Lead Pastry Chef – Fine Dining Dessert Expert

Lodgistics Professional Hospitality Solutions; Cape Town; On-site; ZAR 420,000 - 560,000; Full time

Job summary

Lodgistics Professional Hospitality Solutions is seeking a Senior Pastry Chef in Cape Town to lead a bustling pastry section in a fine dining setting. The role requires hands-on leadership, creativity, and a strong focus on high-quality desserts and presentation.

You will manage pastry operations, mentor junior chefs, contribute to seasonal menus, and uphold stringent hygiene and safety standards in a high-volume kitchen.

Qualifications

• A relevant pastry or culinary qualification.
• At least 5 years' professional pastry experience.
• Experience in a high-volume kitchen in a reputable fine dining, semi-fine dining or luxury hospitality establishment.
• Strong technical pastry skills and an excellent eye for detail.
• Proven leadership abilities and the confidence to manage a busy pastry section.
• A creative, organised and quality-driven approach, with the ability to perform under pressure.

Responsibilities

• Lead the daily operations of the pastry section, ensuring smooth service and consistent quality.
• Prepare exceptional desserts, pastries, breads and baked goods.
• Maintain high standards of flavour, presentation and portion control.
• Supervise, mentor and develop junior pastry chefs.
• Assist with seasonal menu development and innovative dessert concepts.
• Manage stock levels, ordering and wastage within the pastry section.
• Maintain strict food safety, hygiene and kitchen cleanliness standards.

Skills

Pastry skills

Leadership

Attention to detail

High-volume kitchen experience

Creativity

Organised

Quality-focused

Education

Pastry or culinary qualification

Job description

Lodgistics Professional Hospitality Solutions is seeking a Senior Pastry Chef in Cape Town to lead a bustling pastry section in a fine dining setting. The role requires hands-on leadership, creativity, and a strong focus on high-quality desserts and presentation.

You will manage pastry operations, mentor junior chefs, contribute to seasonal menus, and uphold stringent hygiene and safety standards in a high-volume kitchen.