MINIMUM REQUIREMENTS Culinary or Pastry qualification from a recognised institution Minimum 4–5 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 permit KEY RESPONSIBILITIES Pastry 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 hygiene Menu Development & Quality Control Design and develop innovative dessert menus, pastries, and baked goods aligned with the hotel’s brand Ensure consistency in quality, taste, and prese...