We are looking for a dynamic Pastry Chef to work closely with the Executive Chef, ensuring the smooth operation of the kitchen and delivering exceptional guest experiences at our lodge. Join us in making a difference, both by delighting guests and driving our commitment to sustainability.

KEY OUTPUTS:

Oversee daily kitchen operations and staff canteen, ensuring smooth and profitable operations.

Lead, train, and mentor kitchen staff, setting high standards of professionalism and service.

Manage food preparation and presentation, adhering to &Beyond recipes and quality standards.

Prepare breads, desserts, biscuits, rusks, and celebration cakes, and cater to special dietary needs.

Ensure fresh ingredients are used and guest allergies are strictly managed.

Maintain hygiene and safety standards, including cleanliness and regulatory compliance.

Monitor and minimize waste, enforce stock rotation, and ensure timely stock orders.

Assist with guest interactions, offering feedback and adapting menus to enhance experiences.

Manage portion sizes and maintain consistent cost per head for both guests and staff.

Support sustainability initiatives and recycling efforts within the kitchen.

Collaborate with the Executive Chef on menu planning and kitchen improvements.

Conduct regular staff training, ensuring standards are maintained through accurate records.

SKILLS REQUIRED:

Strong leadership and team management skills to guide and inspire kitchen staff.

Excellent organizational and multitasking abilities to handle daily kitchen operations.

Strong communication skills, both with team members and guests, to ensure smooth coordination.

Attention to detail in food preparation, presentation, and guest interactions.

Problem-solving skills to manage kitchen challenges and guest dietary requirements.

Financial management skills to control food costs and manage kitchen budget

KNOWLEDGE REQUIRED:

Experience in a high-end kitchen or lodge environment, with an understanding of luxury guest service.

In-depth knowledge of food preparation, stock control, and portion management.

Familiarity with health and safety regulations, including HACCP protocols.

Experience in menu planning, food budgeting, and training kitchen staff.

Understanding of sustainability practices in food service, including waste management and recycling.

Ability to cater to a variety of dietary needs and preferences, ensuring guest satisfaction.