Please note that our Terms & Conditions and Privacy Notice are applicable.
On Promotion in Jobs
Filter & refine
Clear All
Results for pastry chef or bakery in "pastry chef or bakery" in Jobs in Western Cape in Western Cape
1
MINIMUM REQUIREMENTSCulinary or Pastry qualification from a recognised institution- Minimum 4 years experience in a senior pastry role within a hotel, resort, or high-volume environment- Proven experience managing a pastry kitchen and team- Strong knowledge of dessert creation, baking techniques, and presentation standards- Experience within a 4 or 5-star hotel environment preferred- Solid understanding of food cost control, stock management, and kitchen operations- Knowledge of food safety, hygiene, and health regulations- South African ID or valid work permitKEY RESPONSIBILITIESPastry Kitchen Leadership & Operations- Lead and manage the daily operations of the pastry kitchen- Ensure smooth production flow across all dessert and bakery items- Maintain high standards of cleanliness, organisation, and hygieneMenu Development & Quality Control- Design and develop innovative dessert menus, pastries, and baked goods aligned with the hotels brand- Ensure consistency in quality, taste, and presentation across all pastry offerings- Stay current with trends and continuously evolve the pastry offeringCost Control & Stock Management- Manage food costs, stock control, and supplier relationships- Ensure efficient use of ingredients and minimise wastageTeam Leadership & Development- Train, mentor, and develop the pastry team- Foster a positive, high-performance kitchen cultureCollaboration & Service Delivery- Work closely with the Head Chef and F&B team to enhance overall dining experiences- Support functions, events, and banqueting with high-quality pastry productionhttps://www.jobplacements.com/Jobs/P/Pastry-Sous-Chef-1278353-Job-Search-05-15-2026-00-00-00-AM.asp?sid=gumtree
4d
Job Placements
1
1
1
1
1
Hi experienced pizza chef looking for a job in the city center and surrounding areas. Worked with electrical and wood fired ovens,can also do pastas and very hands on in the kitchen. Great references as well.
1d
1
1
Hello employer I am very passionate Chef with credibility to enhance GP while meeting customers satisfaction and meet sales targets. I am Malawian original coming from backgrounds of chef share holdings in RSA. I am team player that enable keep constant standards and vision of institution. I am all round chef with much experience on local n international cuisine. I am confident Chef that withstand either rural/remote, urban areas or private chef housekeeping circumstances. I have also blessed with qualifications in electrical engineering, plumbing gas and related handy man to smooth operation of institution. However if there be any information needed please do not hesitate to contact me. Chef Chipi
11d
1
Minimum RequirementsCulinary qualification or relevant professional trainingMinimum 2 years experience as a Chef de Partie or a strong Demi Chef ready to step into the rolePrevious experience within a hotel, resort, restaurant or high-volume kitchen environmentStrong understanding of cooking techniques, food preparation and presentation standardsSound knowledge of food safety, hygiene and HACCP standardsAbility to work shifts, weekends and public holidaysProfessional, well-presented and disciplined approachSouth African IDKey ResponsibilitiesSection ManagementTake full responsibility for your assigned kitchen sectionPrepare and cook dishes according to recipes and presentation standardsEnsure mise en place is prepared and service runs efficientlyMaintain consistency, quality and timing during serviceKitchen Standards & Food QualityEnsure all food is prepared to high quality and hygiene standardsFollow kitchen procedures, portion control and plating guidelinesKeep your section clean, organised and operational at all timesAssist with stock rotation, stock control and waste managementTeam SupportWork closely with senior chefs and support junior kitchen staffAssist in guiding Commis Chefs and Demi Chefs where requiredCommunicate effectively during service to ensure smooth kitchen operationsContribute to a positive, professional and team-focused kitchen cultureOperational EfficiencyMaintain speed, consistency and attention to detail during busy service periodsEnsure all dishes leaving your section meet required standardsAssist with daily prep planning and kitchen organisationWhy ApplyJoin a professional and fast-paced hospitality kitchenOpportunity to grow your culinary leadership skillsExposure to high-volume service and diverse kitchen operationsWork within a supportive and team-driven environmentCompetitive salary and career growth opportunities within hospitalityIf you are passionate about food, enjoy working in a high-energy kitchen, and are ready to take ownership of your section, we would love to hear from you.
