71 Head Pastry Chef jobs in South Africa

Head Pastry Chef – Pepperclub Hotel

The Head Pastry Chef at Pepperclub Hotel is responsible for leading the Pastry Section in our busy city hotel kitchen. This role oversees a talented team to deliver exceptional pastry and dessert experiences across all outlets and functions. With a strong focus on creativity, quality, and consistency, the Head Pastry Chef ensures that every product reflects our commitment to excellence while driving innovation through new recipes, techniques, and seasonal menus.

At Pepperclub, we live by our RAISE values – Responsibility, Accountability, Integrity, Service, and Excellence. These guide the way we work, the way we treat our people, and the way we delight our guests. We believe in creating an environment where passion and professionalism come together to deliver more than just a meal — we deliver memorable experiences.

Main Duties

• Oversee the daily preparation, production, and presentation of all pastry and dessert items, maintaining the quality standards set by the hotel.

• Accurately estimate daily production needs and ensure the freshness and quality of raw and cooked products.

• Manage, train, and mentor the pastry team.

• Monitor portion control, stock rotation, and waste management to ensure profitability and sustainability.

• Collaborate with the Executive Chef to design and test menus aligned with guest preferences and industry trends.

• Conduct daily menu refresher training and actively develop new pastry dishes and signature items.

• Supervise workloads and scheduling to ensure smooth operations during service.

• Maintain strict adherence to HACCP, health, and safety standards.

• Participate in monthly F&B stock counts and reporting processes.

• Liaise with suppliers to source premium ingredients at competitive pricing.

• Lead by example and ensure all actions align with the hotel’s values, culture, and service promise.

Requirements & Qualifications

• Minimum 4 years’ experience in a 5* hotel or established full-service restaurant environment.

• At least 2 years’ leadership experience in a Pastry Kitchen.

• Formal culinary qualification with a focus on pastry (minimum 3-year certification).

• Strong creative baking and pastry skills with a flair for innovation.

• Excellent written and verbal communication skills.

• Ability to multitask, manage time effectively, and perform under pressure.

• High attention to detail, diligence, and commitment to excellence.

• Flexibility to work shifts, nights, weekends, and public holidays.

Additional Information

• South African citizenship is advantageous; a valid work permit is required if not a South African ID holder.

• Pre-employment checks may apply as a condition of employment.

Head Pastry Chef – Pepperclub Hotel

The Head Pastry Chef at Pepperclub Hotel is responsible for leading the Pastry Section in our busy city hotel kitchen. This role oversees a talented team to deliver exceptional pastry and dessert experiences across all outlets and functions. With a strong focus on creativity, quality, and consistency, the Head Pastry Chef ensures that every product reflects our commitment to excellence while driving innovation through new recipes, techniques, and seasonal menus.

At Pepperclub, we live by our RAISE values – Responsibility, Accountability, Integrity, Service, and Excellence. These guide the way we work, the way we treat our people, and the way we delight our guests. We believe in creating an environment where passion and professionalism come together to deliver more than just a meal — we deliver memorable experiences.

Main Duties

• Oversee the daily preparation, production, and presentation of all pastry and dessert items, maintaining the quality standards set by the hotel.
• Accurately estimate daily production needs and ensure the freshness and quality of raw and cooked products.
• Manage, train, and mentor the pastry team.
• Monitor portion control, stock rotation, and waste management to ensure profitability and sustainability.
• Collaborate with the Executive Chef to design and test menus aligned with guest preferences and industry trends.
• Conduct daily menu refresher training and actively develop new pastry dishes and signature items.
• Supervise workloads and scheduling to ensure smooth operations during service.
• Maintain strict adherence to HACCP, health, and safety standards.
• Participate in monthly F&B stock counts and reporting processes.
• Liaise with suppliers to source premium ingredients at competitive pricing.
• Lead by example and ensure all actions align with the hotel's values, culture, and service promise.

