Pastry Chef de Partie

SUMMARY:
Every memorable dining experience deserves a sweet ending.
At The President Hotel in Bantry Bay, Cape Town, our kitchen brings passion, precision, teamwork and creativity together to create memorable dining experiences. As we continue our journey toward luxury, we are looking for an experienced Chef de Partie - Pastry or a strong Demi Chef de Partie - Pastry ready to progress. You will need recent, hands-on pastry experience and the confidence to take ownership of your section within our busy 349-room hotel, producing consistent quality for restaurants, buffets, banqueting, conferences and special events.

POSITION INFO:
MINIMUM REQUIREMENTS

• Relevant Culinary or Pastry qualification, or recognised professional chef training.
• Minimum 2-3 years' recent, relevant pastry kitchen experience.
• Experience at Chef de Partie - Pastry level, or strong Demi Chef de Partie - Pastry level ready to progress.
• Experience within a 4-star or 5-star hotel, luxury resort, high-end restaurant or high-volume pastry kitchen is highly advantageous.
• Strong practical skills in producing pastries, desserts, cakes, breads and baked goods.
• Good knowledge of pastry techniques, baking methods and production processes.
• Excellent presentation, finishing and plating skills.
• Ability to manage a pastry section, including mise en place, portion control and production planning.
• Experience catering for buffets, banqueting, conferences and functions is advantageous.
• Sound knowledge of food safety, hygiene and HACCP standards.
• Ability to maintain quality and consistency under pressure, organise production and guide junior chefs.
• Creative approach and an interest in pastry and dessert trends.
• Availability to work shifts, weekends and public holidays.
• Professional grooming and a disciplined approach to work.
• South African citizenship or a valid South African work permit.
• Updated CV with a recent professional profile image and contactable references.

• Prepare pastries, desserts, cakes, breads and baked goods to established recipes and standards.
• Take ownership of your pastry section and complete production and mise en place on time.
• Support restaurant, buffet, banqueting, conference and special-event service.
• Maintain consistent flavour, texture, quality and presentation.
• Work closely with senior chefs and contribute to new desserts and pastry items.
• Guide Demi and Commis Chefs within the pastry section.
• Manage portion control, stock rotation and storage while minimising waste.
• Maintain a clean, organised section and follow food safety, hygiene and HACCP procedures.
• Support the wider kitchen brigade during busy periods.