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Job Summary
Every memorable dining experience deserves a sweet ending. At The President Hotel, our kitchen brings passion, precision, teamwork and creativity together to create memorable dining experiences. As we continue our journey toward luxury, we’re looking for an experienced Chef de Partie – Pastry or a strong Demi Chef de Partie – Pastry ready to progress. You’ll 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. 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. What You’ll Be Doing Preparing pastries, desserts, cakes, breads and baked goods to established recipes and standards. Taking ownership of your pastry section and completing production and mise en place on time. Supporting restaurant, buffet, banqueting, conference and special-event service. Maintaining consistent flavour, texture, quality and presentation. Working closely with senior chefs and contributing to new desserts and pastry items. Guiding Demi and Commis Chefs within the pastry section. Managing portion control, stock rotation and storage while minimising waste. Maintaining a clean, organised section and following food safety, hygiene and HACCP procedures. Supporting the wider kitchen brigade during busy periods. Why Join The President Hotel Join Cape Town’s Most Loved Hotel and be part of our journey toward luxury. Take ownership of your pastry section while developing your technical and creative skills alongside experienced chefs in a busy hotel kitchen. We offer a competitive market-related salary, company contributions toward medical aid and provident fund, staff meals on duty and an outstanding team culture.
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