Head Pastry Chef I Modern, Luxury Hospitality

SUMMARY:
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POSITION INFO:

Head Pastry Chef
Luxury Hospitality Group | Cape Town

Join the Future of Modern Hospitality

We’re not hiring bakers — we’re building a pastry division.

Our collection of award-winning restaurants and bars is expanding, and we are looking for a Head Pastry Chef to lead central bakery production across the group. This is a senior leadership role for a disciplined, creative and commercially aware pastry professional who understands scale, structure and standards.

This is not a boutique, single-outlet position. You will oversee bakery production that supports multiple restaurants and bars, ensuring consistency, excellence and efficiency across the portfolio.

The Role

This is a production-led leadership role:

• 70% Production – Central bakery operations across all outlets
• 20% Training & Team Development – Building and mentoring the pastry brigade
• 10% À La Carte – Select service execution and menu collaboration

You will be responsible for breads, viennoiserie, desserts, pastry components and specialty bakery items across the group. Precision, systems and consistency at scale are non-negotiable.

Who You Are

• Minimum 5 years’ experience in fine dining, luxury hospitality or high-end production environments
• Proven experience running a bakery or pastry department at scale
• Strong technical foundation in bread, laminated doughs, plated desserts and batch production
• Detail-obsessed and process-driven
• Calm under pressure with the ability to manage multiple outlets
• A natural mentor who elevates junior chefs through structured training
• Commercially aware — you understand food cost, yield and waste control

You are as comfortable building SOPs and training manuals as you are tempering chocolate or managing fermentation schedules.