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Job Summary
We’re looking for an experienced Chef de Partie – Pastry with strong technical skills and a proven track record in 4–5 star hotel pastry kitchens. This role forms part of a high-performance culinary team where quality, consistency, and creativity are essential. What You’ll Bring Minimum 3 years’ pastry experience in a hotel, luxury restaurant, or high-end patisserie Strong skills across: ✔ Plated desserts ✔ Cakes, Tarts and Pastry ✔ Choux, garnishes, chocolate work Culinary qualification + Matric (essential) Ability to handle high-volume production while maintaining exceptional quality A commitment to consistency, cleanliness, teamwork, and professional conduct Strong organisational skills and the ability to work under pressure Your Role You’ll support the Pastry Sous Chef in daily production, service preparation, menu execution, and maintaining the highest standards of presentation and flavour. You’ll be responsible for your section, its mise-en-place, stock and quality control, and contributing to new pastry concepts. Who This Role Suits A focused, disciplined pastry professional who takes pride in technique and delivers consistent, beautifully-executed pastry. Someone who thrives in a structured, standards-driven culinary environment.
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