Sous Chef Pâtissier (Pastry Sous Chef)

Job Description

Responsibilities

Produce desserts, cakes, pastries, breads and confectionery Contribute to seasonal menus and new dessert concepts Maintain consistent quality, presentation and portions Prepare desserts for conferences, banquets and special events Coordinate preparation schedules, workflow and staff duties Supervise and mentor junior pastry staff Lead the section when the Pastry Chef is absent Assist with ordering, deliveries and inventory Maintain correct ingredient storage and rotation Control waste and support food cost targets Ensure equipment care, cleanliness and food safety Assist with kitchen inspections and audits

Requirements

Grade 12 / Matric Culinary qualification specialising in Pastry Arts or Professional Cookery 3–5 years’ pastry kitchen experience, including senior or supervisory responsibilities Strong pastry, baking and dessert presentation skills Experience within hotels, restaurants, bakeries or hospitality Ability to handle high-volume production Strong organisation, time management, creativity and accuracy