Pastry Chef

Key Responsibilities: Create and prepare a variety of desserts, pastries, and baked goods, ensuring exceptional taste and presentation. Develop new recipes and innovative dessert menus that align with lodge themes and seasonal ingredients. Oversee the pastry kitchen operations, including ordering ingredients, managing inventory, and maintaining cleanliness. Train and supervise pastry assistants and kitchen staff to ensure consistent quality and efficiency. Collaborate with the Head Chef and culinary team to plan and execute special events and themed dinners. Work other kitchen sections when required. Requirements: Proven experience as a Pastry Chef in a high-end restaurant, hotel, or luxury lodge environment. Proficiency in a wide range of pastry techniques and baking methods. Creative flair and passion for creating visually appealing and delicious desserts. Strong organizational and leadership skills. Ability to work well under pressure and manage a fast-paced kitchen environment. Knowledge of food safety and sanitation regulations. Diploma or degree in Culinary Arts or Pastry/Baking preferred.