Pastry Chef de Partie

Hospitality Hire; Wes-Kaap; On-site; ZAR 180,000 - 240,000; Full time

Benefits offered by this job

Staff meals on duty

Medical aid contributions

Provident fund

Job summary

The President Hotel in Cape Town is seeking an experienced Pastry Chef de Partie to lead daily pastry production in a high-volume luxury kitchen. You will prepare pastries, desserts, cakes, breads and baked goods to established recipes and presentation standards.

The ideal candidate holds a culinary or pastry qualification with 2–3 years of pastry experience, and is capable of guiding Demi and Commis Chefs while maintaining top-level food safety and hygiene across all pastry items.

Qualifications

• Relevant culinary or pastry qualification or recognised professional chef training
• 2–3 years’ pastry kitchen experience
• Pastry Chef de Partie level or Demi Chef de Partie – Pastry ready to progress
• Experience in 4- or 5-star hotels, luxury resorts, high-end restaurants, or high-volume pastry kitchens preferred
• Strong pastry production skills for pastries, desserts, cakes, breads and baked goods
• Solid pastry techniques, baking methods, ingredients and production processes
• Excellent presentation, finishing and plating skills
• Ability to manage and own a pastry section
• Experience preparing pastry items for restaurant service, buffets, banqueting and events
• Strong mise en place, portion control and production planning
• Good knowledge of food safety, hygiene and HACCP
• Maintain quality, consistency and presentation during high-volume production
• Strong organisational and time-management skills
• Ability to work under pressure as part of a professional kitchen brigade
• Mentor Demi and Commis Chefs within pastry section
• Creative with current pastry and dessert trends
• Willingness to work shifts, weekends and holidays
• South African citizen or valid work permit
• CV with professional profile image and references

Responsibilities

• Taking responsibility for daily pastry preparation and production of pastries, desserts, cakes, breads and baked goods
• Preparing and presenting pastry items according to established recipes and standards
• Ensuring mise en place and production requirements are completed on time
• Supporting pastry production for restaurants, buffets, banqueting, conferences and events
• Maintaining consistency, flavour, texture and presentation across pastry items
• Owning your assigned pastry section and readiness for service
• Working with Sous Chefs and kitchen brigade for smooth operations
• Developing new desserts and pastries as the hotel pursues luxury
• Guiding and supporting junior pastry staff
• Managing portion control, stock rotation and storage to minimise waste
• Maintaining food safety, hygiene and HACCP standards
• Keeping pastry area clean, organised and efficient during production and service
• Supporting other kitchen areas during peaks
• Contributing to a positive, professional kitchen culture
• Living values of teamwork, respect, innovation, accountability, passion and integrity

Skills

Pastry production

Mise en place

Food safety HACCP

Plating & presentation

Team guidance

High-volume kitchen work

Education

Culinary or Pastry qualification

Job description

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