Pastry Chef Jobs in Sandton

Jack Rabbit Chocolate, advertised through Raizcorp, is looking for a qualified and highly experienced Pastry Chef or Chef with proven chocolatier experience to join its dynamic production team in Sandton. This permanent, hands-on production role offers a salary of R16,667 to R25,000 per month and applications close on 27 December 2026.

About the company and the work

Jack Rabbit Chocolate is a leading chocolate manufacturing company dedicated to creating exceptional chocolates with passion, precision and attention to detail. It combines traditional chocolate-making techniques with innovative flavours and contemporary designs to produce premium-quality confectionery for both retail and wholesale customers. The successful candidate will be responsible for producing premium chocolate products, developing innovative ranges, and keeping quality consistent across every batch.

This is a hands-on production role that requires a combination of culinary expertise, creativity, technical skill and disciplined record-keeping. The ideal candidate has a solid foundation in professional pastry or culinary arts, together with proven practical experience working with chocolate at a professional standard.

Role details and duties

The confirmed facts are: the employer is Raizcorp (Jack Rabbit Chocolate), the role is in Sandton, it is a permanent position, the salary is R16,667 to R25,000 per month, the sector is Manufacturing, and the reference number is 207025. Working hours are Monday to Friday, 08:00 to 17:00, with overtime possible during peak production periods, seasonal production or large customer orders, with prior notice wherever possible.

The key responsibilities, as stated in the original advert, include:

• Producing a wide range of premium chocolate and confectionery products, including pralines, truffles and related lines.
• Applying professional pastry and culinary techniques to chocolate production, including preparation work.
• Tempering chocolate accurately using both manual techniques and professional tempering equipment.
• Preparing and executing chocolate and pastry-based recipes according to approved formulations and production requirements.
• Operating professional chocolate-making, pastry and culinary equipment correctly, safely and efficiently.
• Monitoring chocolate temperature, texture, crystallisation, consistency, setting, shelf life and final quality.
• Applying creative pastry skills to develop innovative chocolate products, flavour combinations and finishes.
• Participating in new product development, seasonal collections and the improvement of existing products.
• Accurately adapting and scaling recipes for both small-batch artisanal production and larger commercial production.
• Identifying and resolving technical production challenges relating to tempering, moulding, cooling, filling and finishing.
• Ensuring consistency in taste, texture, presentation, portion sizes and product quality across all recipes.
• Supporting chocolate-based pastry and confectionery production where required.
• Completing daily production records and accurately documenting ingredients, production yields, wastage and related figures.
• Assisting with stock control, ingredient planning, production preparation and scheduling.
• Maintaining a clean, organised, hygienic and food-safe production environment.
• Ensuring compliance with food safety regulations, hygiene standards, allergen management and internal procedures.
• Minimising ingredient waste and contributing to efficient, cost-effective production processes.
• Collaborating closely with the production, pastry, packaging and management teams to meet production targets.
• Assisting with training, mentoring and supporting junior production staff when required.
• Staying informed about new chocolate-making techniques, pastry innovations, equipment, ingredients and trends.
• Being available to work overtime during peak production periods when required.

Requirements

Applicants should meet the following requirements, as stated in the original advert:

• A recognised qualification in Pastry Arts, Professional Cookery, Culinary Arts, Patisserie, Confectionery, or a related culinary discipline.
• A minimum of five years of professional experience as a Pastry Chef or Chef, preferably five to eight years of relevant industry experience.
• Proven, hands-on experience working with chocolate and producing professional-quality chocolate or confectionery products.
• Practical knowledge of chocolate tempering, crystallisation, moulding, ganache preparation and fillings.
• Strong pastry or culinary skills, particularly in preparing fillings, creams, caramels and ganaches.
• A good understanding of different chocolate varieties, couverture chocolate, cocoa percentages and flavour profiles.
• Experience following, developing, testing, documenting and scaling recipes.
• Experience working in a professional pastry kitchen, confectionery environment or chocolate production facility.
• Ability to operate professional pastry, chocolate-making and culinary equipment.
• Sound understanding of food safety, hygiene, allergen management, quality control and shelf-life requirements.
• Exceptional attention to detail and a commitment to consistently high-quality products.
• Creativity and a passion for producing visually appealing, innovative and premium confectionery.
• Ability to work efficiently under pressure and meet demanding production deadlines.
• Strong organisational, planning, time-management and problem-solving skills.
• Ability to work independently while contributing positively to a production team.
• Flexibility and willingness to assist across different areas of production when required.
• Reliable transport to and from Sandton is advantageous.

Desirable attributes include previous experience as a Pastry Chef, Chef de Partie (Pastry), Chocolatier or Confectionery Chef, experience with premium or luxury chocolate, experience in both artisanal and larger-scale commercial production, advanced decorating, moulding and hand-finishing skills, experience developing innovative flavours and seasonal ranges, knowledge of recipe costing, stock management, production planning and waste reduction, experience supervising or mentoring junior staff, and a portfolio of previous pastry, chocolate or confectionery creations. A formal chocolatier qualification is not essential, but proven practical experience and technical skill are required.

Where to find and apply safely

Apply only through the original Careers24 listing, using the Apply button on this page, which links directly to the Raizcorp advert. Do not pay anyone for this vacancy, and do not share banking details or passwords with anyone claiming to offer the job. If a message about this role asks for money, treat it as a scam and check the original advert instead.

Practical tips

This role rewards proven chocolate skill, so make your application specific. State your qualification, your years of experience as a Pastry Chef or Chef, and your hands-on chocolate experience, including tempering, moulding, ganache work and recipe development. If you have a portfolio of pastry, chocolate or confectionery creations, mention it and be ready to share it, since the advert notes it would be advantageous. Mention your food safety and allergen knowledge, your comfort with both small artisanal batches and larger commercial runs, and your reliable transport to Sandton.

How the process works

Applications are submitted through the Careers24 listing for this vacancy. The closing date given in the advert is 27 December 2026, with 59 days remaining when this post was prepared. Ninety-five people had viewed the advert at the time this post was prepared. The advert offers a competitive, experience-related salary, hands-on work with high-quality chocolate and professional equipment, a creative and collaborative working environment, and opportunities to contribute to new product development and seasonal collections.

Important information

This post is for information only. It is not a job offer, and it does not guarantee employment. Always confirm the full details in the original advert before applying.

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