Dessert Specialist

The role

You own the dessert station. You prepare and assemble every dessert exactly to our SOPs, recipes and

presentation standards, from Belgian waffles to Japanese-inspired flapjacks, so a quiet Tuesday tastes

the same as a packed Saturday night. You keep the kitchen stocked, organised and food-safe, and step

onto the floor to serve guests whenever service needs you.

Key responsibilities

Dessert production & quality

• Prepare and assemble all desserts exactly as per

SOPs, recipes and plating guides.

• Check every item against presentation standards

before it leaves the kitchen.

• Keep ticket times tight during peak service without

cutting corners.

Food safety & hygiene

• Apply food safety, hygiene and allergen controls

at all times.

• Complete fridge and freezer temperature checks

and cleaning schedules.

• Label, date and rotate stock (first in, first out).

Stock & kitchen organisation

• Monitor stock levels and flag low stock to the Store

Manager early.

• Complete daily ingredient prep so each shift

starts service-ready.

• Receive deliveries, check quality and record waste

accurately.

Equipment, opening & closing

• Keep all equipment and workstations clean, safe

and operational.

• Report faults immediately so downtime never hits

service.

• Lead or assist with opening and closing checklists.

Front of House support

• Welcome guests, take orders accurately and

recommend menu items.

• Process payments and handle the POS correctly.
• Deliver the warm, friendly service Sweet Revenge

is known for.

Team & standards

• Set the pace and standard for the kitchen on

every shift.

• Support newer team members on recipes and

SOPs.

• Communicate clearly with the floor team to keep

service smooth.

What you bring

Essential

• Meticulous attention to detail and the discipline to

follow recipes precisely.

• Excellent communication and customer service

skills.

• Ability to multitask and stay calm under pressure

in a fast-paced kitchen.

• Reliable, organised and committed to high

standards.

• Comfortable standing for long periods and lifting

stock.

• Full availability for weekends, evenings and public

holidays.

• Eligible to work in South Africa.

Advantageous

• Previous experience in a café, dessert shop,

bakery or hospitality kitchen.

• Waffle, pancake or pastry experience.
• Food safety or hygiene certificate.
• Stock control or ordering experience.

Working hours & transport · please read carefully

• Shifts of 10–12 hours on a rotating roster, with 2 days off per week.
• Staff transport service available to team members living within 20 km of the store.
• Availability on weekends, evenings and public holidays is non-negotiable. These are

our busiest trading periods.

Training provided

No two dessert menus are the same, so we train you on ours. You don’t need to know our recipes before

you start. You need the attitude and discipline to master them.

• Hands-on recipe and SOP training on every Sweet Revenge dessert, including plating and portioning.
• Structured onboarding covering our brand story, menu, service standards and house rules.
• Food safety, hygiene and allergen training before you work independently.
• Point-of-sale (POS), payments and cash-handling training.
• Ongoing coaching and feedback from the store leadership team.
• Room to grow as the group expands, with cross-skilling across roles and stores for strong performers.

Your first 90 days

WEEKS 1–2 · NON-NEGOTIABLE MONTH 1 MONTH 3

Know everything: every recipe, SOP

and food safety routine, and

assemble every final product on the

menu to standard.

Run the dessert station

independently at service speed,

including opening and closing

checklists.

Own the dessert station on shift:

stock, prep, quality and pace, and

help coach newer team members.

Ready to indulge in the extraordinary?

Email your CV to claremont@sweetrevenge.co.za with the subject line “Dessert

Specialist – Sweet Revenge Claremont”. Only shortlisted candidates will be contacted.

Pay: R6 000,00 - R9 000,00 per month

Work Location: In person