https://www.jobplacements.com/Jobs/C/Chef-de-Partie-1236142-Job-Search-05-15-2026-00-00-00-AM.asp?sid=gumtree
4d
Job Placements
1
The CDP at Birkenhead House will be responsible for ensuring that the high food standards of the Royal Portfolio are met if not, exceeded. We recruit and employ individuals who share our Purpose which is “To give our guests a complete experience and a perfect stay” and who have the potential to learn and grow.Duties & Responsibilities:Manage their shift and workload - overseeing staff and allocating duties, ensuring highest food hygiene standards, filling orders accurately and timeously, managing stock and waste, etc.Assisting the Sous Chef in the general day to day running of the kitchen.Prepare menus with guidance of the Sous Chef, ensuring adequacy at the cooking stations.Put effort into optimising the cooking process with attention to speed, detail and quality.Excellent use of various cooking methods, ingredients, equipment and processes.Follow the guidance of the Senior chefs, but also have input into new ways of presenting of dishes.Enforce strict health and hygiene standards.Training of junior staff, to grow and uplift them into professional experts.Help to maintain a climate of smooth & friendly co-operation, across all departments.To strive to study management subjects in preparation of future advancement/or training with the Sous Chef.Communicate with guests in open kitchen areas with ease and confidence.Timeous execution of key responsibilities as set out by the General Manager and Head of Department.Recite, understand, apply and live the Purpose and Value statement.Requirements & Qualifications:Diploma in Culinary ArtsMust have at least 2 years’ experience in a 5* Hotel environmentMust have at least 2 years’ experience in a Chef de Partie positionKnowledge of HACCP standardsThe ability to take initiative and be a leaderMust be flexible and willing to work shiftsPrevious experience with and understanding of operational systems and computer literacyAbility to multitask and excellent time-managementProven job reliability, diligence and dedicationAttention to detailIdeally looking for a candidate who is already resident in Hermanus or the surrounding areasIt is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio. South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.
https://www.jobplacements.com/Jobs/C/Chef-de-Partie--Birkenhead-House-1289132-Job-Search-05-13-2026-09-00-15-AM.asp?sid=gumtree
4d
Job Placements
1
You mst be able to do your own pizza base sauce from
Scratch
10d
1
Your Key Responsibilities in this role will include the following :Lead daily kitchen operations, supervise line cooks, and step in for the Executive Chef when requiredDevelop and refine menus while ensuring exceptional food quality, consistency, and presentationManage inventory, order supplies, and control costs by minimising waste and meeting budget targetsOversee staff rostering, training, mentoring, and performance managementEnsure full compliance with food hygiene, sanitation, and kitchen safety standardsRequired Skills & QualificationsProven experience as a Sous Chef, Kitchen Manager, or senior line cook in a professional kitchenStrong culinary expertise, including menu planning, portion control, and diverse cooking techniquesExcellent leadership, communication, and conflict-resolution skillsProficiency with kitchen systems (e.g. inventory management) and basic equipment knowledgeCulinary qualification or formal training preferredRequirements for you application to be considered :Self-motivated with a proactive, hands-on approachAbility to work across two kitchens with varied catering menusSolid banqueting experience essentialStrong planning and organisational skills to manage multiple operations and stores simultaneouslyAbility to problem-solve effectively under pressureThis is a wonderful opportunity for a candidate who is looking to establish themselves in a secure environment with fewer after hours commitments.Market-related remuneration will be on offer to the successful candidate.
