The President Hotel has a long and interesting history that can be traced back to the very beginnings of the areas now known as Bantry Bay and Sea Point. A hotel has stood on the site for some 150 years, and before that, the Society House - the first substantial building in the area - stood on this portion of land that once stretched down to the sea and up the slopes of Lion’s Head to Kloof Road.
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
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