Head Pastry Chef (PH133) at The President Hotel

• At The President Hotel, our pastry kitchen plays an essential role in creating memorable hotel dining experiences. As we continue our journey toward luxury, we are looking for a Hotel Head Pastry Chef who can combine creativity, technical excellence and strong kitchen leadership to deliver world-class desserts, pastries and confectionery.
• This role is ideal for a passionate pastry professional who thrives in a fast-paced luxury hotel environment, enjoys mentoring teams, and takes pride in delivering exceptional quality and consistency in every creation.

Minimum Requirements

• Formal pastry or culinary qualification
• Minimum 5 years’ experience in luxury hotels or fine dining environments
• At least 3 years in a senior or Sous/Head Pastry Chef leadership role within a hotel or luxury hospitality environment
• Proven expertise in classic and contemporary pastry techniques, chocolate, sugar artistry and plated desserts
• Strong leadership and pastry kitchen team management experience
• Excellent organisational, planning and operational skills
• Strong knowledge of hygiene, food safety and hotel kitchen compliance standards
• South African ID or valid work permit
• CV must be fully updated prior to submission

What You’ll Be Doing

• Leading, mentoring and inspiring the hotel pastry brigade while maintaining high culinary standards
• Designing and refining dessert menus, pastries, plated desserts and specialty items
• Ensuring all hotel pastry offerings meet exceptional standards in quality, consistency and presentation
• Managing daily operations of the hotel pastry kitchen, including production planning and service readiness
• Conducting regular tastings, inspections and quality control checks
• Overseeing procurement, stock control and storage to ensure freshness and cost efficiency
• Coordinating pastry production for hotel restaurants, banqueting, room service and events
• Enforcing strict hygiene, sanitation and food safety standards in line with HACCP and hotel protocols
• Maintaining an organised, clean and inspection-ready hotel pastry kitchen
• Working closely with the Executive Chef, hotel F&B team and front-of-house teams to enhance the overall dining experience
• Training, guiding and developing hotel pastry team members
• Staying up to date with international pastry trends and innovations while maintaining the hotel’s luxury standards

Key Skills & Attributes

• Exceptional technical pastry skill and creativity
• Strong leadership and team development ability
• Uncompromising attention to detail and consistency
• Excellent organisational and operational control
• Ability to perform calmly and effectively under pressure
• Strong communication and collaboration skills
• Passion for innovation balanced with respect for tradition

Closing date

• 11 Jul 2026 12:20