Pastry CDP

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.

• 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*–5* hotel 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