Because every signature dessert is a moment of artistry, crafted with precision, creativity and an uncompromising commitment to excellence. Perched above the Atlantic Ocean in Bantry Bay, the President Hotel is one of Cape Towns most loved destinations, where guests return for exceptional dining, warm hospitality and beautifully curated culinary experiences. As we continue our journey toward luxury, our pastry offering is a defining element of our brand, where every detail matters and every creation reflects refinement and innovation. We are seeking a highly skilled and experienced Pastry Sous Chef to lead our pastry kitchen as both a creative and operational authority. This role is ideal for a chef who combines technical mastery with strong leadership, thrives in a high-performance environment and is driven to deliver world-class desserts, pastries and confections that elevate the overall guest experience. If you are passionate about pastry excellence, enjoy leading disciplined and creative teams, and take pride in delivering perfection on every plate, we would love to meet you. Minimum Requirements Formal pastry or culinary qualification (City & Guilds, Patisserie Diploma or equivalent) Minimum 5 years experience in luxury hotels or fine dining environments At least 3 years in a senior or Sous Pastry Chef leadership role Proven expertise in classic and contemporary pastry techniques, chocolate, sugar artistry and plated desserts Strong leadership and team management experience Excellent organisational, planning and operational skills Strong knowledge of hygiene; food safety and kitchen compliance standards South African ID or valid work permit Key Responsibilities Lead, mentor and inspire the pastry brigade, fostering a culture of excellence, discipline and creativity Oversee recruitment, training and development of pastry team members Design, develop and refine dessert menus, seasonal pastries, plated desserts and specialty items Ensure all pastry offerings meet world-class standards in quality, consistency and presentation Stay ahead of global pastry trends, integrating innovation while maintaining brand identity Conduct regular tastings, inspections and quality control to ensure perfection in every creation Manage daily operations of the pastry kitchen, including production planning, mise en place and service readiness Oversee procurement, stock control and storage, ensuring freshness, quality and cost efficiency Plan and coordinate pastry production for restaurants, banqueting, room service and events Enforce strict hygiene, sanitation and food safety standards in line with HACCP and hotel protocols Maintain an organised, clean and inspection-ready kitchen at all times Ensure precision in flavour, texture, presentation and finishing techniques across all items Work closely with the Executive Chef, F&B team and front-of-house to enhance the overall dining experience Key Skills Exceptional technical skill and creativity in pastry arts Strong leadership and team development Uncompromising attention to detail and consistency Excellent organisational and operational control Ability to perform calmly and decisively under pressure Strong communication and collaboration skills Passion for innovation balanced with respect for tradition Why Work With Us At the President Hotel, we believe that exceptional cuisine is at the heart of the guest experience. Our culinary team is passionate about craftsmanship, creativity and delivering memorable moments through every dish. Join us as we continue our journey toward becoming Cape Towns most loved luxury destination . Lead a pastry kitchen where artistry, precision and excellence come together to create something truly unforgettable.

Because every signature dessert is a moment of artistry, crafted with precision, creativity and an uncompromising commitment to excellence. Perched above the Atlantic Ocean in Bantry Bay, the President Hotel is one of Cape Town’s most loved destinations, where guests return for exceptional dining, warm hospitality and beautifully curated culinary experiences. As we continue our journey toward luxury, our pastry offering is a defining element of our brand, where every detail matters and every creation reflects refinement and innovation. We are seeking a highly skilled and experienced Pastry Sous Chef to lead our pastry kitchen as both a creative and operational authority. This role is ideal for a chef who combines technical mastery with strong leadership, thrives in a high-performance environment and is driven to deliver world-class desserts, pastries and confections that elevate the overall guest experience. If you are passionate about pastry excellence, enjoy leading disciplined and creative teams, and take pride in delivering perfection on every plate, we would love to meet you. Minimum Requirements • Formal pastry or culinary qualification (City & Guilds, Patisserie Diploma or equivalent) • Minimum 5 years’ experience in luxury hotels or fine dining environments • At least 3 years in a senior or Sous Pastry Chef leadership role • Proven expertise in classic and contemporary pastry techniques, chocolate, sugar artistry and plated desserts • Strong leadership and team management experience • Excellent organisational, planning and operational skills • Strong knowledge of hygiene, food safety and kitchen compliance standards • South African ID or valid work permit Key Responsibilities • Lead, mentor and inspire the pastry brigade, fostering a culture of excellence, discipline and creativity • Oversee recruitment, training and development of pastry team members • Design, develop and refine dessert menus, seasonal pastries, plated desserts and specialty items • Ensure all pastry offerings meet world-class standards in quality, consistency and presentation • Stay ahead of global pastry trends, integrating innovation while maintaining brand identity • Conduct regular tastings, inspections and quality control to ensure perfection in every creation • Manage daily operations of the pastry kitchen, including production planning, mise en place and service readiness • Oversee procurement, stock control and storage, ensuring freshness, quality and cost efficiency • Plan and coordinate pastry production for restaurants, banqueting, room service and events • Enforce strict hygiene, sanitation and food safety standards in line with HACCP and hotel protocols • Maintain an organised, clean and inspection-ready kitchen at all times • Ensure precision in flavour, texture, presentation and finishing techniques across all items • Work closely with the Executive Chef, F&B team and front-of-house to enhance the overall dining experience Key Skills • Exceptional technical skill and creativity in pastry arts • Strong leadership and team development • Uncompromising attention to detail and consistency • Excellent organisational and operational control • Ability to perform calmly and decisively under pressure • Strong communication and collaboration skills • Passion for innovation balanced with respect for tradition Why Work With Us At the President Hotel, we believe that exceptional cuisine is at the heart of the guest experience. Our culinary team is passionate about craftsmanship, creativity and delivering memorable moments through every dish. Join us as we continue our journey toward becoming Cape Town’s most loved luxury destination . Lead a pastry kitchen where artistry, precision and excellence come together to create something truly unforgettable.

