily pastry kitchen operations and assist with production planning
Prepare and present a wide range of pastries, desserts, confectionery, savoury items, and artisanal baked goods
Maintain high standards of taste, presentation, and consistency
Contribute ideas to menu development and seasonal offerings
Ensure strict adherence to Halaal standards, hygiene, and food safety regulations
Supervise and support junior staff, fostering teamwork and efficiency
Manage stock, minimise wastage, and assist with cost control
Requirements:
Proven experience in a pastry chef or similar role
Strong attention to detail and creativity
Ability to work in a fast-paced environment
Own reliable transport is essential
If you are passionate about baking and ready to join a dynamic cafe in Umhlanga, we would love to hear from you.
Please send your CV (and portfolio if available) to apply.
16h
Umhlanga1
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Duties: Design and introduce innovative, seasonal desserts and pastries.Manage the daily preparation and baking of high-quality items, ensuring consistency.Train, mentor, and schedule junior pastry staff.Control food costs, manage inventory, and order supplies.Uphold the highest standards of taste, presentation, and sanitation (HACCP).Work with the executive chef to align dessert offerings with the overall culinary vision. Requirements: Culinary arts degree or equivalent professional certificationProven experience as a Head or Senior Pastry Chef in fine dining or luxury hospitality.In-depth knowledge of pastry techniques, baking, and chocolate/sugar work.Strong management, communication, and organizational skills.Exceptional artistic flair and attention to detail.
https://www.executiveplacements.com/Jobs/H/Head-Pastry-Chef-1277357-Job-Search-04-01-2026-10-04-52-AM.asp?sid=gumtree
10d
Executive Placements
1
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Job Title:Pastry Sous ChefDepartment:Kitchen / Food & BeverageReporting To:Executive Chef / Executive Pastry ChefJob Purpose:To assist in managing the pastry kitchen by ensuring the consistent production of high-quality pastries, desserts, and baked goods, while maintaining hygiene, cost control, and team performance in line with hospitality standards. Key Responsibilities: Kitchen OperationsAssist in the day-to-day running of the pastry kitchen.Coordinate production schedules to meet service demands (à la carte, banqueting, functions).Step in and perform all pastry duties when required. Pastry ProductionPrepare and present a wide range of pastries, desserts, breads, and confectionery.Ensure consistency in taste, texture, and presentation.Maintain mise en place and production standards. Menu DevelopmentAssist with designing dessert menus and seasonal offerings.Introduce innovative and creative pastry concepts aligned with brand standards. Quality Control & StandardsMonitor food quality, portion control, and plating.Ensure all products meet 4/5-star hospitality standards.Enforce food safety, hygiene, and sanitation regulations (HACCP). Staff Supervision & TrainingSupervise pastry chefs, commis chefs, and kitchen assistants.Provide training, coaching, and mentorship.Foster teamwork and maintain discipline in the kitchen. Stock & Cost ControlManage stock levels, ordering, and supplier coordination.Minimise wastage and control food costs.Conduct regular stock takes and inventory checks. Health & Safety ComplianceEnsure compliance with South African food safety legislation.Maintain cleanliness and organisation of the pastry section.Ensure safe use of kitchen equipment. Guest ExperienceEnsure pastry offerings enhance overall guest satisfaction.Handle special dietary requirements and guest requests.Participate in guest interactions during events when required. Minimum Requirements:Qualifications:Matric (Grade 12)Culinary Arts Diploma or Pastry Certification (advantageous)Experience:35 years experience in a pastry kitchenAt least 12 years in a supervisory or senior roleExperience in a 4-star / 5-star hotel, lodge, or fine dining environment Key Skills & Competencies:Strong pastry and baking skills (cakes, breads, desserts, chocola
https://www.jobplacements.com/Jobs/P/Pastry-Sous-Chef-1277133-Job-Search-04-01-2026-04-08-24-AM.asp?sid=gumtree
11d
Job Placements
1
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Duties: Collaborate with the Executive Chef to design and update pastry menus. Develop innovative and seasonal dessert offerings that align with the lodges culinary vision.Supervise pastry preparation and presentation to ensure consistency and excellence. Oversee daily operations, including stock control, inventory management, and ordering.Ensure all dishes meet the lodges 5* standards. Maintain high levels of cleanliness and hygiene in compliance with food safety regulations.Train and mentor junior pastry chefs and kitchen staff. Delegate tasks effectively while fostering a collaborative and motivating work environment.Assist in managing food costs by minimizing waste and optimizing ingredient usage. Maintain accurate records of production and expenses.Interact with guests during special events or tastings. Customize desserts for guest preferences or dietary requirements. Requirements: Diploma or degree in Culinary Arts, with a focus on Pastry Arts.At least 35 years of experience in a high-end or luxury hospitality setting, with 12 years in a supervisory role.Advanced pastry techniques, including chocolate work, sugar art, and artisanal bread-making.Creative flair for designing unique and visually appealing desserts.Strong organizational and multitasking abilities.Attention to detail and a commitment to excellence.Leadership skills with the ability to inspire and manage a diverse team.Adaptability to work under pressure and meet tight deadlines.
