OverviewThe Pastry Sous Chef supports the Head Chef in managing all pastry and dessert production, ensuring exceptional quality, creativity, and consistency aligned with 5-star standards. The role combines fine dining expertise with the ability to operate in a remote lodge environment. Key Duties & Responsibilities Pastry & Dessert ProductionPrepare and present high-end desserts, pastries, breads, and baked goods.Develop innovative dessert menus aligned with seasonal and lodge themes.Ensure consistency in taste, texture, and presentation across all services.Cater for dietary requirements (vegan, gluten-free, allergies, etc.). Kitchen OperationsAssist in managing daily pastry kitchen operations.Maintain mise en place and ensure readiness for all meal services (breakfast, high tea, dinner).Work closely with the Head Chef on menu planning and costing.Ensure efficient use of ingredients to minimize waste. Quality Control & StandardsMaintain 5-star presentation and plating standards at all times.Ensure hygiene and food safety compliance (HACCP standards).Monitor freshness and quality of ingredients. Stock Control & OrderingManage pastry inventory, ordering, and stock rotation.Conduct regular stock takes and control wastage.Liaise with suppliers, often in remote/logistically challenging environments. Team LeadershipSupervise and train junior pastry staff and kitchen assistants.Maintain a positive and productive kitchen environment.Assist with staff scheduling and performance management. Guest ExperienceContribute to unique guest experiences (e.g., bush breakfasts, special occasions).Occasionally interact with guests for personalized service.Ensure desserts complement the lodge’s luxury dining experience. Health & SafetyMaintain strict cleanliness and hygiene in line with lodge standards.Ensure safe food handling and storage practices.

Qualifications & Requirements
Education

• Formal Culinary Diploma or Pastry Qualification from a recognized institution.
• Food Safety/HACCP certification advantageous.

Experience

• 3–5 years’ experience in a pastry role within:
• 5-star hotels
• Fine dining restaurants
• Luxury lodges or resorts
• Previous experience as a Pastry Chef de Partie or Junior Sous Chef preferred.
• Experience in remote or lodge environments is highly advantageous.

 
Key Skills & Competencies

• Strong pastry and baking skills (plated desserts, breads, pastries, chocolate work).
• Creativity and attention to detail.
• Ability to work under pressure in a high-end service environment.
• Strong organizational and time management skills.
• Leadership and mentoring ability.
• Adaptability (important for remote lodge conditions).
• Knowledge of dietary trends and international cuisine.

 
Working Conditions

• Live-in position (accommodation and meals typically provided).
• Work on a rotation cycle (e.g., 6 weeks on / 2 weeks off).
• Long hours, including weekends and public holidays.
• Remote location with limited access to urban amenities.