39 Head Pastry Chef jobs in South Africa

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.
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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.

Ideal Candidate Qualities

• 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.

Requirements
Essential Qualifications & Experience:

• 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

Essential Skills

• 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

Key Responsibilities

• 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

• Formal culinary qualification or relevant certification
• Minimum 23 years experience as a Pastry Chef in a luxury lodge or fine dining establishment
• Strong attention to detail, creativity, and presentation skills
• Able to work independently and manage time efficiently

• Competitive salary (DOE)
• Live-in position with meals provided
• Opportunity to work with one of the top lodges in the Greater Kruger

• Must have Grade 12 and tertiary education in Professional Cookery.
• Must be computer literate and able to use Microsoft and email.
• Prior experience in a similar position for a minimum of 3 years is essential.

• Prepare your section and ensure all ingredients are in stock for your shift.
• Clean and prepare ingredients as required.
• Prepare the Pastry and Desserts as required.
• Record all wastage.
• Creativity prepares and bakes bread loaves and rolls, including specialty breads, cakes, biscuits, desserts, and pastry goods as well as hot box snacks and tea-time treats.
• Checks the quality of raw materials and weighs ingredients.
• Coordinates the forming, loading, baking, unloading, de panning and cooling of batches of bread, rolls, desserts, and pastry products, as well as hot box snacks.
• Always maintains portion control to ensure minimum wastage.
• Perform regular stock takes in conjunction with main kitchen.
• Ensure all pastry kitchen monthly and daily administration is completed accurately and timeously.
• Enforce hygiene regulations and Health and Safety skills in the pastry kitchen.
• Practice effective stock control in conjunction with your Seniors.
• Work according to the SOP and Kitchen training manuals.
• Follow the FIFO (First In First Out) principle.
• Ensure the food is according to standard before sending it out to the guest.
• Maintain cleanliness in your section and the kitchen at all times.
• Report any faulty equipment to your Seniors.

• Unquestionable level of integrity and honesty
• Food and cooking method knowledge
• Friendly and Courteous at all times
• Exceptional organisational skills
• Exceptional verbal and written skills
• Ability to communicate at all levels
• Reliable and ability to persevere
• Problem solving ability

Role Description

This is a full-time, on-site role for a Pastry Chef located in Randburg. The Pastry Chef will be responsible for daily tasks such as bakery production, food preparation, baking, and cooking. The role involves the creation and presentation of various pastries and baked goods, maintaining kitchen cleanliness, and adhering to health and safety standards.

Qualifications

• Bakery and Baking skills
• Food Preparation and Cooking skills
• Strong culinary skills
• Attention to detail and creativity
• Ability to work in a fast-paced environment
• Culinary degree or relevant certification is a plus
• Experience in a professional kitchen or bakery ideally factory would be a bonus

Job Title: Pastry Chef

Location:

North West, Bojanala Platinum District, Madikwe

Job Type
Permanent, Full-Time hours

Primary Industry
Travel, Leisure, Tourism and Hospitality

Secondary Industry
Travel, Leisure, Tourism and Hospitality

Job Duties

• Prepare a variety of pastries, desserts, and baked goods
• Create new and innovative pastry recipes
• Ensure high quality and presentation standards are met
• Monitor inventory and order supplies as needed
• Collaborate with the kitchen team to plan menu offerings
• Maintain a clean and organised work environment

Required Qualifications

• Proven experience as a Pastry Chef or similar role
• Formal culinary training or relevant qualification
• Excellent understanding of various pastry techniques
• Strong knowledge of food safety and sanitation regulations

Education
Relevant culinary qualification or apprenticeship

Experience
Minimum of 2 years in a professional kitchen environment

Knowledge And Skills

• Ability to work well under pressure
• Creative flair and passion for pastry making
• Strong attention to detail
• Excellent communication and teamwork skills

Preferred Qualifications

• Experience working in a luxury hotel or fine dining establishment
• Additional certifications in pastry arts

Working Conditions

• Fast-paced kitchen environment
• Irregular working hours, including weekends and holidays
• Standing for extended periods
• Exposure to high heat and kitchen equipment

This is a full-time, on-site role for a Pastry Chef. The Pastry Chef will be responsible for preparing and baking a variety of pastries, desserts, and other baked goods. Daily tasks include planning and designing pastry menus, ensuring all food preparation meets high-quality standards, and maintaining cleanliness and organization in the kitchen. The Pastry Chef will also be responsible for monitoring ingredient stocks and placing orders as necessary.

Hot pass will also form part of this position.

Basic lamination is a must.

Qualifications

• Proficient in Bakery, Food Preparation, and Baking skills
• Strong Cooking and Culinary Skills
• Creativity and artistic ability in pastry design
• Excellent attention to detail and ability to follow recipes
• Ability to work efficiently in a fast-paced environment
• Good communication skills and team collaboration
• Experience in a professional kitchen or culinary school training is a plus
• Culinary degree or relevant certification is preferable

This is for a daily coffee shop with a small amount of pastry items on the menu.

