Pastry Sous Chef

SUMMARY:
Overview
The 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

1. Pastry & Dessert Production

• Prepare 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.).

1. Kitchen Operations

• Assist 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.

1. Quality Control & Standards

• Maintain 5-star presentation and plating standards at all times.
• Ensure hygiene and food safety compliance (HACCP standards).
• Monitor freshness and quality of ingredients.

1. Stock Control & Ordering

• Manage pastry inventory, ordering, and stock rotation.
• Conduct regular stock takes and control wastage.
• Liaise with suppliers, often in remote/logistically challenging environments.

1. Team Leadership

• Supervise and train junior pastry staff and kitchen assistants.
• Maintain a positive and productive kitchen environment.
• Assist with staff scheduling and performance management.

1. Guest Experience

• Contribute 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.

1. Health & Safety

• Maintain strict cleanliness and hygiene in line with lodge standards.
• Ensure safe food handling and storage practices.

POSITION INFO:
Qualifications & Requirements
Education

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

• 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.

• 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.

• 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.