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 specialization35 years experience as a Pastry Chef in a luxury lodge, hotel, or fine-dining environmentStrong knowledge of pastry techniques, breadmaking, plated desserts, and high-end bakingAbility to design menus, create seasonal dessert concepts, and produce items from scratchExcellent attention to detail, creativity, and presentation skillsStrong organisational skills with the ability to maintain consistent quality under pressureKnowledge of food safety, hygiene standards, and stock controlAbility to train, mentor, and guide junior kitchen staffWillingness to live in a remote, bush environmentCandidate Responsibilities:Create, prepare, and execute all pastry items, desserts, baked goods, and specialty creationsDevelop innovative and seasonal pastry menus aligned with lodge standardsEnsure consistency, quality, and immaculate presentation across all pastry offeringsOversee kitchen hygiene, storage procedures, and compliance with food safety regulationsManage pastry stock levels, ordering, rotation, and cost controlWork closely with the Head Chef and kitchen team to support overall menu planningAssist with special events, private dining, bush meals, and celebration cakes where requiredTrain and upskill junior staff, maintaining high standards of professionalismMaintain equipment and ensure the pastry section operates smoothly and efficientlyThis is a live-in position