Pastry Sous Chef

Key Responsibilities: Lead the pastry section, creating a variety of high-quality desserts, pastries, and baked goods for breakfast, lunch, dinner, and special events. Develop and implement new dessert and pastry concepts, ensuring creativity and innovation while maintaining the lodges culinary standards. Oversee the preparation, cooking, and presentation of pastries, ensuring consistency in quality, taste, and appearance. Supervise and mentor junior pastry staff, ensuring they are trained, motivated, and follow best practices. Manage inventory and ordering of pastry ingredients, ensuring the pastry section runs efficiently. Ensure compliance with health and safety regulations, maintaining cleanliness and proper food storage in the kitchen. Collaborate with other kitchen departments to ensure a smooth operation and seamless dining experiences for guests. Maintain high standards of food hygiene, sanitation, and safety at all times. Requirements: Minimum of 3 years experience in a Pastry Sous Chef or similar role within a luxury hotel, restaurant, or high-end lodge. Expertise in pastry techniques, baking, and dessert presentation. Experience managing a pastry team and kitchen operations, with strong leadership and organizational skills. A creative and innovative approach to pastry design and flavor combinations. Ability to work under pressure in a remote, fast-paced environment. Strong understanding of inventory management and cost control. Professional culinary qualification (or equivalent experience). A passion for delivering exceptional culinary experiences to guests. Excellent attention to detail and commitment to maintaining the highest standards of quality.