Requirements & Qualifications

• Minimum 4 years' experience in a 5* hotel or established full-service restaurant environment.
• At least 2 years' leadership experience in a Pastry Kitchen.
• Formal culinary qualification with a focus on pastry (minimum 3-year certification).
• Strong creative baking and pastry skills with a flair for innovation.
• Excellent written and verbal communication skills.
• Ability to multitask, manage time effectively, and perform under pressure.
• High attention to detail, diligence, and commitment to excellence.
• Flexibility to work shifts, nights, weekends, and public holidays.

Additional Information

• South African citizenship is advantageous; a valid work permit is required if not a South African ID holder.
• Pre-employment checks may apply as a condition of employment.

Job Type: Permanent

Work Location: In person

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
The Westin Cape Town, Convention Square, Cape Town, South Africa, South Africa, 8000VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Management

Function
Are you ready to grow your dream career Join our amazing team and help deliver unforgettable cuisines and create memorable experiences. We are recruiting for a fun, energetic, innovative and enthusiastic experience Chef with a positive attitude. Leading the Pastry Kitchen and reporting directly to Executive Sous Chef, the successful incumbent is expected to maintain the quality and standards of the Westin Cape Town within a pressurized environment. As a Pastry Chef, you will be responsible for creating a wide variety of desserts, pastries, and baked goods. Your role will involve managing the pastry section of the kitchen, overseeing the preparation, production, and presentation of these items. You'll need to have a creative flair, excellent attention to detail, and a passion for crafting high-quality pastries.

Required Experience & Qualifications

• Previous experience in a similar position
• Must have 5 years practical kitchen experience
• Experience in hot and cold kitchen A la carte and functions
• Proactive, self-motivated Individual with good professional work ethic
• Candidate must be methodical and organized with competency in time management and operational planning to meet deadlines.
• Good attention to detail
• Good interpersonal skills and communication, guest relations
• Flexible and reliable
• Good supervisory, planning and staff delegation ensuring deadlines are met
• Good administrative and computer skills – ordering, handovers, "check" system, MEP lists, SOP files
• Employee Relations and skills development training
• Menu engineering and implementation
• Knowledge of the Occupational Health and Safety Act and HACCP
• Good understanding of food trends locally & internationally
• Experience with food/OE stock takes procedure an advantage.
• Required to work rostered shifts and irregular hours as per operational requirements
• Flexible working hours as well as available to work weekends , Public holidays, opening and closing shifts when rostered as per operational requirements

Key Responsibilities

• Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
• Assist with preparation and be responsible for the execution of all service periods and function from the ground floor kitchen.
• Bi-monthly stock takes and O/E counts.
• Manage and control department financial budgets – staff productivity, food cost and variable expenses.
• Complete all daily duties as set out in departmental duties and requirements
• Assist duty chef with monthly food stock counts, daily & functions ordering, function pack breakdown and updates.
• Assist department heads with drawing up of new menu recipe cards in line with Marriott standard recipe card template and brand standard guidelines.
• Full awareness of outlet menus in operation.
• Effective Communication and relaying of relevant information with staff ,
• Time management to ensure all operational duties and deadlines are completed.
• Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration.
• Perform other duties as and when required

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous.
Be
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your purpose,
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to an amazing global team, and
become
the best version of you.

Head Pastry Chef | Luxury Restaurant Group | Franschhoek

Kendrick Recruitment is seeking a talented and innovative Head Pastry Chef to join a prestigious luxury restaurant group in Franschhoek. This is an excellent opportunity for a creative culinary professional to showcase their skills and lead a dedicated pastry team within a world-class dining environment.

