Pastry Chef | Lodge near Hoedspruit, live-in

Are you a talented and creative Pastry Chef with a passion for exceptional desserts, baking and beautiful presentation?

An opportunity is available for an experienced Pastry Chef to join a luxury safari hospitality operation at a lodge near Hoedspruit.

THE ROLE

You will be responsible for producing high-quality pastries, breads, cakes and desserts while maintaining exceptional standards of taste, presentation, consistency and hygiene.

KEY RESPONSIBILITIES

Prepare and bake a variety of pastries, breads, cakes and desserts
Create visually appealing products using advanced decorating techniques
Develop innovative recipes, flavours and dessert concepts
Manage the pastry section and ensure an efficient workflow
Control stock, ingredients and food costs
Minimise waste and optimise ingredient usage
Maintain strict food safety and hygiene standards
Ensure consistency in taste, texture and presentation
Develop and refine recipes and menu items
Cater for dietary requirements
Train and mentor junior pastry chefs and kitchen assistants
Keep up with industry trends and introduce new techniques
Work closely with the wider culinary team

Requirements

Minimum 3+ years' experience in a senior pastry role at a 5 star lodge
Strong knowledge of baking techniques, ingredients and decoration
Culinary Arts Diploma or certification preferred
Excellent attention to detail and presentation
Strong organisational and time-management skills
Ability to work under pressure and meet deadlines
Good communication and leadership skills
Creative, innovative and passionate about pastry
Strong work ethic and commitment to hygiene
Adaptable, solution-oriented and customer-focused

Benefits

Live-in with accommodation and meals on duty. 50% medical aid and provident fund.

Compétences requises

Pastry baking techniques (pastries, viennoiserie)Artisanal bread bakingCake and dessert production and modern plating/presentationAdvanced pastry decoration (sugar work, piping, glazing)Recipe development and flavour innovationPastry section management and kitchen workflow coordinationCost control and inventory/stock managementWaste minimisation and ingredient optimisationFood safety, hygiene and complianceTraining, mentoring and developing junior pastry staffCatering for dietary requirements and allergen managementTime management and ability to work under pressureCommunication and collaboration with the wider culinary teamKeeping up with industry trends and introducing new techniques

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