Pastry Chef de Partie - Luxury Hotel, Lead Your Section

President Hotel; Cape Town; On-site; ZAR 180,000 - 300,000; Full time

Benefits offered by this job

Competitive salary

Team-oriented culture

Job summary

The President Hotel in Bantry Bay, Cape Town invites applications for an experienced Chef de Partie - Pastry or a strong Demi Chef de Partie - Pastry ready to progress. You will own a pastry section in a busy 349-room hotel, delivering high-quality pastries for restaurants, buffets, banqueting and events.

Ideal candidates have 2–3 years of pastry experience, a culinary or pastry qualification, and a passion for presentation, safety, and innovation in a luxury hotel kitchen.

Qualifications

• Relevant pastry training or professional chef training.
• Minimum 2-3 years' recent pastry kitchen experience.
• Experience at Chef de Partie - Pastry or Demi level ready to progress.
• Experience in luxury hotels or high-volume pastry kitchens is advantageous.
• Strong skills in pastries, desserts, breads and finished plating.

Responsibilities

• Prepare pastries, desserts, cakes, breads and baked goods to recipes and standards.
• Own and manage the pastry section, including mise en place and production planning.
• Support restaurant, buffet, banqueting and events service.
• Maintain consistent flavour, texture, quality and presentation.
• Collaborate with senior chefs on new desserts and pastry items.
• Guide junior pastry staff and manage portions, stock and waste.

Skills

Pastry skills

Teamwork

Attention to detail

Plating

Food safety

HACCP knowledge

Education

Culinary or Pastry qualification

Tools

Pastry kitchen equipment

Job description

The President Hotel in Bantry Bay, Cape Town invites applications for an experienced Chef de Partie - Pastry or a strong Demi Chef de Partie - Pastry ready to progress. You will own a pastry section in a busy 349-room hotel, delivering high-quality pastries for restaurants, buffets, banqueting and events.

Ideal candidates have 2–3 years of pastry experience, a culinary or pastry qualification, and a passion for presentation, safety, and innovation in a luxury hotel kitchen.