Sous Chef Pâtissier (Pastry Sous Chef)

Recruiter:

Humanrise ZA (Pty) Ltd

Job Ref:

CPT000013/CJN

Date posted:

Monday, June 8, 2026

Location:

Johannesburg, South Africa

Salary:

R 16 000 Monthly

SUMMARY:

Hospitality & Tourism

Minimum Requirements

• Grade 12 / Matric.
• Culinary qualification with a focus on Pastry Arts or Professional Cookery.
• Minimum 3-5 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.

Key Responsibilities

• Pastry Production 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.
• Kitchen Operations 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.
• Team Leadership 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.
• Stock Control & Cost Management 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.
• Food Safety & Compliance 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.
• Please note that due to the high volume of applications received, only shortlisted candidates will be contacted.
• If you do not receive feedback from us within two (2) weeks of submitting your application, please consider your application unsuccessful.
• We thank you for your interest in the position and wish you success in your future career endeavors.f; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; color: #171717; font-size: 16pt; line-height: 26px; font-family: 'Calibri Light', 'Calibri Light_Embedded
• Font', 'Calibri Light_MSFont
• Service', sans-serif;">We are seeking Hospitality & Tourism

Minimum Requirements

• Grade 12 / Matric.
• Culinary qualification with a focus on Pastry Arts or Professional Cookery.
• Minimum 3-5 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.

Key Responsibilities

• Pastry Production 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.
• Kitchen Operations 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.
• Team Leadership 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.
• Stock Control & Cost Management 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.
• Food Safety & Compliance 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.
• Please note that due to the high volume of applications received, only shortlisted candidates will be contacted.
• If you do not receive feedback from us within two (2) weeks of submitting your application, please consider your application unsuccessful.
• We thank you for your interest in the position and wish you success in your future career endeavors.f; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; font-size: 16pt; line-height: 26px; font-family: 'Calibri Light', 'Calibri Light_Embedded
• Font', 'Calibri Light_MSFont
• Service', sans-serif;">a creative and detail-oriented Pastry Sous Chef to support the Pastry Chef in the preparation and production of high-quality pastries, desserts, breads, and baked goods.
• The successful candidate will play a key role in maintaining exceptional culinary standards, ensuring consistency in presentation and taste, and assisting in the management of the pastry kitchen's daily operations.
• POSITION INFO:
• Employment Type: Full-Time Salary: R 16 000 basic salary plus benefits Location: Sandton, Johannesburg Industry: Hospitality & Tourism

Minimum Requirements

• Grade 12 / Matric.
• Culinary qualification with a focus on Pastry Arts or Professional Cookery.
• Minimum 3-5 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.

Key Responsibilities

• Pastry Production 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.
• Kitchen Operations 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.
• Team Leadership 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.
• Stock Control & Cost Management 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.
• Food Safety & Compliance 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.
• Please note that due to the high volume of applications received, only shortlisted candidates will be contacted.
• If you do not receive feedback from us within two (2) weeks of submitting your application, please consider your application unsuccessful.
• We thank you for your interest in the position and wish you success in your future career endeavors.