South Africa: Pastry Chef

This role entails preparing and presenting high-quality pastries, desserts, and baked goods with precision and creativity while ensuring kitchen hygiene, food safety, and proper ingredient usage. The Pastry Chef will also assist with menu planning, stock control, and mentoring junior staff, requiring strong time management, attention to detail, and a passion for pastry excellence. Core Criteria: Formal culinary qualification, preferably with a pastry specialization 35 years experience as a Pastry Chef in a luxury lodge, hotel, or fine-dining environment Strong knowledge of pastry techniques, breadmaking, plated desserts, and high-end baking Ability to design menus, create seasonal dessert concepts, and produce items from scratch Excellent attention to detail, creativity, and presentation skills Strong organisational skills with the ability to maintain consistent quality under pressure Knowledge of food safety, hygiene standards, and stock control Ability to train, mentor, and guide junior kitchen staff Willingness to live in a remote, bush environment Candidate Responsibilities: Create, prepare, and execute all pastry items, desserts, baked goods, and specialty creations Develop innovative and seasonal pastry menus aligned with lodge standards Ensure consistency, quality, and immaculate presentation across all pastry offerings Oversee kitchen hygiene, storage procedures, and compliance with food safety regulations Manage pastry stock levels, ordering, rotation, and cost control Work closely with the Head Chef and kitchen team to support overall menu planning Assist with special events, private dining, bush meals, and celebration cakes where required Train and upskill junior staff, maintaining high standards of professionalism Maintain equipment and ensure the pastry section operates smoothly and efficiently This is a live-in position