65 Pastry Arts jobs in South Africa

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

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

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

&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.

• Prepare and bake a variety of pastries, bread, cakes and desserts on a daily basis
• Be able to create visually appealing and delicious baked goods 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
• 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 industry trends and introduce innovative flavours and techniques
• Design and develop new pastry and dessert menu items

• 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

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

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

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.

Pastry Chef job vacancy in Muldersdrift, Gauteng.

A leading hospitality establishment in Muldersdrift is seeking an experienced Pastry Chef to join its culinary team.

This role is responsible for creating exceptional pastry and dessert offerings across banquets, events, and boutique restaurant service.

The ideal candidate will combine creativity with precision, bringing a strong background in hotel and banqueting environments together with boutique restaurant exposure. This is a hands-on position that requires leadership, attention to detail, and a passion for delivering high-quality patisserie experiences

Minimum Requirements:

• Minimum 5 years’ pastry experience in a professional kitchen
• Strong background in banqueting and hotel pastry operations
• Experience in boutique / à la carte restaurant pastry work
• Culinary or pastry qualification (Diploma / Certificate) advantageous
• Proficiency in pastry techniques: breads, chocolate work, sugarcraft, entremets, plated desserts
• Ability to cost menus, plan production, and maintain consistency
• Must live within 35 km of Muldersdrift, and have reliable own transport
• Strong leadership and supervisory skills with ability to train and mentor staff
• Excellent communication and teamwork skills
• Flexibility to work evenings, weekends, and events

Duties and Responsibilities:

• Plan, design, and execute dessert and pastry menus for banquets, events, and boutique dining
• Oversee day-to-day pastry production including breads, viennoiserie, plated desserts, chocolates, and showpieces
• Collaborate with the events team to meet pastry requirements for weddings, functions, and corporate events
• Maintain high standards of taste, consistency, portion control, and presentation
• Manage pastry stock levels, place orders, and liaise with suppliers
• Ensure effective costing, portion control, and minimisation of wastage
• Supervise and develop pastry staff and trainees
• Uphold strict food safety, hygiene, and HACCP standards
• Introduce innovative and seasonal dessert concepts to keep offerings fresh and competitive
• Work closely with kitchen management and front-of-house to ensure smooth service delivery
• Assist with general kitchen operations during peak business periods

Duties

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Coordinates activities of Commis Chefs engaged in confectionary reparation.
• Inspecting raw materials before use and record observations on the checklist.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread, following traditional and modern recipes as per the function sheet or menu requirements.
• Prepare any pastries for special dietary needs per function, conference, or event.
• Check and ensure times are noted for mid-morning and afternoon tea times.
• Decorate pastries and desserts using different types of icings, toppings and ensure the food presentation is beautiful and exciting.
• Assists in determining how food should be presented and creates decorative food displays.
• Produce daily baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts based on the pre-approved menu and within budget parameters.
• Create new and exciting desserts to renew menus and engage the interest of customers.
• Develop, design, or create new ideas and items for the pastry kitchen.
• Ensure excellent quality throughout the dessert offerings, following the standard operating procedures and photos.
• Ensure the highest quality product leaves the kitchen at service times.
• Ensure the buffet section is always kept full, from the start to the end of the function, irrespective of the amount of people at the function.
• Effective advanced planning and preparation is very important, ensure that you are ready for any unplanned catering.
• Ensure the FIFO principle is maintained when taking stock out of the refrigerators.
• Ensure proper preparation and maintenance of clean & hygienic workstation.
• Have open communication with the Executive Chef and of the Head Chef should there be delays in food preparation for any occasion.
• Ensuring the quality and care of equipment and products as per manufacturer standards and procedures and train junior staff on using equipment correctly.

• Grade 12 or equivalent
• Diploma from a culinary school would be an advantage.
• At least 1 - 3 years experience in a high volume or full-service hotel as a Pastry Chef or similar role with referrals.
• Able to write, read and speak English.
• Sound knowledge of food safety standards and procedures is desirable.
• Great attention to detail and creativity.
• Great teamwork skills with excellent communication skills.
• Time management skills
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless)
• Able to recognize superior quality products, presentations and flavours.
• Passionate about baking and cooking in a lively, fast-paced working environment.
• Able to work shifts, weekends and public holidays.
• Physically fit, able to stand for long periods, walk long distances, able to lift, carry and pull

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SUMMARY:

Our Client is looking for a Pastry Chef to join their team

Recruiter:

IntelliStaff

Job Ref:

JHB /RD

Date posted:

Thursday, June 19, 2025

Location:

Franschhoek, South Africa

Salary:

MR Monthly

SUMMARY:

Our Client is looking for a Pastry Chef to join their team

POSITION INFO:

Area/Location: Franschhoek, Cape Town

Main Responsibility:

Responsible for creating a variety of high-quality baked goods and desserts while ensuring consistency, quality, and creativity across all pastry operations.

