Senior Pastry Chef

MORE Collection; Cape Town; On-site; ZAR 420,000 - 640,000; Full time

Job summary

MORE Collection in Cape Town seeks a Senior Pastry Chef to lead the pastry section, ensuring the consistent preparation and presentation of desserts, pastries, breads and baked goods in line with our standards. You will support the Sous Chef, supervise the pastry team and uphold food safety and hygiene.

You will guide menu development, train junior chefs, manage stock with FIFO, and maintain high standards of quality and presentation across all pastry items in a fast-paced luxury hospitality

Qualifications

• 5+ years of pastry experience in a professional kitchen.
• Experience in high-volume, luxury hospitality establishments.
• Strong knowledge of pastry production, baking techniques and dessert presentation.
• Excellent organisational skills and time management.
• Ability to lead a team and work under pressure.

Responsibilities

• Lead and oversee the pastry section operations.
• Supervise, support and develop junior pastry chefs and kitchen staff; allocate tasks and monitor performance.
• Ensure all pastry products meet quality and presentation standards and adhere to approved recipes.
• Assist with stock ordering, inventory management and FIFO rotation.
• Maintain hygiene, food safety and clean, organized pastry kitchen.

Skills

Leadership

Time management

Pastry production

Dessert presentation

Under pressure

Education

Relevant culinary or pastry qualification

Job description

ROLE PURPOSE

The Senior Pastry Chef is responsible for leading and managing the pastry section, ensuring the consistent preparation and presentation of high-quality desserts, pastries, breads and baked goods. The role supports the Sous Chef by supervising the pastry team, maintaining quality standards, assisting with menu development, and ensuring compliance with food safety and hygiene requirements.

KEY FOCUS AREAS

Pastry Operations

• Lead and oversee the daily operations of the pastry section.
• Prepare and present desserts, pastries, breads and baked goods in accordance with company recipes and presentation standards.
• Ensure the pastry section is fully prepared before each service.
• Maintain consistency, quality and creativity across all pastry items.
• Ensure all products meet the restaurant's quality and presentation standards.

Team Leadership

• Supervise, support and develop junior pastry chefs and kitchen staff.
• Allocate daily tasks and monitor performance during service.
• Provide coaching and on-the-job training.
• Promote teamwork and maintain a positive working environment.

Food Quality & Presentation

• Ensure all pastry products are prepared using approved recipes and techniques.
• Monitor portion control and product consistency.
• Maintain high standards of presentation and attention to detail.
• Assist with seasonal menu development and new dessert concepts where required.

Stock Control

• Assist with stock ordering and inventory management for the pastry section.
• Monitor stock levels and communicate requirements to the Sous Chef.
• Ensure stock is rotated using FIFO principles.
• Minimise wastage and ensure efficient use of ingredients.

Hygiene & Food Safety

• Ensure compliance with all food safety, hygiene and health and safety standards.
• Maintain a clean, organised and safe pastry kitchen.
• Ensure all equipment is cleaned and maintained correctly.
• Report maintenance concerns where necessary.

General

• Support other kitchen sections where operationally required.
• Carry out any other reasonable duties as requested by management.

Requirements, Qualifications & Skills

• Relevant culinary or pastry qualification.
• Minimum of 5 years' relevant pastry experience in a professional kitchen.
• Experience working in a high-volume kitchen.
• Experience in a reputable fine dining, semi-fine dining, or luxury hospitality establishment.
• Strong knowledge of pastry production, baking techniques and dessert presentation.
• Excellent organisational and time management skills.
• Ability to lead a team and work effectively under pressure.

MAXIMISING YOUR IMPACT

• Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
• Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
• Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
• Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
• Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
• Proactively support colleagues and step in where help is needed to contribute to collective success.
• Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
• Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.