Pastry Chef

Phoenix Recruitment; Franschhoek; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Phoenix Recruitment is seeking an experienced Pastry Cook to lead daily pastry and baking production within a busy kitchen in Franschhoek. You will prepare desserts, breads and pastries to established standards and ensure timely availability for all meals.

You will maintain high standards of taste, texture and presentation, while collaborating with the wider Nourishment team and adapting to dietary requirements and busy service periods.

Qualifications

• Grade 12 completed.
• Formal culinary qualifications required.
• 3+ years experience in a similar pastry/kitchen role.
• Ability to deliver top-notch service.
• Positive attitude and ability to work under pressure with all culinary staff.
• Able to stand for long periods and lift trays of food when necessary.

Responsibilities

• Take responsibility for the preparation and execution of daily pastry and baking requirements across the food offering.
• Prepare and produce desserts, breads, pastries, cakes, biscuits and other pastry items according to recipes and standards.
• Maintain consistency in taste, texture, portioning and presentation across pastry production.
• Ensure items are prepared and available at appropriate times for breakfast, lunch, afternoon offerings and dinner.
• Maintain an organised pastry section and keep equipment, ingredients and prep areas ready for service.
• Follow daily production lists, cleaning schedules and end-of-day procedures.

Skills

Culinary skills

Attention to detail

Team collaboration

Pressure handling

Education

Grade 12

Formal culinary qualifications

Job description

Duties

Pastry, Baking & Daily Production

• Take responsibility for the preparation and execution of the daily pastry and baking requirements across the food offering.
• Prepare and produce desserts, breads, pastries, cakes, biscuits, baked goods and other pastry elements according to established recipes and standards.
• Maintain consistency in taste, texture, portioning and presentation across all pastry production.
• Ensure pastry items are prepared and available at the appropriate time for breakfast, lunch, afternoon offerings, dinner and other guest experiences.
• Maintain an organised pastry section and ensure that equipment, ingredients and preparation areas are ready for service each day.
• Follow daily production lists, cleaning schedules, opening procedures and end-of-day procedures.

Pastry Standards & Presentation

• Ensure all pastry and dessert items meet standards for flavour, texture, freshness and presentation before being served.
• Maintain refined, natural and artisanal presentation consistent with the wider food philosophy.
• Pay close attention to finishing, garnishing, temperature and final presentation during service.
• Taste products regularly throughout preparation and production rather than relying solely on recipes.
• Communicate immediately when a product or ingredient does not meet the required standard rather than serving an inferior substitute.

Dietary Requirements & Alternative Pastry

• Understand and confidently accommodate guest dietary requirements, allergies and preferences.
• Prepare thoughtful alternatives for guests requiring gluten-free, dairy-free, vegan, reduced-sugar or other dietary adaptations where required.
• Ensure alternative offerings receive the same level of care, creativity and presentation as the standard menu.
• Maintain strict awareness of allergens and prevent cross-contamination through appropriate preparation, storage and communication.

Kitchen Hygiene & Safety

• Maintain exemplary health, safety and hygiene standards across the pastry section and wider kitchen.
• Work in accordance with food safety procedures and applicable HACCP principles.
• Follow all cleaning schedules, opening sheets and end-of-day procedures.

Team Collaboration

• Work as part of the wider Nourishment team rather than operating the pastry section in isolation.
• Support other sections of the kitchen when operationally required.
• Communicate production requirements, shortages and service information clearly with colleagues.
• Share pastry knowledge and techniques with junior members of the culinary team.
• Receive feedback openly and contribute constructively to menu and service discussions.
• Help maintain a calm, organised and respectful kitchen environment, particularly during busy services.
• Take ownership of the pastry section while recognising the collective responsibility of the kitchen for the overall guest experience.

Requirements

• Grade 12
• Formal Culinary qualifications
• At least 3+ years experience in a similar position
• Ability to provide top notch *5 service
• A positive attitude and ability work well under pressure with all culinary staff.
• Does high-quality work while unsupervised.
• Able to work in a standing position for long periods of time.
• Able to safely lift and easily manoeuvre trays of food when necessary.
• Willing to follow instructions and ask questions for clarification if needed.