Head Pastry Chef

SUMMARY:
-

POSITION INFO:

Head Pastry Chef – Pepperclub Hotel

The Head Pastry Chef at Pepperclub Hotel is responsible for leading the Pastry Section in our busy city hotel kitchen. This role oversees a talented team to deliver exceptional pastry and dessert experiences across all outlets and functions. With a strong focus on creativity, quality, and consistency, the Head Pastry Chef ensures that every product reflects our commitment to excellence while driving innovation through new recipes, techniques, and seasonal menus.

At Pepperclub, we live by our RAISE values – Responsibility, Accountability, Integrity, Service, and Excellence. These guide the way we work, the way we treat our people, and the way we delight our guests. We believe in creating an environment where passion and professionalism come together to deliver more than just a meal — we deliver memorable experiences.

Main Duties

• Oversee the daily preparation, production, and presentation of all pastry and dessert items, maintaining the quality standards set by the hotel.

• Accurately estimate daily production needs and ensure the freshness and quality of raw and cooked products.

• Manage, train, and mentor the pastry team.

• Monitor portion control, stock rotation, and waste management to ensure profitability and sustainability.

• Collaborate with the Executive Chef to design and test menus aligned with guest preferences and industry trends.

• Conduct daily menu refresher training and actively develop new pastry dishes and signature items.

• Supervise workloads and scheduling to ensure smooth operations during service.

• Maintain strict adherence to HACCP, health, and safety standards.

• Participate in monthly F&B stock counts and reporting processes.

• Liaise with suppliers to source premium ingredients at competitive pricing.

• Lead by example and ensure all actions align with the hotel’s values, culture, and service promise.

Requirements & Qualifications

• Minimum 4 years’ experience in a 5* hotel or established full-service restaurant environment.

• At least 2 years’ leadership experience in a Pastry Kitchen.

• Formal culinary qualification with a focus on pastry (minimum 3-year certification).

• Strong creative baking and pastry skills with a flair for innovation.

• Excellent written and verbal communication skills.

• Ability to multitask, manage time effectively, and perform under pressure.

• High attention to detail, diligence, and commitment to excellence.

• Flexibility to work shifts, nights, weekends, and public holidays.

Additional Information

• South African citizenship is advantageous; a valid work permit is required if not a South African ID holder.

• Pre-employment checks may apply as a condition of employment.