Senior Pastry Chef de Partie - Creative Desserts Lead

HotelJobs; Stellenbosch; On-site; ZAR 180,000 - 240,000; Full time

Job summary

HotelJobs near Stellenbosch seeks a Senior Pastry Chef de Partie to craft pastries and desserts while maintaining high standards of creativity, presentation and hygiene.

You will supervise and train Demi Chefs de Partie and Commis Chefs, manage mise en place, and contribute to recipe development in a luxury hotel and wine estate setting.

Evenings, weekends and public holidays may be required; a passion for pastry and hospitality is essential.

Qualifications

• Grade 12 Chef Certificate or Diploma, preferably specialising in pastry.
• Preferably 2–3 years’ experience as a Pastry Chef de Partie.
• A passion for pastry and hospitality.
• Excellent attention to detail and presentation.
• Strong planning, organisational and problem-solving skills.
• Good communication, leadership and teamwork skills.
• A professional, reliable and guest-focused approach.
• Willingness to work evenings, weekends and public holidays.

Responsibilities

• Prepare and present pastries and desserts according to the Chef’s recipes and specifications.
• Ensure fresh mise en place is ready before service.
• Maintain consistent decoration, portioning, garnishing and presentation.
• Assist with developing recipes, dishes and presentation techniques.
• Supervise and train Demi Chefs de Partie and Commis Chefs.
• Manage ingredient orders, deliveries and stock levels.
• Monitor food quality, waste, portion sizes and costs.
• Maintain an organised kitchen and comply with HACCP, hygiene and safety standards.

Skills

Pastry expertise

Leadership

Attention to detail

Teamwork

Education

Pastry Certificate/Diploma

Job description

HotelJobs near Stellenbosch seeks a Senior Pastry Chef de Partie to craft pastries and desserts while maintaining high standards of creativity, presentation and hygiene.

You will supervise and train Demi Chefs de Partie and Commis Chefs, manage mise en place, and contribute to recipe development in a luxury hotel and wine estate setting.

Evenings, weekends and public holidays may be required; a passion for pastry and hospitality is essential.