Senior Pastry Sous Chef

Because every signature dessert is a moment of artistry, crafted with precision, creativity and an uncompromising commitment to excellence.

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 Senior Hotel Pastry Sous 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 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

Why Join The President Hotel

• Be part of a hotel culinary team passionate about excellence and creativity
• Work in a high-volume luxury hotel environment
• Play a key role in our journey toward luxury
• Create memorable dining experiences for an international hotel guest base
• Competitive salary, company contribution to medical and pension and great team culture