Sous Chef Pâtissier (Pastry Sous Chef)

Industry: Hospitality & Tourism

• Grade 12 / Matric.
• Culinary qualification with a focus on Pastry Arts or Professional Cookery.
• Minimum 35 years' experience in a pastry kitchen, including experience in a supervisory or senior pastry role.
• Strong knowledge of pastry techniques, baking methods, and dessert presentation.
• Experience within a hotel, restaurant, bakery, or hospitality environment.
• Ability to work in a fast-paced, high-volume kitchen.
• Excellent organisational and time-management skills.
• Strong attention to detail and creativity.

• Prepare and produce a wide range of pastries, desserts, cakes, breads, and confectionery items in accordance with hotel standards.
• Assist in developing seasonal menus and innovative dessert offerings.
• Ensure all products are prepared and presented to the highest quality standards.
• Monitor portion control and consistency across all pastry items.
• Assist with special event, conference, and banquet dessert production.

• Support the daily management of the pastry kitchen.
• Ensure mise en place is prepared and maintained for service requirements.
• Monitor production schedules to meet operational demands.
• Assist in coordinating workflow and delegating tasks within the pastry team.
• Ensure equipment is used correctly and maintained in good working order.

• Supervise and support pastry kitchen staff during shifts.
• Assist with training, mentoring, and developing junior team members.
• Promote teamwork, professionalism, and adherence to kitchen standards.
• Step into a leadership role in the absence of the Pastry Chef.

• Assist with stock ordering, receiving, and inventory management.
• Monitor stock levels and minimise waste.
• Ensure proper storage, rotation, and handling of ingredients.
• Support cost-control initiatives and maintain food cost targets.

• Ensure compliance with food safety, hygiene, and health and safety regulations.
• Maintain a clean, organised, and sanitary work environment.
• Follow all hotel and kitchen operating procedures.
• Participate in kitchen audits and inspections as required.

We thank you for your interest in the position and wish you success in your future career endeavors.