Pastry Chef De Partie

HotelJobs; Cape Town; On-site; ZAR 201,000 - 290,000; Full time

Benefits offered by this job

Staff meals on duty

Medical aid contributions

Provident fund

Job summary

The President Hotel is seeking an experienced Pastry Chef de Partie to lead daily pastry production for a 349-room luxury operation. You will own your pastry section, ensuring desserts, pastries, cakes and breads meet exacting quality and presentation standards.

Join a high-volume professional kitchen and collaborate with Sous Chefs to develop new desserts and maintain HACCP compliance. Candidates should have solid pastry experience in 4- or 5-star settings and strong plating skills.

Qualifications

• Relevant culinary or pastry qualification or recognised professional chef training.
• Minimum 2–3 years’ recent pastry kitchen experience.
• Solid experience at Pastry Chef de Partie 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.
• 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.

Responsibilities

• 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 and functions.
• 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 minimising waste.
• Maintaining exceptional food safety, hygiene and HACCP standards at all times.
• Keeping the pastry section clean, organised and operating efficiently 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.

Skills

Pastry production

HACCP & food safety

Mise en place

High-volume production

Team leadership to juniors

Plating & presentation

Time management

Quality control

Education

Culinary or Pastry qualification

Job description

Hospitality Hire has partnered with The President Hotel in the search for an experienced Pastry Chef de Partie to join their professional kitchen brigade. Because every memorable dining experience deserves a sweet ending. At The President Hotel ; our kitchen is where passion, precision, teamwork and creativity come together to create memorable dining experiences. As we continue our journey toward luxury ; we’re looking for an experienced and passionate Pastry Chef de Partie to join our professional pastry kitchen and wider kitchen brigade. This opportunity is specifically suited to a Pastry Chef de Partie or 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 Pastry Chef de Partie 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 efficiently 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