Pastry Sous Chef

Duties: Menu Development: Collaborate with the Executive Chef to design and update pastry menus. Develop innovative and seasonal dessert offerings that align with the lodge's culinary vision. Operational Management: Supervise pastry preparation and presentation to ensure consistency and excellence. Oversee daily operations, including stock control, inventory management, and ordering. Quality Assurance: Ensure all dishes meet the lodge's 5 standards. Maintain high levels of cleanliness and hygiene in compliance with food safety regulations. Team Leadership: Train and mentor junior pastry chefs and kitchen staff. Delegate tasks effectively while fostering a collaborative and motivating work environment. Cost Management: Assist in managing food costs by minimizing waste and optimizing ingredient usage. Maintain accurate records of production and expenses. Guest Interaction: Occasionally interact with guests during special events or tastings. Customize desserts for guest preferences or dietary requirements. Requirements: Diploma or degree in Culinary Arts, with a focus on Pastry Arts. At least 35 years of experience in a high-end or luxury hospitality setting, with 12 years in a supervisory role. Advanced pastry techniques, including chocolate work, sugar art, and artisanal bread-making. Creative flair for designing unique and visually appealing desserts. Strong organizational and multitasking abilities. Attention to detail and a commitment to excellence. Leadership skills with the ability to inspire and manage a diverse team. Adaptability to work under pressure and meet tight deadlines. Package: Monthly package: negotiable depending on experience and qualifications Accommodation Pension fund Work cycle: 21 days on / 7 days off 15 Days annual leave

Location: Hoedspruit, ZA

Posted Date: 3/18/2025