Pastry Sous Chef

Recruiter:

Hospitality Hire

Job Ref:

CPT000233/AW

Date posted:

Friday, May 15, 2026

Location:

Cape Town, South Africa

SUMMARY:
Hospitality Hire is recruiting for a leading hotel in Cape Town, known for its exceptional dining experiences and warm hospitality.
We are seeking a creative and experienced Hotel Pastry Sous Chef to lead the pastry kitchen and bring innovation, consistency, and excellence to a diverse dessert and bakery offering.
This role is ideal for a chef who combines artistry with structure, thrives in a high-volume environment, and takes pride in delivering visually stunning and delicious creations.

POSITION INFO:
MINIMUM REQUIREMENTS

Culinary or Pastry qualification from a recognised institution
- Minimum 4 years’ experience in a senior pastry role within a hotel, resort, or high-volume environment
- Proven experience managing a pastry kitchen and team
- Strong knowledge of dessert creation, baking techniques, and presentation standards
- Experience within a 4 or 5-star hotel environment preferred
- Solid understanding of food cost control, stock management, and kitchen operations
- Knowledge of food safety, hygiene, and health regulations
- South African ID or valid work permit

KEY RESPONSIBILITIES
Pastry Kitchen Leadership & Operations
- Lead and manage the daily operations of the pastry kitchen
- Ensure smooth production flow across all dessert and bakery items
- Maintain high standards of cleanliness, organisation, and hygiene
Menu Development & Quality Control
- Design and develop innovative dessert menus, pastries, and baked goods aligned with the hotel’s brand
- Ensure consistency in quality, taste, and presentation across all pastry offerings
- Stay current with trends and continuously evolve the pastry offering
Cost Control & Stock Management
- Manage food costs, stock control, and supplier relationships
- Ensure efficient use of ingredients and minimise wastage
Team Leadership & Development
- Train, mentor, and develop the pastry team
- Foster a positive, high-performance kitchen culture
Collaboration & Service Delivery
- Work closely with the Head Chef and F&B team to enhance overall dining experiences
- Support functions, events, and banqueting with high-quality pastry production

KEY SKILLS

Strong creativity and artistic presentation
- Leadership and team development
- Attention to detail and consistency
- Good organisational and time management skills
- Ability to work under pressure in a fast-paced kitchen environment
- Passion for pastry and continuous innovation

If you are passionate about pastry, driven by creativity, and ready to lead a team in delivering exceptional culinary experiences, we would love to hear from you.

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