Pastry Chef – Innovative Desserts, Stellenbosch/Somerset West

HotelJobs; South Africa; On-site; ZAR 180,000 - 300,000; Full time

Job summary

ProStaffSelect seeks a Pastry Chef for a premier Stellenbosch/Somerset West venue, demanding high-end desserts and leadership in a dynamic kitchen. You’ll craft premium pastries and oversee production in a prestigious setting.

The role requires 2–3 years in fine dining pastry with strong technical skills, stamina for early shifts, and a meticulous eye for detail to ensure flawless plating and consistency.

Qualifications

• Minimum 2–3 years Pastry Chef experience in a high-profile fine dining environment.
• Certificate or Diploma in Culinary Arts, Pastry & Baking.
• Advanced technical skills with in-depth knowledge of food chemistry, scaling recipes, and temperature control.
• Excellent physical stamina & ability to work early morning or late shifts, stand for long hours, and lift heavy baking supplies.
• Exceptional attention to detail, time management, and the ability to work under pressure.

Responsibilities

• Baking & Production: Prepare, bake, and finish premium desserts, pastries, chocolates, and breads.
• Menu Development: Design and test innovative, seasonal dessert menus that complement the main menu.
• Artistic Decoration: Apply advanced finishing techniques like piping, glazing, and molding for high-end presentation.
• Inventory & Budgeting: Monitor stock levels of key baking ingredients, order supplies, and minimize food waste.
• Kitchen Management: Supervise, train, and mentor junior pastry chefs & students
• Safety & Sanitation: Ensure the entire pastry station complies strictly with health, safety, and allergen regulations.

Skills

Pastry chef experience

Fine dining

Food chemistry knowledge

Recipe scaling

Piping & decoration

Time management

Physical stamina

Team leadership

Education

Certificate or Diploma in Culinary Arts, Pastry & Baking

Job description

ProStaffSelect seeks a Pastry Chef for a premier Stellenbosch/Somerset West venue, demanding high-end desserts and leadership in a dynamic kitchen. You’ll craft premium pastries and oversee production in a prestigious setting.

The role requires 2–3 years in fine dining pastry with strong technical skills, stamina for early shifts, and a meticulous eye for detail to ensure flawless plating and consistency.