Stellenbosch: Pastry Sous Chef

Duties: Assist the Head Pastry Chef in managing daily pastry kitchen operations. Supervise and train pastry cooks, bakers, and commis staff. Prepare and oversee production of pastries, desserts, breads, cakes, chocolates, and plated desserts. Maintain consistent quality, presentation, and portion control standards. Support in menu planning, recipe creation, and seasonal updates. Ensure compliance with food safety, hygiene, and HACCP standards. Monitor inventory, manage stock rotation, and assist in cost control. Delegate tasks effectively to maintain smooth workflow. Step in and manage the pastry kitchen in the absence of the Head Pastry Chef. Foster creativity, innovation, and high morale within the pastry team. Coordinate with other kitchen sections and service staff to ensure smooth operation. Requirements: Grade 12 Formal culinary / pastry qualification (diploma or degree preferred). Minimum 46 years of pastry experience, with at least 23 years in a supervisory role. Strong knowledge of pastry techniques, chocolate work, bread making, and plated desserts. Excellent leadership, training, and communication skills. Ability to work under pressure in a fast-paced environment. Strong organizational and time-management abilities. Creativity and passion for modern and classic pastry.