Chef De Partie - Pastry

SUMMARY:
Support kitchen operations, prepare quality dishes, uphold standards, and enhance guest experience

POSITION INFO:

t The President Hotel, our transformation toward elevated luxury relies on exceptional culinary craftsmanship, disciplined kitchen leadership, and a commitment to delivering beautifully memorable dining experiences. We are seeking an experienced Chef de Partie - Pastry to take ownership of the pastry section and contribute to our vision of world-class gastronomy.

If you are a hospitality professional who thrives in a structured, fast-paced kitchen and brings creativity, precision, and passion to every plate, we would love to meet you. This is an excellent opportunity for an accomplished pastry chef ready to grow within one of Cape Town's most iconic properties.

About the Role

As a Chef de Partie - Pastry, you will oversee the daily operation of the pastry section, ensuring consistency, quality, and excellence across all pastry and dessert offerings. You will lead junior team members, support menu development, uphold impeccable presentation standards, and contribute to smooth service across multiple outlets.

This role requires strong pastry leadership, exceptional technical skill, and the ability to maintain elevated standards within a high-volume luxury environment.

Key Responsibilities

• Pastry Production Leadership: Execute and oversee the preparation of high-quality desserts, pastries, and baked goods with consistency, precision, and refined presentation.

• Section Management: Take full responsibility for the pastry section, ensuring readiness for service and an efficient daily workflow.

• Recipe & Standards Compliance: Ensure strict adherence to hotel recipe standards, portion control, and quality expectations.

• Training & Development: Guide, train, and mentor junior chefs and kitchen assistants.

• Creativity & Menu Innovation: Contribute ideas for new desserts, seasonal specials, and enhancements aligned with luxury dining standards.

• Stock, Orders & Cost Control: Manage stock rotation, daily checks, ordering, and waste control.

• Health, Safety & Hygiene: Enforce strict food safety, hygiene, and HACCP standards at all times.

• Collaboration: Work closely with the Executive Pastry Chef, Executive Chef, and broader kitchen brigades to ensure seamless service.

Qualifications & Experience

• Grade 12

• Culinary diploma or equivalent professional qualification

• Minimum 3 years' pastry experience, including 1-2 years at Chef de Partie level (hotel experience essential)

• Strong technical competency in advanced pastry, plated desserts, chocolate work, garnishes, and baking

• Proven ability to lead a section confidently and maintain high production standards

• Knowledge of stock management, ordering, and cost control

• Excellent organisational and communication skills

• Passion for innovation, creativity, and delivering exceptional guest experiences

What We Offer

• Competitive salary aligned with hospitality industry market rates

• Medical aid and pension fund contributions

• Staff meals on duty