https://www.jobplacements.com/Jobs/S/Sous-Chef-1277892-Job-Search-05-15-2026-00-00-00-AM.asp?sid=gumtree
3d
Job Placements
1
Minimum Requirements- Formal Culinary qualification from a recognised institution- Minimum 5 years experience within luxury hotels or high-end hospitality environments- At least 3 years experience in a senior Sous Chef or Executive Sous Chef role- Proven experience managing large kitchen brigades within busy multi-outlet operations- Strong understanding of hot kitchen, banqueting, buffet and à la carte operations- Excellent leadership, communication and people management skills- Strong understanding of food cost, stock control and kitchen financial management- Sound knowledge of hygiene, HACCP and food safety standards- Ability to work effectively under pressure within a demanding operational environment- South African ID or valid work permitKey Responsibilities- Support the Executive Chef in overseeing all kitchen operations across the property- Lead, mentor and develop the culinary brigade to maintain exceptional standards- Ensure consistency, quality and presentation across all food offerings- Oversee daily production, preparation and service across all outlets- Assist with menu development, recipe standardisation and seasonal offerings- Monitor food quality, portion control and kitchen operational efficiency- Manage staffing, scheduling and kitchen productivity- Ensure strict compliance with hygiene, sanitation and food safety standards- Oversee stock control, ordering, food costing and wastage management- Support banqueting and conferencing operations to ensure seamless execution- Conduct regular training and coaching sessions within the culinary team- Work closely with Food & Beverage and front-of-house teams to enhance the guest experience- Maintain high standards of cleanliness, organisation and kitchen discipline at all timeshttps://www.jobplacements.com/Jobs/E/Executive-Sous-Chef-1287456-Job-Search-05-15-2026-00-00-00-AM.asp?sid=gumtree
4d
Job Placements
1
1
1
1
1
1
The Chef de Partie (CDP) at La Residences Terrace Room, works alongside the Sous Chef to run the dining experience in the busy, interactive hotel kitchen that services our Villas. The CDP assists in ensuring the highest standards and consistent quality in the daily food preparation, keeping up to date with new products, recipes and preparation techniques. This is in order to ensure that La Residence’s kitchen lives up to The Royal Portfolio’s purpose which is “to give our guests a complete experience and a perfect stay”.Duties & Responsibilities:Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Able to estimate the daily production needs and checking the quality of raw and fresh products to ensure that standards are met.Preparing, cooking and presenting high quality dishes within the specialty sectionAssisting the Sous Chef in maintaining menu standards, recipes and developing dishesPreparation of mis en place and co ordination of this duty for meal periods by Commis ChefsAssisting with the management of health & safety and food hygiene practicesManaging and training Commis ChefsMonitoring portion and waste controlOverseeing the maintenance of kitchen Requirements & Qualifications:Must have at least 2 years’ experience as a CDP in a 5* Hotel kitchenTertiary qualification in Culinary Arts Degree with minimum 3 years certification.A creative chef, confident to run a section: preparing, cooking and presenting high quality dishes within the specialty sectionStrong team player, positive attitudeAbility to lead and manage junior team membersDemonstrated excellent written and verbal communication skills.Ability to multitask with strong time-managementHigh level of attention to detailGood level of numeracyEnthusiasm to develop your own skills and knowledge plus those around youAdaptability to change and willingness to embrace new ideas and processesAbility to work without close supervisionProven job reliability, diligence, dedication and attention to detailMust be flexible with working nights, weekends, and holidaysPreference will be given to candidates already residing in Franschhoek/ the surrounding areasIt is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.Please note it is a condition of employment, that all staff undergo a pre-employment polygraph te
https://www.jobplacements.com/Jobs/C/Chef-de-Partie--La-Residence-1269356-Job-Search-03-06-2026-05-00-14-AM.asp?sid=gumtree
2mo
Job Placements
1
Save this search and get notified
when new items are posted!