Pastry Chef de Partie — Luxury, High-Volume Hotel

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

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.