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.