Sous Chef Pâtissier (Pastry Sous Chef)

SUMMARY:
We are seeking a creative and detail-oriented Pastry Sous Chef to support the Pastry Chef in the preparation and production of high-quality pastries, desserts, breads, and baked goods. The successful candidate will play a key role in maintaining exceptional culinary standards, ensuring consistency in presentation and taste, and assisting in the management of the pastry kitchen's daily operations.

POSITION INFO:
Employment Type: Full-Time 
Salary: R 16 000 basic salary plus benefits 
Location: Sandton, Johannesburg 
Industry: Hospitality & Tourism 

Minimum Requirements 

• Grade 12 / Matric.  

• Culinary qualification with a focus on Pastry Arts or Professional Cookery.  

• Minimum 3–5 years' experience in a pastry kitchen, including experience in a supervisory or senior pastry role.  

• Strong knowledge of pastry techniques, baking methods, and dessert presentation.  

• Experience within a hotel, restaurant, bakery, or hospitality environment.  

• Ability to work in a fast-paced, high-volume kitchen.  

• Excellent organisational and time-management skills.  

• Strong attention to detail and creativity. 

• Prepare and produce a wide range of pastries, desserts, cakes, breads, and confectionery items in accordance with hotel standards.  

• Assist in developing seasonal menus and innovative dessert offerings.  

• Ensure all products are prepared and presented to the highest quality standards.  

• Monitor portion control and consistency across all pastry items.  

• Assist with special event, conference, and banquet dessert production.  

• Support the daily management of the pastry kitchen.  

• Ensure mise en place is prepared and maintained for service requirements.  

• Monitor production schedules to meet operational demands.  

• Assist in coordinating workflow and delegating tasks within the pastry team.  

• Ensure equipment is used correctly and maintained in good working order.  

• Supervise and support pastry kitchen staff during shifts.  

• Assist with training, mentoring, and developing junior team members.  

• Promote teamwork, professionalism, and adherence to kitchen standards.  

• Step into a leadership role in the absence of the Pastry Chef.  

• Assist with stock ordering, receiving, and inventory management.  

• Monitor stock levels and minimise waste.  

• Ensure proper storage, rotation, and handling of ingredients.  

• Support cost-control initiatives and maintain food cost targets.  

• Ensure compliance with food safety, hygiene, and health and safety regulations.  

• Maintain a clean, organised, and sanitary work environment.  

• Follow all hotel and kitchen operating procedures.  

• Participate in kitchen audits and inspections as required.