Working Environment · Luxury Big 5 safari lodge environment with international guests and private safari experiences. · Dynamic, high-pressure, and fast-paced luxury hospitality environment. · Exposure to high-end culinary operations and opportunities for professional development. · Requires flexibility to work long hours, weekends, and public holidays.

This is a unique opportunity for a creative pastry professional who is ready to take ownership of the pastry section while also contributing meaningfully to the broader kitchen operation. This lodge values heart and attitude as much as experience and is committed to developing and growing the right person within a supportive, collaborative environment. Core Criteria: Formal culinary certificate with a strong pastry focus essential 45-star kitchen experience highly advantageous Experience working in a hot kitchen an added advantage Strong understanding of pastry techniques, dessert presentation, and baked goods production Ability to assist across all kitchen sections and support senior leadership in daily operations Solid knowledge of food safety, hygiene, and sanitation standards Strong stock control, ordering, and waste management awareness Ability to assist with training, mentoring, and guiding junior kitchen staff Flexible, hardworking, and able to thrive in a small team environment Creative, reliable, and eager to take ownership and grow with the team The right attitude and genuine passion for the craft are as important as experience Core Responsibilities: Manage and run the pastry section on a daily basis to the highest standards Prepare and present high-quality pastries, desserts, breads, and baked items with consistency in taste, presentation, and quality Assist with menu development for pastries, desserts, teatime treats, and special events Ensure recipes, prep methods, and plating standards are followed correctly at all times Take responsibility for mise en place, production planning, and full section readiness for service Assist the Executive Chef and Head Chef in the day-to-day running of the full kitchen operation Assist in the hot kitchen when required to ensure smooth service across all sections Assist with managing the full kitchen operation in the absence of senior leadership Support stock control, ordering, receiving, and active reduction of wastage Maintain the highest standards of cleanliness, hygiene, and food safety throughout all areas Assist in training, mentoring, and guiding junior kitchen staff Maintain discipline, professionalism, and a positive team culture in the kitchen at all times This is a Live-in position

