Pastry Chef

SUMMARY:
Luxurious Big 5 Safari Lodge is looking for a PASTRY SOUS CHEF

POSITION INFO:
The Pastry Chef is a key member of this luxury Big 5 safari lodge, responsible for creating exceptional pastries, breads, and desserts that enhance the guest experience across restaurants, banquets, and private dining. Alongside production, the Pastry Chef collaborates with the culinary team to design innovative offerings, engages with international guests for feedback, and manages inventory, food costs, and hygiene standards. Every creation reflects the lodge’s commitment to excellence, sustainability, and a world-class luxury brand.

Core Criteria:

• Expertise in pastry and baking
• Creativity and innovation in dessert design
• Strong attention to detail in consistency and presentation
• Ability to work collaboratively with culinary staff and management
• Guest-focused mindset with commitment to luxury service
• Effective time management and organizational skills
• Knowledge of food safety, hygiene standards, and sustainable practices
• Flexibility to work long hours, weekends, and public holidays
• Ability to thrive in a fast-paced, high-pressure luxury hospitality environment

Candidate Responsibilities:

• Prepare, bake, and present pastries, breads, desserts, and confectionery to five-star standards
• Develop new dessert concepts, seasonal menus, and specialty offerings
• Maintain consistency, portion control, and plating standards
• Provide pastry items for breakfast, lunch, dinner, banquets, and special events
• Supervise and coordinate pastry staff during preparation and service
• Train, mentor, and develop junior pastry staff
• Ensure hygiene, food handling, and safety standards are met
• Maintain cleanliness, organization, and proper storage of ingredients and equipment
• Enhance guest satisfaction through exceptional desserts and baked goods
• Interact with guests for feedback when appropriate
• Collaborate with the culinary team to create unique luxury offerings
• Monitor stock levels, inventory, and wastage
• Support food cost control and minimize waste
• Assist in sourcing high-quality ingredients
• Ensure compliance with health, hygiene, and safety standards
• Follow food safety and sanitation policies
• Promote environmentally responsible practices

 

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