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Job Title: Pastry Sous Chef Department: Kitchen / Food & Beverage Reporting To: Executive Chef / Executive Pastry Chef Job Purpose: To assist in managing the pastry kitchen by ensuring the consistent production of high-quality pastries, desserts, and baked goods, while maintaining hygiene, cost control, and team performance in line with hospitality standards. Key Responsibilities: 1. Kitchen Operations Assist in the day-to-day running of the pastry kitchen. Coordinate production schedules to meet service demands (à la carte, banqueting, functions). Step in and perform all pastry duties when required. 2. Pastry Production Prepare and present a wide range of pastries, desserts, breads, and confectionery. Ensure consistency in taste, texture, and presentation. Maintain mise en place and production standards. 3. Menu Development Assist with designing dessert menus and seasonal offerings. Introduce innovative and creative pastry concepts aligned with brand standards. 4. Quality Control & Standards Monitor food quality, portion control, and plating. Ensure all products meet 4/5-star hospitality standards. Enforce food safety, hygiene, and sanitation regulations (HACCP). 5. Staff Supervision & Training Supervise pastry chefs, commis chefs, and kitchen assistants. Provide training, coaching, and mentorship. Foster teamwork and maintain discipline in the kitchen. 6. Stock & Cost Control Manage stock levels, ordering, and supplier coordination. Minimise wastage and control food costs. Conduct regular stock takes and inventory checks. 7. Health & Safety Compliance Ensure compliance with South African food safety legislation. Maintain cleanliness and organisation of the pastry section. Ensure safe use of kitchen equipment. 8. Guest Experience Ensure pastry offerings enhance overall guest satisfaction. Handle special dietary requirements and guest requests. Participate in guest interactions during events when required. Minimum Requirements: Qualifications: Matric (Grade 12) Culinary Arts Diploma or Pastry Certification (advantageous) Experience: 3–5 years’ experience in a pastry kitchen At least 1–2 years in a supervisory or senior role Experience in a 4-star / 5-star hotel, lodge, or fine dining environment Key Skills & Competencies: Strong pastry and baking skills (cakes, breads, desserts, chocolate work) Creativity and attention to detail Leadership and team management Time management and ability to work under pressure Knowledge of food safety and hygiene standards Cost control and stock management Excellent communication and interpersonal skills Working Conditions: Shift work including weekends and public holidays High-pressure; fast-paced kitchen environment Long hours during peak hospitality seasons
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