Hospitality Hire is recruiting for a leading hotel in Cape Town, known for its exceptional dining experiences and warm hospitality. We are seeking a creative and experienced Pastry Sous Chef to lead the pastry kitchen and bring innovation, consistency, and excellence to a diverse dessert and bakery offering. This role is ideal for a chef who combines artistry with structure, thrives in a high-volume environment, and takes pride in delivering visually stunning and delicious creations. MINIMUM REQUIREMENTS Culinary or Pastry qualification from a recognised institution – Minimum 4–5 years’ experience in a senior pastry role within a hotel, resort, or high-volume environment – Proven experience managing a pastry kitchen and team – Strong knowledge of dessert creation, baking techniques, and presentation standards – Experience within a 4 or 5-star hotel environment preferred – Solid understanding of food cost control, stock management, and kitchen operations – Knowledge of food safety, hygiene, and health regulations – South African ID or valid work permit KEY RESPONSIBILITIES Pastry Kitchen Leadership & Operations – Lead and manage the daily operations of the pastry kitchen – Ensure smooth production flow across all dessert and bakery items – Maintain high standards of cleanliness, organisation, and hygiene Menu Development & Quality Control – Design and develop innovative dessert menus, pastries, and baked goods aligned with the hotel’s brand – Ensure consistency in quality, taste, and presentation across all pastry offerings – Stay current with trends and continuously evolve the pastry offering Cost Control & Stock Management – Manage food costs, stock control, and supplier relationships – Ensure efficient use of ingredients and minimise wastage Team Leadership & Development – Train, mentor, and develop the pastry team – Foster a positive, high-performance kitchen culture Collaboration & Service Delivery – Work closely with the Head Chef and F&B team to enhance overall dining experiences – Support functions, events, and banqueting with high-quality pastry production KEY SKILLS Strong creativity and artistic presentation – Leadership and team development – Attention to detail and consistency – Good organisational and time management skills – Ability to work under pressure in a fast-paced kitchen environment – Passion for pastry and continuous innovation If you are passionate about pastry, driven by creativity, and ready to lead a team in delivering exceptional culinary experiences, we would love to hear from you.

MINIMUM REQUIREMENTS Culinary or Pastry qualification from a recognised institution – Minimum 4 years experience in a senior pastry role within a hotel, resort, or high-volume environment – Proven experience managing a pastry kitchen and team – Strong knowledge of dessert creation, baking techniques, and presentation standards – Experience within a 4 or 5-star hotel environment preferred – Solid understanding of food cost control, stock management, and kitchen operations – Knowledge of food safety, hygiene, and health regulations – South African ID or valid work permit KEY RESPONSIBILITIES Pastry Kitchen Leadership & Operations – Lead and manage the daily operations of the pastry kitchen – Ensure smooth production flow across all dessert and bakery items – Maintain high standards of cleanliness, organisation, and hygiene Menu Development & Quality Control – Design and develop innovative dessert menus, pastries, and baked goods aligned with the hotels brand – Ensure consistency in quality, taste, and presentation across all pastry offerings – Stay current with trends and continuously evolve the pastry offering Cost Control & Stock Management – Manage food costs, stock control, and supplier relationships – Ensure efficient use of ingredients and minimise wastage Team Leadership & Development – Train, mentor, and develop the pastry team – Foster a positive, high-performance kitchen culture Collaboration & Service Delivery – Work closely with the Head Chef and F&B team to enhance overall dining experiences – Support functions, events, and banqueting with high-quality pastry production KEY SKILLS Strong creativity and artistic presentation – Leadership and team development – Attention to detail and consistency – Good organisational and time management skills – Ability to work under pressure in a fast-paced kitchen environment – Passion for pastry and continuous innovation If you are passionate about pastry, driven by creativity, and ready to lead a team in delivering exceptional culinary experiences, we would love to hear from you.

Pastry Sous Chef – Maison Grace Maison Grace is seeking a talented and disciplined Pastry Sous Chef to join our culinary team and help shape a refined luxury hospitality experience through exceptional pastry and dessert execution. We are looking for an individual with strong technical ability, creativity, leadership skills, and a genuine passion for high-end hospitality. This role requires someone who thrives in a fast-paced luxury environment while maintaining precision, consistency and attention to detail. Key Responsibilities * Assist the Executive team in managing all pastry and bakery operations * Lead daily production of desserts, pastries, breads, viennoiserie, petit fours, and cold section * Maintain exceptional presentation and product consistency * Supervise and train junior pastry & cold section staff * Ensure all hygiene, food safety, and HACCP standards are maintained * Assist with menu development, seasonal creations, and special event offerings * Manage stock control, ordering, wastage, and portion management * Support operational efficiency and service standards across all outlets and functions Requirements * Minimum 3–5 years’ experience in a Pastry Sous Chef or senior pastry role within luxury hotels, restaurants, or fine dining establishments * Strong pastry and baking fundamentals * Experience with plated desserts, artisanal breads, laminated doughs, and modern pastry techniques * Strong leadership and communication skills * Calm under pressure with excellent organizational ability * Passion for luxury hospitality and guest experience * Relevant culinary qualification advantageous What We Offer * Opportunity to work within an ambitious luxury hospitality brand * Creative input and career growth opportunities * Professional and dynamic kitchen environment Start Date; ASAP Location: V&A Waterfront To Apply Please send your CV, portfolio/photos of work, and a short motivation to: Apply Below Only shortlisted candidates will be contacted.