Lead the Craft. Elevate the Sweet Experience.
A dynamic city hotel in Sandton is seeking a skilled and creative Pastry Sous Chef to lead and elevate its pastry offering across all food and beverage outlets.
This is an opportunity for a detail driven culinary professional who thrives in a fast paced environment and understands both artistry and operational performance.
What You’ll Do
• Oversee daily pastry production across breakfast, à la carte, buffet, banqueting and special events
• Create innovative plated desserts and seasonal menu concepts
• Lead artisan bread and viennoiserie production
• Ensure consistency in quality, taste and presentation
• Manage pastry production for VIP amenities and themed events
• Supervise and mentor pastry chefs and commis chefs
• Maintain food cost control and minimise waste
• Conduct stock takes and manage inventory levels
• Ensure full compliance with food safety and hygiene standards
• Collaborate closely with the hot kitchen and service teams
What You’ll Need
• Formal culinary qualification with pastry specialisation advantageous
• 3–5 years’ experience in a similar role within a 4 or 5 star hotel
• Strong knowledge of artisan breads, modern plated desserts and banqueting pastry production
• Chocolate and sugar craft experience advantageous
• Solid understanding of food costing and stock control
• Strong leadership and communication skills
• Ability to perform under pressure in a high volume environment
• Flexible to work weekends, evenings and public holidays
If you are creative, commercially aware and ready to lead a pastry team with confidence, we would love to receive your application.