Cruise Pastry Sous Chef — Lead Creative Desserts

Crew Life at Sea Ltd.; Cape Town; On-site; ZAR 360,000 - 540,000; Full time

Job summary

Crew Life at Sea Ltd. in Cape Town is seeking an experienced Pastry Sous Chef to lead a high-volume cruise ship pastry program. You will develop menus, manage inventory, train a team, and ensure top pastry standards for guests.

Requirements include a culinary degree or equivalent, at least 3 years in a 4/5‑star dining setting, strong leadership, time management, and advanced pastry techniques. Flexibility for evenings, weekends and holidays is essential.

Qualifications

• Minimum of 3 years as a Pastry Sous Chef in high-volume luxury dining.
• Culinary degree or equivalent experience required.
• Strong leadership and team management skills.
• Excellent time management and organizational abilities.
• Creative pastry mindset with knowledge of techniques and flavors.
• Ability to work in fast-paced cruise ship environment.
• Excellent communication and interpersonal skills.
• Knowledge of food safety and sanitation standards.
• Ability to work flexible hours including evenings and holidays.
• Must pass pre-employment background check and drug test.

Responsibilities

• Develop and execute pastry menus for guests.
• Manage inventory and supplies to ensure freshness.
• Train and supervise a pastry team to maintain high standards.
• Maintain a clean, sanitary pastry kitchen according to standards.
• Create visually appealing desserts, pastries and baked goods.
• Collaborate with culinary team for seamless guest dining experience.
• Stay current with industry trends and introduce new ideas.
• Assist with ordering and receiving ingredients and supplies.
• Adhere to all company policies and procedures.

Skills

Leadership

Time management

Creativity

Menu development

Team supervision

Communication

Attention to detail

Education

Culinary degree

Job description

Crew Life at Sea Ltd. in Cape Town is seeking an experienced Pastry Sous Chef to lead a high-volume cruise ship pastry program. You will develop menus, manage inventory, train a team, and ensure top pastry standards for guests.

Requirements include a culinary degree or equivalent, at least 3 years in a 4/5‑star dining setting, strong leadership, time management, and advanced pastry techniques. Flexibility for evenings, weekends and holidays is essential.