45 hours a week, Monday to Sunday. 5 days on and 2 days off.

Monday-06:45 - 16:30

Tuesday - Friday 06:45 - 16:00

Saturday 06:45 - 14:30

Sunday 07:15 - 14:30

Public Holidays 07:15 - 14:30

Job Type: Full-time

Pay: R7 000,00 - R8 500,00 per month

Ability to commute/relocate:

• Monte Vista, Western Cape 7460: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• Availability to start immediately or resignation period?

Experience:

• dough lamination: 1 year (Required)

Work Location: In person

About Us:

As part of Riyadh Seasons, we are a collection of upscale and innovative restaurants in Riyadh, dedicated to providing guests with exceptional dining experiences. With a focus on high-quality ingredients, cutting-edge techniques, and a passion for culinary excellence, we are seeking an experienced and visionary Head of Pastry to lead the pastry department at Little Krazy.

At Little Krazy, we believe in magic, wonder, and indulgence. Think of our workshop as your very own chocolate factory: vivid imagination, bold creations, playful surprises, and the highest quality of craftsmanship. We are committed to delighting customers with more than just sweets — we deliver edible art.

A world of chocolate and delight We are seeking a visionary Chocolatier & Pastry Artist who specializes in chocolate sculptures, chocolate art, and exquisite pastries. Someone who doesn't just make desserts — but stories. This role will be central to creating show‑stopping centrepieces, sculptural pieces, themed installations (seasonal or event‑based), as well as refined chocolate confections and pastries.

Role Overview:

As the Head of Pastry, you will oversee and lead the pastry operations for three distinct restaurant concepts in Riyadh. You will be responsible for the overall strategy, menu planning, and day-to-day operations, while prioritizing food quality, cost control, and operational efficiency. Your leadership will be essential in shaping a cohesive pastry experience across all locations.

Key Responsibilities:

Cost Control & Food Management:

• Oversee the entire pastry production process, ensuring the efficient use of resources to maintain cost control
• Develop and implement cost-effective strategies without compromising quality, minimizing waste, and improving overall food cost management.
• Regularly review ingredient purchasing, portion sizes, and waste reduction strategies to optimize the department's financial performance.

Operations Management:

• Ensure smooth daily operations across all locations, maintaining consistent service levels and pastry quality.
• Oversee scheduling, stock management, and coordination between pastry and other kitchen teams to ensure operational efficiency.
• Implement and refine operational systems for consistency, safety, and sanitation across all pastry kitchens.

Menu Planning & Development:

• Design and develop innovative, seasonal, and restaurant-specific pastry menus for each location, balancing creativity with cost-effectiveness.
• Regularly review and update pastry offerings to keep the menu fresh, exciting, and aligned with guest preferences.
• Integrate regional flavors and ingredients into the menu while adhering to international pastry standards

Leadership & Team Management:

• Lead, train, and mentor pastry chefs and kitchen staff across all three locations.
• Foster a creative and collaborative environment, encouraging innovation and development in the pastry kitchen.
• Conduct regular team meetings to ensure alignment on objectives, menu items, and operational excellence.
• Oversee daily pastry operations, ensuring teams meet deadlines, uphold high standards, and work efficiently.

Acquisition & Supplier Management:

• Develop strong relationships with suppliers and vendors to source the best ingredients at competitive prices.
• Regularly review and negotiate supplier contracts, ensuring high-quality ingredients are consistently available.
• Stay updated on emerging pastry trends and ingredients, actively sourcing new products to elevate the menu and keep offerings innovative.

Quality Control & Consistency:

• Ensure all pastry products meet the highest standards of quality, flavor, and presentation.
• Conduct regular inspections of pastry production areas, equipment, and ingredients to ensure cleanliness and quality control.
• Implement standardized recipes and procedures to ensure consistency in pastry quality across all restaurants.

Guest Experience & Innovation:

• Work closely with restaurant managers and front-of-house teams to ensure a seamless and exceptional guest experience in all pastry offerings.
• Collect guest feedback and adapt offerings to align with customer preferences and seasonal changes.
• Lead the creative development of new dessert ideas, keeping the offerings fresh, exciting, and visually striking.

Preferred Qualifications:

• Culinary degree from a recognized institution
• Experience managing pastry operations in the Middle East or a similar international market.
  
  Proven experience (5+ years) as a Head Pastry Chef or similar leadership role within a high-end, fine-dining restaurant or hotel
• Strong experience in managing pastry kitchens
• Expertise in cost control, budgeting, and food cost management, with a focus on efficiency and profitability.
• In-depth knowledge of pastry and chocolate techniques, trends, and regional and international dessert flavors.
• Strong background in operations management, including inventory control, vendor relations, and team coordination.
• Ability to lead a team effectively, manage performance, and foster a positive working environment.
• Creative mindset with attention to detail in product development, presentation, and innovation.
• Fluent in English; Arabic is a plus.