Duties & Responsibilities:

• Prepare and design a wide range of pastries, desserts, and other baked goods for the restaurant menu.
• Develop innovative pastry and dessert offerings for seasonal menus and special events.
• Monitor food quality and presentation, ensuring alignment with the standards set by the Head Chef; correct any inconsistencies as needed.
• Collaborate in the development and testing of new pastry items, taking into account seasonal ingredients, guest preferences, and current trends.
• Assist the Head Chef in planning and executing special event menus and promotional offerings.
• Adhere to and enforce FIFO (First-In-First-Out) practices for food storage to ensure optimal freshness and minimal waste.
• Conduct routine inventory checks and place orders for pastry ingredients and kitchen tools as required.
• Manage kitchen waste and food costs through effective portioning, waste reduction, and spoilage control.
• Comply with all hotel and company policies, procedures, and health and safety regulations.
  
  

• Minimum of 2–3 years’ experience as a dedicated pastry chef in a professional kitchen.
• In-depth knowledge of food and beverage service standards.
• Expertise in pastry techniques and dessert preparation.
• Proficiency in inventory management and cost control.
• Strong interpersonal and communication skills.
• Ability to perform well under pressure in a fast-paced environment.
• Highly creative and artistic, with a passion for developing distinctive pastries and desserts.
  
  

• Matric Certificate (or equivalent)
• Diploma or certification in Pastry Arts, Culinary Arts, or a related field
  
  
  
  

• Seniority level Mid-Senior level

• Employment type Temporary

• Job function Management and Manufacturing
• Industries Advertising Services

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SUMMARY:

Recruiter:

Phoenix Recruitment

Job Ref:

JHB /DB

Date posted:

Tuesday, July 8, 2025

Location:

Pretoria, South Africa

Salary:

Monthly

SUMMARY:

Luxury Hotel in the Pretoria (Kameeldrift) area is looking for a Pastry Chef .

We are seeking a highly skilled and experienced candidate, with demonstrate expertise in making desserts, baking pastries and artisanal breads.

POSITION INFO:

Duties:

Oversee the daily production of desserts, pastries and artisanal breads, ensuring consistent quality and presentation to meet the standards.

Demonstrate the ability to handle baking volumes during peak periods, efficiently meeting the demands of guests.

Ensure a steady supply of fresh pastries and breads

Efficiently manage multiple tasks, including pastry production and inventory management

Plan to meet demand and maintain smooth operations.

Demonstrate quick thinking and problem-solving skills to address any challenges that arise during baking or service.

Create innovative and seasonal pastry menus

Uphold the highest standards of pastry quality, ensuring that all products meet standards.

Ensure compliance with health and safety guidelines, sanitation standards, and food handling practices.

Requirements:

Grade 12

Formal Qualifications.

At least 3 – 4 years’ experience as a Pastry Chef in a high-end hotel or restaurant.

Exceptional baking skills

Strong leadership and communication skills, with the ability to guide and inspire staff.

Ability to work under pressure and deliver exceptional results during busy periods.

Multi-tasking abilities and excellent organizational skills to manage pastry production and staff effectively.

Teaching and training abilities to develop the skills of junior pastry chefs and bakery staff.

Creativity and passion for pastry arts

Knowledge of food safety and sanitation regulations.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Advertising Services

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A Pastry Chef prepares a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes. A pastry chef is well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide clients with the best possible serving. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele.

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Create new and exciting desserts to renew our menus and engage the interest of customers.
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Guide and motivate pastry assistants and bakers to work more efficiently.
• Identify staffing needs and help recruit and train personnel.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.

• Proven experience as Pastry Chef, baker or relevant role.
• Great attention to detail and creativity.
• Organizing and leadership skills.
• Willingness to replenish professional knowledge.
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field.