https://www.jobplacements.com/Jobs/P/Pastry-Sous-Chef-1276911-Job-Search-03-31-2026-10-04-43-AM.asp?sid=gumtree
11d
Job Placements
1
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?? SENIOR PASRTY CHEF LUXURY SAFARI LODGE?? Location: Timbavati ?? Permanent | Live-In Position We are seeking a talented and creative Pastry Chef to oversee the preparation of high-quality baked goods and desserts in a luxury safari lodge environment. This role suits a passionate professional who thrives on creativity, precision, and consistency. KEY RESPONSIBILITIES Prepare and bake a wide range of pastries, breads, cakes, and desserts daily Create visually appealing products using advanced decorating techniques Develop and refine recipes while experimenting with new flavours and techniques Manage pastry section operations for smooth workflow and efficiency Design and develop new pastry and dessert menu items Cater for special dietary requirements Train and mentor junior pastry chefs and assistants REQUIREMENTS Minimum 3+ years experience in a senior pastry role at a 5-star property/lodge Strong knowledge of baking, decorating, and pastry techniques Diploma or Certification in Culinary Arts (preferred) Creative, detail-oriented, and highly organized Strong leadership and communication skills PERSONAL ATTRIBUTES Passion for baking and innovation High attention to detail and presentation Strong work ethic and cleanliness awareness Team player with leadership ability Adaptable, patient, and solutions-focused ?? Important Notes This is a permanent live-in position?? Apply now:
https://www.jobplacements.com/Jobs/S/Senior-Pastry-Chef-1265617-Job-Search-2-24-2026-9-05-55-AM.asp?sid=gumtree
2mo
Job Placements
1
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Job Title: Chef de Partie (Station Chef)Department: Kitchen / CulinaryReports To: Sous Chef / Executive ChefLocation: South Africa (specific property as applicable) Job Purpose:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food production, maintaining hygiene standards, and supporting the smooth operation of the culinary team. This role demands culinary skill, attention to detail, and the ability to work efficiently under pressure. Key Responsibilities:Food Preparation & ProductionPrepare and cook food according to recipes, portion controls, and presentation standards.Ensure consistency in taste, appearance, and quality of dishes from your station.Monitor the freshness and quality of ingredients.Station ManagementManage a designated kitchen section (e.g., grill, pastry, fish, meat, vegetables, or cold section).Organize workstations for efficiency and cleanliness.Ensure timely delivery of meals during service periods.Teamwork & CommunicationWork closely with other chefs, kitchen staff, and front-of-house teams.Assist junior kitchen staff, apprentices, and interns where necessary.Communicate effectively with the Sous Chef and Executive Chef regarding stock, orders, and special requirements.Hygiene & SafetyMaintain hygiene and safety standards according to local health regulations and property policies.Ensure all equipment is clean, maintained, and stored correctly.Report hazards, accidents, or equipment faults immediately.Inventory & Stock ControlAssist in receiving, checking, and storing deliveries.Monitor stock levels for your station and notify senior chefs of shortages.Minimize waste and optimize ingredient usage.Quality AssuranceMaintain high standards of food presentation.Ensure compliance with dietary requirements, allergen information, and portion control.Participate in tasting and quality checks as directed by senior chefs. Qualifications & Experience:Education: Culinary qualification or diploma from a recognized culinary school preferred.Experience: Minimum 23 years as a Chef de Partie or in a relevant kitchen role in hospitality.Knowledge of international and local cuisine, cooking methods, and contemporary plating techniques.Experience working in hotel, resort, or fine-dining environments is advantageous. Skills & Competencies:Strong organizational and multitasking abilities.https://www.jobplacements.com/Jobs/C/Chef-De-Partie-1278820-Job-Search-04-08-2026-10-15-38-AM.asp?sid=gumtree
3d
Job Placements
1
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Key Responsibilities:Prepare and present pastries, desserts, and baked goods to a high standardAssist in developing dessert menus and daily specialsEnsure hygiene and food safety standards are strictly followedMonitor stock levels and assist with inventory controlSupport senior chefs and maintain kitchen disciplineRequirements:Minimum 23 years experience in a similar role, ideally in a 4/5-star environmentFormal culinary/pastry qualification preferredStrong knowledge of pastry techniques, baking, and platingCreative flair and attention to detailAbility to work in a remote lodge environment and as part of a small teamPassion for hospitality and guest satisfaction
https://www.jobplacements.com/Jobs/P/Pastry-Chef-De-Partie-1205526-Job-Search-07-23-2025-04-05-21-AM.asp?sid=gumtree
9mo
Job Placements
1
