Pastry Sous Chef

Lord Charles Hotel - Tribute Portfolio; Cape Town; On-site; ZAR 300,000 - 420,000; Full time

Job summary

Lord Charles Hotel - Tribute Portfolio in Somerset West seeks a talented Pastry Sous Chef to support the Executive Chef in crafting and presenting high-quality pastries, desserts, breads and confections for a luxury 4- or 5-star experience.

You will lead a pastry team, drive seasonal menu development, manage inventory and waste with strict FIFO, ensure HACCP-compliant safety standards, and deliver flawless presentation for both events and daily service.

Qualifications

• Proven pastry skills in dessert plating and chocolate work.
• Experience supervising kitchen staff and delivering training.
• Strong communication; familiarity with inventory or recipe systems is advantageous.
• Anticipates HACCP, health codes, and sanitation standards.
• Flexibility for split shifts, weekends, evenings and holidays.
• Luxury hotel or fine-dining background preferred.

Responsibilities

• Support daily pastry operations and ensure high-quality execution.
• Prepare, bake, and present premium desserts, breads, tarts, and confections.
• Lead, mentor, and schedule pastry team members.
• Collaborate on seasonal pastry menus and event desserts.
• Manage inventory, waste, and FIFO controls to optimize costs.
• Uphold food safety, hygiene, and HACCP compliance.

Skills

Technical pastry

Team leadership

Menu development

Education

Grade 12 certificate

Pastry/Culinary qualification

Job description

We are seeking a talented, driven, and creative Pastry Sous Chef to join our culinary team. Based in Somerset West, this role plays a pivotal part in supporting the Executive Chef to oversee the preparation, execution, and presentation of high-quality pastries, desserts, and baked goods. The ideal candidate will bring a blend of artistic pastry flair, kitchen operations management, and structured supervisory experience to consistently deliver exceptional 4- or 5-star hospitality standards.

Key Responsibilities:

• Kitchen Operations & Execution: Support daily kitchen operations, ensuring all pastry workstations run efficiently, and culinary standards are met consistently.
• Pastry Preparation & Presentation: Prepare, bake, and present a premium variety of desserts, breads, cakes, tarts, confections, chocolate work, to a flawless standard.
• Team Leadership & Mentorship: Supervise, guide, and mentor junior pastry kitchen staff and trainees. Deliver routine on-the-job training, monitor technique, and manage kitchen morale.
• Menu Development & Innovation: Collaborate closely with the Executive Chef to engineer seasonal pastry menus, specialized function options, and dynamic custom desserts for unique events.
• Inventory & Cost Optimization: Manage stock controls, minimize kitchen waste, maintain par stock levels, and enforce a strict First-In, First-Out (FIFO) ingredient rotation approach.
• Safety, Hygiene & Compliance: Ensure absolute compliance with food hygiene, occupational health and safety regulations, and HACCP benchmarks aligned with South African statutory acts

Core Competencies:

• Technical Pastry: Demonstrated proficiency in fine dining dessert plating, intricate modern/classic baking mechanics, and advanced artisanal chocolate crafting
• Operational Agility: Highly organized and flexible with a strong multitasking record; comfortable coordinating sudden banqueting or event menu shifts
• Professionalism & Leadership: Maintains positive, authoritative cross-functional working dynamics across the broader kitchen floor while remaining deeply customer-centric

Qualifications & Experience

• Education: Grade 12 certificate (or equivalent) paired with a formal Pastry or Culinary 10qualification from an accredited academy (e.g., Capsicum Culinary Studio, Prue Leith, CTIA, or identical).
• Industry Experience: A minimum of 3 to 5 years of stable pastry experience inside a premium hotel environment, high-density patisserie, or fine-dining restaurant matrix.
• Leadership Track Record: At least 1 to 2 years explicitly served within a culinary supervisory, senior line-chef, or shift-leadership role.
• Compliance Literacy: Comprehensive foundational knowledge of national health codes, food handling mechanics, storage temperatures, and sanitation laws.
• System & Communication Skills: Strong verbal and written communication fluency. Computer literacy involving digital inventory track ware or recipe scaling platforms is highly advantageous.
• Logistics & Availability: Valid driver's license and own reliable personal transit is highly valued. Must hold entirely sober workplace habits and maintain flexibility to work split shifts, weekends, evenings, and public holidays.