Baker - Pastry

SUMMARY:
Freshly baked bread and beautifully prepared baked goods bring warmth, flavour and care to every dining experience. The President Hotel, located in Bantry Bay, Cape Town, is seeking a skilled, hands-on Baker to join our culinary team and deliver consistently high-quality breads and baked goods across our busy 349-room hotel. As we continue our journey toward luxury, you will play an important role in supporting our breakfast, restaurant, buffet, banqueting and event operations. We are looking for someone with strong baking skills, excellent production planning abilities and a genuine passion for creating freshly baked products that reflect our commitment to quality, flavour and presentation.

POSITION INFO:
MINIMUM REQUIREMENTS

• Minimum 2 years' relevant baking experience within a hotel, professional bakery or reputable restaurant.
• Relevant Baking, Culinary or Pastry qualification is advantageous.
• Practical experience producing breads, rolls and other baked goods.
• Good understanding of dough preparation, mixing, kneading, fermentation, proofing and baking.
• Ability to follow recipes, measure ingredients accurately and maintain consistent quality.
• Experience planning production and preparing sufficient quantities for busy service periods.
• Ability to operate bakery equipment safely, including mixers, ovens and proofing equipment.
• Knowledge of food safety, hygiene, allergen management and stock rotation.
• Strong attention to detail, time management and organisational skills.
• Ability to work independently and as part of a professional kitchen team.
• Availability for early-morning shifts, weekends and public holidays.
• Updated CV with contactable references.

• Prepare and bake breads, rolls and other baked goods according to established recipes and hotel standards.
• Manage dough preparation, fermentation, proofing and baking to achieve consistent flavour, texture and appearance.
• Plan daily production with senior chefs according to occupancy, service requirements and function bookings.
• Ensure baked goods are fresh and ready on time for breakfast, restaurants, buffets, banqueting and events.
• Monitor ingredient quantities, baking temperatures and production times.
• Check finished products for quality, consistency and presentation.
• Store, label and rotate ingredients correctly while controlling portions and minimising waste.
• Keep bakery equipment and work areas clean, organised and ready for use.
• Follow food safety, hygiene and allergen-management procedures.
• Report equipment faults, ingredient shortages and production concerns promptly.
• Contribute ideas for new bakery items and support the wider kitchen team when required.