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Duties: Own the restaurant bread programme sourdough, focaccia, speciality loaves, bread service items, and seasonal specialsManage sourdough starters and long-fermentation processes to a consistent daily standardDevelop and produce a retail bread and baked goods range artisan loaves, rolls, pastries, croissants, and signature items baked fresh dailyCreate products with genuine craft and shelf presence that differentiate stores from supermarket bakeriesScale recipes from restaurant portions to retail production volumes without losing qualityManage production scheduling, bake times, and delivery logistics to ensure fresh product arrives at every venue on timeControl ingredient costs, minimise waste, and track yields across all baked product linesTrain and supervise junior bakers and assistants on technique, consistency, and hygieneCollaborate with chefs on menu development new bread pairings, seasonal items, event specialsMaintain food safety compliance HACCP, allergen management, labelling, and shelf-life standards Requirements: Qualified baker with 7+ years of experience in artisan, production, or fine dining bakeryExpert sourdough and long-fermentation skills understand starters, hydration, shaping, and oven managementProven experience across bread, pastry, and viennoiserie (croissants, Danishes, laminated doughs)Experience developing retail bakery products packaging, labelling, shelf-life, and consumer presentationAbility to scale artisan methods to production volumes while maintaining quality and consistencyStrong understanding of ingredient functionality flours, preferments, fats, sugars, and how they behaveFood safety knowledge HACCP, allergen control, hygiene complianceAbility to lead and train a small teamMulti-outlet experience supplying several venues from one central bakeryExperience with wood-fired or coal-fired ovensPatisserie or confectionery skills beyond core bread and pastryExperience with ERP or stock management systemsUnderstanding of retail merchandising and how bakery products drive foot traffic On offer: Working for one of South Africas most respected meat brands to work withFull ownership of the bread and bakery programme across fine dining and retailFreedom to create and launch new products your ideas on the shelfA Central Kitchen facility with room to grow the bakery operationMarket-related salary with growth as the group expands
https://www.executiveplacements.com/Jobs/M/Master-Baker-1276547-Job-Search-03-30-2026-00-00-00-AM.asp?sid=gumtree
12d
Executive Placements
1
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The property is based in the Overberg region of the Western Cape and combines high-end accommodation with a strong emphasis on sustainability, environmental education, and community upliftment. The successful candidate will play a key role in ensuring smooth kitchen functionality, mentoring junior team members, and contributing to innovative, seasonal menu offerings aligned with a farm-to-table and locally inspired approach.Candidate Responsibilities:Oversee and run a designated kitchen section (e.g., Larder, Grill, Pastry, Veg, or Pass).Ensure all dishes are prepared to the highest standards within required timeframes.Maintain consistency in taste, portion control, and presentation.Adapt dishes to accommodate dietary requirements and guest preferences.Ensure all mise-en-place is prepared fresh, correctly stored, and ready on time.Prepare and cook dishes according to established recipes and standards.Assist in developing new menu items based on seasonal and locally sourced ingredients.Enforce food safety, hygiene, and health & safety standards at all times.Conduct regular checks on food storage, preparation areas, and cleanliness.Ensure proper handling and storage of ingredients.Monitor kitchen equipment and report maintenance requirements.Monitor stock levels within the section and minimise food waste.Assist with ordering, receiving, storing, and stock rotation.Ensure cost-effective use of ingredients.Participate in monthly stock takes.Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.Delegate tasks effectively, particularly during busy service periods.Train, mentor, and support Commis Chefs, Demi Chefs, and junior team members.Maintain discipline, professionalism, and a strong team environment.Continuously develop personal culinary skills under the guidance of senior chefs.Prepare meals for special events, private dining, villas, and outdoor experiences.Cater to specific dietary requirements and customised guest requests.Engage with guests when required, particularly during interactive or private dining experiences.Uphold and embody core values centred around care, respect, integrity, growth, and inspiration, contributing to a positive team culture and meaningful guest experiences.Core Criteria:Formal culinary qualification with a minimum of 5 years experience in a professional kitchen.Previous experience as a Chef de Partie in a luxury lodge, hotel, or fine dining environment.Strong ability to manage a kitchen section independently.Solid knowledge of food preparation techniques, presentation, and kitchen operations.Strong leadership, communication, and organisational skills.Ability to work efficiently under pres
https://www.jobplacements.com/Jobs/S/Senior-Chef-De-Partie-1272882-Job-Search-03-18-2026-04-11-19-AM.asp?sid=gumtree
25d
Job Placements
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