What Jobs are available for Pastry in South Africa?

• 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

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.

We are seeking a seasoned and creative Pastry Chef to oversee and lead the pastry and specialised dough production at our Pretoria facility. This role demands mastery of artisan baking techniques combined with proven management experience to efficiently run a high-volume kitchen and uphold the celebrated standards of Lucky Bread Company.

Key Responsibilities:

• Culinary Leadership: Lead the daily production of all artisan breads, signature pastries, and specialised doughs, ensuring supreme quality and consistency.
• Team Management: Manage, schedule, and mentor the baking team, fostering a skilled and organised production environment.
• Innovation & Strategy: Drive new recipe development and product testing, keeping the Lucky Bread offering fresh, seasonal, and aligned with market trends.
• Operational Efficiency: Oversee inventory and optimise workflow
• Compliance: Ensure strict adherence to all food safety regulations in all preparation and storage areas.

Experience & Skills:

• Proven Experience: Minimum of 3+ years of experience as a senior Pastry Chef, Sous Pastry Chef, or Bakery Manager in a high-volume setting.
• Pastry Mastery: Expert knowledge of baking science, lamination techniques, fermentation, and advanced patisserie.
• Leadership Acumen: Demonstrated ability to work with a team, delegate tasks efficiently, and maintain high morale.
• Financial Literacy: Strong skills in costing, production planning, and inventory management.
• Attention to Detail: Impeccable standards for hygiene, organisation, and precision in the final product.

Additional Requirements:

• Must be able to provide verifiable professional references.
• Must be legally authorised to work in South Africa.
• Reliable transport is essential for the required early morning shifts in the Pretoria area.

Job Type: Full-time

Work Location: In person

Pastry Chef de Partie (CDP)

Location: Cape Town, Western Cape

Job Type: Full-time, Permanent

We are looking for experienced Pastry CDPs with strong skills in pastry, baking, and the cold kitchen section to join our upmarket restaurant team in Cape Town City Centre.

Duties & Responsibilities

• Demonstrate good technical abilities and a solid understanding of the principles of baking and pastry.
• Assist in managing the Pastry and Cold Kitchen departments, showing strong leadership qualities.
• Handle daily food preparation and duties assigned by supervisors to meet the restaurant's standards and quality.
• Follow the instructions and recommendations from immediate superiors to complete daily tasks.
• Coordinate daily tasks with the Senior Chef.
• Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are maintained.
• Ensure the production, preparation, and presentation of food are consistently of the highest quality.
• Maintain high levels of guest satisfaction, quality, and cost control on an ongoing basis.
• Apply all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
• Have full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follow good preservation standards and handle all food products at the correct temperature.
• Operate and maintain department equipment, and report any malfunctions.
• Maintain effective communication and a secure, friendly working environment among staff.
• Be personally responsible for hygiene, safety, and the correct use of equipment and utensils.
• Produce own work according to deadlines and assist and encourage others to achieve the same.
• Check expiry dates and ensure proper storage of food items in the section.
• Consult daily with the Senior Chef regarding daily requirements, functions, and any last-minute events.

Requirements

• Minimum of 2–4 years' experience in a similar role.
• Ability to reliably commute or relocate to Cape Town before starting work.
• Fluent in English (required).
• Shift availability: Day shift, Night shift, and Double shift as required.

Job Types: Full-time, Permanent

Work Location: In person

Seasonal Pastry Chef (6-Month Contract)

Southern Peninsula | Busy Restaurant

We are seeking a talented and passionate Pastry Chef to join our team for a minimum 6-month seasonal contract. This is an exciting opportunity to showcase your creativity and skills in a high-volume, fast-paced environment.

Requirements

• Minimum 3 years' pastry experience.
• Ability to maintain a consistent flow of high-quality products for our kitchens.
• Must have excellent planning and time management skills.
• Strong ability to work independently and under pressure.
• Own reliable transport is essential.

Responsibilities

• Prepare and produce a variety of homemade cakes, breads, baked and set desserts, and sweets.
• Ensure all products meet high-quality standards.
• Display exceptional cake decorating skills.
• Be creative, proactive, and innovative in menu and product development.

What We're Looking For

If you are a driven, creative, and detail-oriented Pastry Chef with a passion for excellence, we want to hear from you Please email your CV to

Job Type: Temp to perm

Contract length: 6 months

Work Location: In person

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single '&Beyonder' makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose '&Beyonders' very carefully - they are the strength and the future of this company.

