27/10/2026
VACANT POSITION – CDP Pastry Chef
Recreation Africa Leisure Industries (PTY) Ltd requires the services of a CDP Pastry Chef.
The Chef de Partie – Pastry will work closely with the Sous Chef and junior kitchen team to prepare, produce and present high-quality pastries, desserts and baked goods in a busy hotel environment. The successful candidate must maintain excellent standards of food quality, consistency, presentation, hygiene and kitchen organisation while contributing to an exceptional guest experience.
Key Responsibilities:
- Ensure all stock is stored correctly and maintained under optimum conditions.
- Prepare fresh mise-en-place on time and follow recipes, quantities, portion sizes and presentation standards.
- Maintain cleanliness, hygiene and organisation within the pastry section.
- Train, guide and support junior cooks and trainees, ensuring fair and professional treatment of staff.
- Communicate anticipated stock shortages promptly to the Sous Chef or Head Chef.
- Maintain discipline and professional conduct within the section.
- Deputise for the Sous Chef and take charge of the kitchen when required.
- Attend relevant training courses and seminars, and develop management skills for future advancement.
Minimum Requirements:
- We are seeking a flexible, motivated and team-oriented individual who can maintain consistent quality and service standards during normal and peak operations.
- Grade 12 or equivalent.
- 2–5 years’ experience in a professional kitchen, with proven experience as a Chef de Partie – Pastry in a hotel, resort, restaurant or high-volume hospitality environment.
- A relevant culinary qualification will be an advantage.
- Sound knowledge of food preparation, safe food handling and hygiene practices.
- Ability to work efficiently in a fast-paced environment and remain productive under pressure.
- Willingness to work flexible shifts, including Sundays, weekends and public holidays.
- Good communication, interpersonal and teamwork skills.
- Strong attention to detail and commitment to food quality and guest satisfaction.
- Reliable, punctual, disciplined and well presented.
- Ability to follow instructions and adhere to hotel standards and procedures.
- Self-motivated, proactive and results-oriented, with the ability to take initiative.
How to Apply
Please email your CV to Linda O’Dwyer at [email protected] and Lemogang Mazwane at [email protected] by no later than 26 November 2026.