Pastry Chef De Partie

Recruiter:

Bright Search Recruitment (Pty) Ltd

Job Ref:

JHB004315/Jade

Date posted:

Friday, November 13, 2026

Location:

Sabi Sands, South Africa

SUMMARY:
A luxury lodge/hotel is seeking an experienced and passionate Pastry Chef de Partie to join its culinary team. The successful candidate will be responsible for preparing, producing and presenting high-quality pastries, desserts, baked goods and sweet creations while maintaining exceptional standards of quality, consistency and presentation.
Key Responsibilities

Prepare and produce a variety of pastries, desserts, cakes, breads and baked goods.
Manage the pastry section and ensure smooth daily kitchen operations.
Ensure all desserts and pastry items meet the establishment's quality and presentation standards.
Follow recipes, portion controls and plating specifications.
Maintain high standards of food hygiene, cleanliness and food safety.
Monitor stock levels, manage ingredients and minimise wastage.
Ensure all pastry equipment and workstations are properly maintained.
Assist with menu planning and the development of new dessert creations.
Work closely with the Head Chef and kitchen team to ensure efficient service.
Supervise and guide junior kitchen staff when required.

POSITION INFO:
Qualifications

Formal culinary qualification or professional pastry training would be advantageous.
Food safety and hygiene training would be beneficial.

Experience & Requirements

Minimum 2–3 years' experience in a pastry kitchen, preferably within a luxury hotel, lodge or fine-dining establishment.
Strong knowledge of pastry techniques, baking methods and dessert preparation.
Experience preparing a variety of pastries, cakes, breads, tarts and plated desserts.
Ability to work independently and manage the pastry section.
Excellent attention to detail and presentation.
Good organisational and time-management skills.
Ability to work under pressure in a fast-paced kitchen environment.
Strong teamwork and communication skills.
Passion for pastry, creativity and maintaining high culinary standards.

Key Competencies

Creativity and innovation.
Attention to detail.
Leadership and teamwork.
Time management.
Consistency and quality control.
Professionalism and a strong work ethic.

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