We are seeking a talented and creative Pastry Chef to oversee the preparation of high-quality baked goods and desserts. The ideal candidate should have experience in baking, decorating, and creating a variety of pastries, bread and sweets. They should ensure consistency, maintain food safety standards and contribute to menu development.

Key Outputs

• Prepare and bake a variety of pastries, bread, cakes and desserts on a daily basis
• Be able to create visually appealing and delicious baked good using advanced decorating techniques
• Be able to experiment with new recipes and techniques to enhance menu offerings
• Manage pastry section operations, ensuring smooth workflow and efficiency
• Maintain a stock control of baking ingredients and allow orders to be placed as needed
• Minimize waste and manage ingredients usage to optimize food costs eg: left over controls
• Adhere to food safety and hygiene standards at all times
• Ensure all ingredients are stored correctly and labelled properly
• Maintain cleanliness and organization of the pastry section and equipment
• Ensure consistency in taste, texture, and appearance of products
• Develop and refine recipes to meet high-quality standards
• Present pastries attractively for display and service
• Ability to work closely with chefs and kitchen staff to coordinate food preparation
• Train and mentor junior pastry chefs and assistants
• Provide guidance on baking techniques and decoration methods
• Modify recipes to cater to dietary restrictions, including gluten-free or vegan options
• Keep up with the industries trends and introduce innovative flavours and techniques
• Design and develop new pastry and dessert menu items

Skills Required

• Proven experience as a pastry chef, baker, or similar role with an understanding of a luxury guest experience
• Strong knowledge of baking techniques, ingredients, and decorating methods
• Creativity and attention to detail in food presentation
• Ability to work efficiently under pressure and meet deadlines
• Strong organizational and time-management skills
• Team player with good communication and leadership abilities
• Ability to train and upskill kitchen staff
• Familiarity with health and safety regulations, including HACCP protocols.

Previous Work Experience Required

• At least 2-3+ years of experience in a senior pastry role
• Diploma or certification in Culinary Arts (preferred)

PERSONAL CHARACTERISTICS

• Creativity and innovation
• Attention to detail
• Passion for baking
• Patience & perseverance
• Strong work ethic
• Organizational skills
• Team plater & leadership
• Adaptability and problem-solving
• Cleanliness & hygiene awareness
• Customer-orientated mind-set

This is a permanent live-in position.
Transport to/from leave cycles is the successful candidate's own responsibility.
We reserve the right not to make an appointment.

Company based in Constantia, is looking for an experienced Pastry Chef. The primary function of this position, is to take full responsibility for the running of a particular section of the kitchen and to report to the Sous Chef. The ideal candidate will have 3 – 4 years' experience within the hospitality environment.

Responsibilities will be but not limited to:

Ensure that all stocks are kept under optimum conditions

All mise-en-place must always be freshly prepared and on time

Dishes are to be prepared according to the correct recipe and quantity

All dishes must reach the hot plate or passe correctly garnished, in the correct portion and size, presented on the prescribed serving dish in the prescribed manner

Your section is always kept clean and tidy

Communicate any anticipated shortages to the sous chef or head chef promptly

Maintain discipline in your section and treat all staff fairly and with courtesy

Attend training courses and seminars as and when required

Strive to study management subjects in preparation for future advancement

The style of food is contemporary and classic-

Weddings 30 – 100 pax

3 Courses plated

Table feast

Meze table

Dessert and cheese table

Canapes

Mini meals

Valentine, Mothers, Fathers, Heritage, Christmas, Garden days – open to public

Education:

Matric Certificate

Chef Certificate / Diploma - Culinary degree or equivalent training preferred

3-4 Years previous experience as a pastry chef in the catering industry / or fast

paced restaurant

All-rounder with abilities to assist in cold kitchen and hot kitchen when necessary

Passion for contemporary & classical food

Understanding of International cuisines and ingredients

Strong knowledge of cuisine and cooking techniques

Valid driver's license

Skills:

Fully bilingual (Afrikaans and English) with good communication and interpersonal skills (public relations)

Excellent organizational, communication and administrative skills

Able to work independently and have meticulous attention to detail

Excellent people skills

Professional personal presentation

Able to work in a team

Punctual & self-disciplined

Ability to work well under pressure and in a fast-paced environment

Strong organizational ability

Good interpersonal skills

Apply with your most recent resume & supporting documents. Note should you not receive a response from us within 7 working days; kindly consider your application unsuccessful. We wish you all the best.

Job Types: Full-time, Permanent

Pay: R17 500,00 - R18 500,00 per month

Work Location: In person