Chef de Partie - Pastry

The President Hotel; Wes-Kaap; On-site; ZAR 201,000 - 279,000; Full time

Benefits offered by this job

Staff meals on duty

Medical aid and provident fund

Job summary

The President Hotel in Cape Town requires a hands-on Pastry Chef de Partie or strong Demi Chef de Partie to own a pastry section within a 349-room hotel operation, including restaurants, buffets, banqueting and events. You will lead pastry production with a focus on quality, consistency and presentation, while mentoring junior pastry staff.

Ideal candidates have 2–3 years of pastry experience, relevant qualifications, strong HACCP knowledge and a passion for modern pastry trends in a high-volume

Qualifications

• Culinary or Pastry qualification or recognised professional chef training.
• 2–3 years’ recent pastry kitchen experience.
• Solid CDP Pastry or strong Demi CDP Pastry level experience.
• Experience in 4- or 5-star hotel, luxury resort, high-end restaurant or high-volume pastry kitchen.
• Proficient in pastries, desserts, cakes, breads and baked goods.
• Knowledge of pastry techniques, baking methods, ingredients and production processes.
• Attention to detail with presentation, finishing and plating.
• Ability to own and manage a pastry section.
• Experience for restaurant service, buffets, banqueting, conferences and events.
• Mise en place, portion control and production planning.
• Food safety, hygiene and HACCP standards.
• Ability to work under pressure in a professional kitchen brigade.
• Guide and support Demi and Commis Chefs in pastry.
• Creative with interest in pastry trends.

Responsibilities

• Daily preparation and production of pastries, desserts, cakes, breads and baked goods.
• Prepare and present pastry items according to recipes, quality and presentation standards.
• Ensure pastry mise en place and production requirements are completed on time.
• Support pastry production for restaurants, buffets, banqueting, conferences, functions and events.
• Maintain consistency, flavour, texture and presentation across pastry items.
• Own assigned pastry section and ensure it is ready for service.
• Work closely with Sous Chefs and kitchen brigade for smooth operations.
• Support development of new desserts and pastry items.
• Guide and support junior chefs within pastry section.
• Maintain portion control, stock rotation and minimise waste.
• Maintain food safety and HACCP standards.
• Keep pastry section clean, organised and efficient.
• Support other kitchen areas during high-volume periods.
• Contribute to a positive, professional kitchen culture.
• Live values of teamwork, respect, innovation, accountability, passion and integrity.

Skills

Pastry

CDP Pastry

Demi CDP Pastry

Mise en Place

Food Safety HACCP

Presentation

High-Volume

Teamwork

Education

Culinary or Pastry Qualification

Job description

This opportunity is specifically suited to a Chef de Partie - Pastry or very strong Demi Chef de Partie – Pastry with recent, hands‑on pastry kitchen experience who can confidently take ownership of a pastry section, maintain exceptional standards and deliver consistent quality across a busy 349-room hotel operation, including restaurants, buffets, banqueting, conferences, functions and special events.

If pastry is your craft, you have a strong eye for detail and presentation, and you thrive in a professional, high-volume pastry kitchen environment, this opportunity is for you.

Minimum Requirements

• Relevant Culinary or Pastry qualification or recognised professional chef training
• Minimum 2 to 3 years’ recent, relevant pastry kitchen experience
• Solid experience at Chef de Partie - Pastry level or strong Demi Chef de Partie – Pastry level ready to progress
• Previous experience within a 4-star or 5-star hotel, luxury resort, high-end restaurant or high-volume pastry kitchen highly advantageous
• Strong practical experience in the preparation and production of pastries, desserts, cakes, breads and baked goods
• Good knowledge of pastry techniques, baking methods, ingredients and pastry production processes
• Strong attention to detail with excellent presentation, finishing and plating skills
• Ability to confidently manage and take ownership of an assigned pastry section
• Experience preparing pastry items for restaurant service, buffets, banqueting, conferences and functions advantageous
• Strong understanding of mise en place, portion control and production planning
• Sound knowledge of food safety, hygiene and HACCP standards
• Ability to maintain quality, consistency and presentation during high-volume production and service
• Strong organisational and time-management skills
• Ability to work effectively under pressure as part of a professional kitchen brigade
• Ability to guide and support Demi and Commis Chefs within the pastry section
• Creative approach with an interest in current pastry and dessert trends
• Ability to work shifts, weekends and public holidays
• Professional grooming, presentation and a disciplined approach to work
• South African citizen or holder of a valid South African work permit
• A fully updated CV with a professional, recent profile image and contactable reference details is essential

What You’ll Be Doing

• Taking responsibility for the daily preparation and production of pastries, desserts, cakes, breads and baked goods
• Preparing and presenting pastry items according to established recipes, quality and presentation standards
• Ensuring all pastry mise en place and production requirements are completed accurately and on time
• Supporting pastry production for restaurants, buffets, banqueting, conferences, functions and special events
• Maintaining exceptional consistency, flavour, texture and presentation across all pastry items
• Taking ownership of your assigned pastry section and ensuring it is fully prepared for service
• Working closely with the Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations
• Supporting the development of new desserts and pastry items as the hotel continues its journey toward luxury
• Guiding and supporting junior chefs within the pastry section
• Maintaining effective portion control, stock rotation and storage procedures while actively minimising waste
• Maintaining exceptional food safety, hygiene and HACCP standards at all times
• Keeping the pastry section clean, organised and operating efficient throughout production and service
• Supporting other areas of the kitchen when required during high-volume periods
• Contributing to a positive, professional and disciplined kitchen culture
• Living our values of Teamwork, Respect, Innovation, Accountability, Passion and Integrity

Why Join The President Hotel

• Be part of Cape Town’s Most Loved Hotel
• Work within a professional, high-volume 349-room hotel kitchen
• Take ownership of your pastry section while developing your technical and creative skills
• Gain exposure to restaurants, buffets, banqueting, conferences, functions and special events
• Develop your experience in high-volume luxury pastry production and presentation
• Work alongside passionate hospitality and culinary professionals
• Play an important role in our exciting journey toward luxury
• Enjoy a competitive market-related salary, company contributions toward medical aid and provident fund, staff meals on duty and an outstanding team culture