Pastry Chef

Sataya; Wes-Kaap; On-site; ZAR 350,000 - 520,000; Full time

Job summary

Satāya in Franschhoek, Western Cape, is seeking a Pastry Chef to lead daily pastry production in a farm-to-table setting. The role centers on craft, restraint and seasonal ingredients, with close collaboration to garden and farm operations.

The ideal candidate has formal pastry training and strong classical technique, capable of delivering high-quality desserts, breads and baked goods for a luxury hospitality destination.

Qualifications

• Formal culinary qualification with pastry specialization.
• Experience in quality-driven kitchens, ideally fine dining or farm-to-table.
• Strong classical pastry and baking technique with creativity.
• Comfort with farm-grown produce, raw dairy, botanicals and seasonal fruit.
• Experience with preservation, fermentation or zero-waste pastry is advantageous.
• Organised, detail-oriented, and able to manage high-volume production.
• Collaborative and values-led team player.

Responsibilities

• Take full ownership of daily pastry and baking across the property's food offering.
• Prepare desserts, breads, pastries, cakes and baked goods to recipes and property standards.
• Ensure consistency in taste, texture, portioning and presentation.
• Maintain an organised, production-ready section ahead of service.
• Follow daily production lists, cleaning schedules and end-of-day procedures.
• Handle dietary requirements and allergen management with care.

Skills

Classical pastry technique

Creativity & restraint

High-volume production experience

Team collaboration

Farm-to-table ingredients

Attention to detail

Education

Culinary qualification with pastry specialization

Job description

Nourishment | Farm-to-Table | Franschhoek, Western Cape | Full-Time

Key Details

• Location: Onsite in Franschhoek, Western Cape, South Africa
• Compensation: Market-related, commensurate with experience
• Role type: Full-Time, Shift-Based
• Notes: Would need to stay within a commutable distance fo the property

Overview

Satāya is conducting a confidential search on behalf of a distinguished regenerative farm and luxury hospitality destination in the heart of the Cape Winelands. This is not a conventional property. The culinary programme is built around the land, the seasons and a belief that nourishment is as integral to the guest experience as any other detail. The kitchen team works closely with the garden and the farm, and the standard expected is one of genuine craft, not convention.

We are seeking a Pastry Chef who understands that great pastry is not about excess or decoration. It is about restraint, seasonal produce and allowing texture and flavour to lead. From the first bread of the morning to the final dessert of the evening, every offering from this section should feel considered, generous and unmistakably of this place.

Key Responsibilities

1) Pastry Production & Daily Operations

• Take full ownership of all daily pastry and baking requirements across the property's food offering.
• Prepare and produce desserts, breads, pastries, cakes, biscuits and baked goods to established recipes and property standards.
• Ensure consistency in taste, texture, portioning and presentation across all production.
• Maintain an organised, well-prepared section ahead of each service period.
• Follow daily production lists, cleaning schedules and end-of-day procedures.

2) Standards & Presentation

• Ensure all pastry and dessert items meet the required standard for flavour, freshness and presentation before service.
• Maintain refined, natural and artisanal presentation consistent with the property's food philosophy.
• Taste throughout production rather than relying solely on recipes.
• Communicate immediately when a product or ingredient does not meet standard, rather than serving an inferior substitute.

3) Dietary Awareness & Allergen Management

• Confidently accommodate guest dietary requirements, allergies and preferences.
• Prepare thoughtful, equally presented alternatives for guests with gluten-free, dairy-free, vegan or reduced-sugar needs.
• Maintain strict allergen awareness and prevent cross-contamination through correct preparation, storage and communication.

Ideal Candidate Profile

• Formal culinary qualification with a pastry specialisation.
• Demonstrated experience in a quality-driven kitchen, preferably within fine dining, boutique hospitality or a farm-to-table setting.
• Strong classical pastry and baking technique, combined with creativity and restraint.
• A genuine appreciation for natural, seasonal ingredients and minimal-intervention pastry.
• Comfortable working with farm-grown produce, raw dairy, botanicals and seasonal fruit.
• Experience with preservation, fermentation or zero-waste pastry is advantageous.
• Organised, consistent and attentive to detail across high-volume production.
• A collaborative character suited to a close-knit, values-led culinary team.

Why Our Client

• A property with a clear culinary identity, rooted in farm-to-table philosophy.
• A kitchen that values craft and restraint over volume or excess.
• Access to exceptional produce
• A close-knit team operating in an environment that takes its standards, and its people, seriously.
• A setting that offers the rigour of professional kitchen work alongside genuine connection to the land.

Confidential Search Note

This represents a confidential search conducted on behalf of our client. Further details, including the identity of the property, will be shared with shortlisted candidates only. If you have not received a response within two weeks of applying, please consider your application unsuccessful at this stage.