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Job Summary
A well-established 4-star hotel on Cape Town’s iconic Atlantic Seaboard is looking for an experienced and technically accomplished Senior Pastry Sous Chef to take the lead in a busy, high-output pastry department. This is a senior hands-on role that requires equal parts creativity and operational discipline — you will be responsible for driving the quality and consistency of all pastry and baked goods across breakfast service, restaurant desserts, conferencing and banqueting, special events and in-room offerings. You will manage and develop a pastry team, own the section’s daily production schedule and work closely with the Executive Chef to evolve the pastry offering in line with seasonal trends and guest expectations. If you thrive in a structured kitchen environment, lead with confidence and take real pride in your craft, this is an outstanding opportunity to make your mark in one of the Mother City’s most sought-after hospitality destinations. WHAT YOU BRING • Formal culinary qualification with a pastry or patisserie specialisation • Minimum 4 to 6 years’ experience in a pastry role within a 4 or 5-star hotel, of which at least 2 years must be in a senior or supervisory capacity • Demonstrated expertise across the full pastry spectrum including artisan breads, viennoiserie, plated desserts, tarts, entremet cakes, buffet and banqueting production • Strong knowledge of chocolate work and sugar craft • Proven ability to manage, mentor and develop a pastry team • Solid understanding of food costing, recipe costing and portion control • Experience with stock management, ordering and supplier liaison • Full working knowledge of HACCP and food safety legislation • Ability to plan production schedules efficiently across multiple daily service periods • Strong organisational skills and ability to work calmly under pressure during peak service • Creative mindset with an eye for presentation and a passion for staying current with pastry trends • Professional, well-groomed and team-oriented disposition • Flexible availability including early mornings, weekends and public holidays WHAT YOU WILL DO • Lead and manage all day-to-day operations of the pastry department • Plan and oversee daily production for breakfast service, restaurant a la carte and buffet, conferencing and banqueting, special events, themed dinners and VIP in-room amenities • Supervise, train, coach and develop all pastry team members including junior pastry chefs and commis • Ensure consistent quality, flavour and presentation across every pastry item leaving the section • Collaborate with the Executive Chef on seasonal menu changes, new dessert concepts and pastry innovation • Maintain strict portion control and waste management to achieve food cost targets • Manage stock levels, place orders and liaise with suppliers to ensure quality and cost efficiency • Assist with monthly stock takes and inventory reconciliation • Ensure full compliance with HACCP, food safety and hygiene standards at all times • Maintain a clean, organised and well-run pastry section • Step up in the absence of the Executive Chef or Executive Sous Chef where required • Contribute to a positive, motivated and high-performing kitchen culture
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