Chef de Partie - Pastry

University of Fort Hare; Stellenbosch; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A prestigious culinary institution located in Stellenbosch is seeking a talented Pastry Chef de Partie to join its culinary team. The role requires delivering high-quality pastry products while adhering to exceptional standards of hygiene and professionalism in a high-pressure kitchen. Candidates should possess 2 to 5 years of experience in fine-dining kitchens, have a formal culinary qualification preferred, and demonstrate expertise in various pastry techniques. This role promises a dynamic working environment with stringent quality standards.

Qualifications

• Minimum of 2 to 5 years proven experience as a Pastry Chef de Partie in a high-quality kitchen.
• Expertise in classical and modern pastry techniques, chocolate, and sugar work.
• Knowledge of health, safety, and hygiene standards in professional kitchens.

Responsibilities

• Prepare, bake, monitor and present pastry items according to standards.
• Enforce health, safety and hygiene standards.
• Manage the pastry section through effective task delegation.

Skills

Pastry techniques

Attention to detail

Time management

Team collaboration

Education

Formal culinary or pastry qualification

Job description

PASTRY CHEF DE PARTIE

Stellenbosch: My client, a distinguished vineyard and hospitality estate renowned for its fine dining and hospitality excellence, is seeking a talented and motivated Pastry Chef de Partie to join their culinary team. The role requires a candidate who will take responsibility for a designated pastry section, delivering consistently high-quality products while maintaining exceptional standards of hygiene, organisation, and professionalism in a high-pressure kitchen environment.

Key Responsibilities Include But Are Not Limited To:

• Demonstrate strong knowledge of pastry techniques, products and overall kitchen operations
• Prepare, bake, monitor and present pastry items in accordance with the establishments' standards
• Maintain consistent quality, precision and attention to detail in all pastry production
• Enforce health, safety and hygiene standards at all times
• Manage the pastry section through clear instruction and effective task delegation
• Execute directives from senior kitchen management reliably and accurately
• Identify and resolve operational issues within the pastry section
• Ensure stock is controlled, rotated, recorded and stored correctly
• Ensure all completed food items are wrapped, labelled and stored appropriately
• Maintain cleaning schedules and ensure all cleaning duties are completed
• Adhere strictly to all policies, procedures, standards and operational guidelines
• Communicate professionally and consistently with colleagues and management
• Lead by example through professional appearance, strong work ethic and flexibility with working hours

Criteria

• Minimum of 2 to 5 years proven experience as a Pastry Chef de Partie in a high-quality or fine-dining kitchen with hands-on experience in pastry preparation, desserts and plated items
• Formal culinary or pastry qualification preferred
• Expertise in classical and modern pastry techniques, chocolate and sugar work
• Experience working in a professional kitchen brigade and following senior chef directives
• Knowledge of health, safety and hygiene standards in professional kitchens
• Ability to execute recipes consistently while maintaining high quality and presentation
• Energetic, passionate and committed to delivering high standards of service
• Highly organised, detail focused and dedicated to pastry craftsmanship
• Communicate professionally and maintain a well-presented appearance
• Show initiative and problem-solving skills while working effectively independently or in a team
• Perform consistently under pressure while meeting deadlines and interacting respectfully with colleagues and guests