Commis Pastry

SUMMARY:
Every beautifully prepared dessert begins with careful preparation, attention to detail and a passion for pastry. The President Hotel, located in Bantry Bay, Cape Town, is seeking a passionate and dedicated Commis Chef - Pastry to join our culinary team and assist in preparing high-quality desserts, pastries, cakes and baked goods across our busy 349-room hotel. As we continue our journey toward luxury, you will have the opportunity to develop your skills alongside experienced chefs while supporting our restaurant, buffet, banqueting, conference and special event operations. We are looking for someone who enjoys working with precision, takes pride in presentation and is eager to learn, develop and grow within a professional pastry kitchen.

POSITION INFO:
MINIMUM REQUIREMENTS

• Matric Certificate (Grade 12).
• Recognised Culinary or Pastry qualification is essential.
• Minimum 2 years' relevant experience within a professional pastry kitchen.
• Previous experience within a hotel, restaurant or high-volume pastry operation is preferred.
• Experience within a busy 4-star or 5-star hotel is advantageous.
• Basic knowledge of pastry preparation, baking techniques, ingredients and kitchen equipment.
• Practical experience assisting with desserts, pastries, cakes and baked goods.
• Ability to follow recipes, measure ingredients accurately and maintain portion and presentation standards.
• Understanding of food safety, hygiene, HACCP and allergen management.
• Strong attention to detail, organisation and willingness to learn.
• Ability to work efficiently, follow instructions and support the pastry team during busy periods.
• Availability to work shifts, early mornings, weekends and public holidays.
• Professional grooming and a disciplined approach to work.
• Updated CV with contactable references.

• Assist senior pastry chefs with preparing desserts, pastries, cakes and baked goods.
• Prepare ingredients and mise en place according to daily production requirements.
• Follow recipes, measurements, portion controls and presentation standards accurately.
• Assist with baking, assembling, decorating and plating pastry items under supervision.
• Support pastry production for restaurants, buffets, banqueting, conferences and special events.
• Maintain consistent quality, freshness and presentation.
• Store, label and rotate ingredients correctly while minimising waste.
• Keep workstations, utensils and pastry equipment clean and organised.
• Follow food safety, hygiene, HACCP and allergen-management procedures.
• Report ingredient shortages, equipment faults and quality concerns to senior chefs.
• Develop your pastry skills through training and practical experience.
• Support the wider kitchen team when required.