Key Responsibilities:

Lead the pastry section, ensuring consistent delivery of exceptional quality and presentation

Develop and design innovative pastry menus in line with the restaurant’s standards and guest expectations

Oversee daily production, stock management, and cost controls within the pastry kitchen

Train, mentor, and manage junior pastry chefs, fostering growth and development within the team

Uphold strict food safety, hygiene, and quality standards at all times

Collaborate with the Executive Chef and culinary team to create seamless and memorable dining experiences

Requirements:

Proven experience as a Head Pastry Chef or Senior Pastry Chef in a fine dining or luxury hospitality environment

Strong creative flair and passion for producing innovative desserts and pastries

Excellent leadership and team management skills

Solid understanding of kitchen operations, costing, and stock control

Ability to thrive under pressure while maintaining meticulous attention to detail

Commitment to delivering exceptional guest experiences through culinary excellence

Salary: Negotiable depending on experience

Overview

The International Hotel School Pretoria Campus is looking for a Chef Lecturer to join our academic team. The purpose of the role is to teach and share your passion for the culinary industry with eager young students; helping them grow individually, and ultimately playing a role in their career paths and success in life.

• Teach culinary subjects and related coursework to students
• Support student growth and success through mentorship and practical training
• Contribute to the development and delivery of vocational education in the culinary arts

• NQF 5 qualification in culinary arts / hospitality
• City and Guilds Diploma in Food Prep and Cooking / Patisserie beneficial
• CATHSSETA scoping beneficial
• Certified as an Assessor
• A minimum of 5 years relevant, practical industry experience
• A minimum of 2 years lecturing / teaching experience
• Vocational, POE and practical assessment experience

• Knowledge of academic compliance within the vocational educational sector
• Vocational, POE and practical assessment implementation and management experience
• Proficient in computer software, apps, social media, and technology in general

• Passion – for the company’s mission
• Positive attitude and endurance
• Extreme attention to detail
• Organised, efficient, and accurate in performance
• Skilled Communicator
• Patient and helpful

To apply, visit our online application page.

The International Hotel School Sunninghill Campus is seeking a Chef Lecturer to join our academic team.

Role Purpose: To teach and share your passion for the culinary industry with eager students, helping them grow and succeed in their careers. This role offers a challenging yet rewarding experience for dedicated individuals.

Requirements

Essential Qualifications & Experience:

• NQF 5 qualification in culinary arts or hospitality
• City and Guilds Diploma in Food Preparation and Cooking or Patisserie (beneficial)
• CATHSSETA scoping (beneficial)
• Certified as an Assessor
• Minimum of 5 years relevant industry experience
• At least 2 years of lecturing or teaching experience
• Experience with vocational, POE, and practical assessments
• Knowledge of academic compliance within the vocational education sector
• Experience in implementing and managing vocational assessments
• Proficient in computer software, apps, social media, and technology

Qualities:

• Passion for the company's mission
• Positive attitude and resilience
• Organized, efficient, and accurate
• Effective communicator
• Patient and helpful

To apply, visit our online application page.

Overview

Are you passionate about shaping the future of culinary education? The International Hotel School, Benoni Campus, is seeking a dynamic and dedicated Head of Department: Culinary Arts to manage the quality of provision, support and compliance within the Culinary Arts and Patisserie department.

• Patient and mentoring abilities – able to guide both students and staff with empathy and clarity.
• Problem solver – proactive in identifying challenges and implementing effective solutions.
• Service orientation – committed to delivering exceptional support to students and colleagues.
• Passion for student success – driven by a genuine desire to see students thrive academically and professionally.

• Minimum of a NQF 6 qualification in the hospitality area of specialization
• Scoped as a registered assessor for one of the institutional programme offerings
• 2 years team management experience
• Minimum 2 years lecturing experience
• Minimum 5 years Culinary Arts experience as a chef
• Knowledge of academic compliance within the vocational educational sector

• Proficient in computer software, apps, social media, and technology in general
• Stock control and inventory system proficiency
• Vocational, POE and practical assessment implementation and management skills

• Manage the CA department provision and success
• Responsible for reporting on stock and inventory control
• Conduct lectures and practical kitchen sessions
• Resolve student/sponsor queries, tracking, counselling and support
• Contribute towards curriculum improvement and development
• Apply assessment principles in line with the assessor code of conduct
• Invite industry guest speakers and arrange excursions
• Involvement in professional development activities for self and staff
• Research into industry trends
• Conduct induction and workplace foundation training