Pastry Chef

Are you a creative and passionate pastry chef who loves crafting exquisite desserts that delight and inspire? Three Rivers Lodge, a prestigious 5-star lodge, is seeking a talented Pastry Chef to join our dynamic kitchen team. 

Role Overview

As our Pastry Chef, you’ll take the lead in creating, preparing, and presenting a variety of desserts, pastries, and baked goods that reflect both classic techniques and innovative flair. This role requires creativity, precision, and a passion for pastry arts, as well as the ability to lead and inspire a pastry team.

• Create and execute a diverse range of pastries, cakes, breads, and desserts.
• Develop new recipes and seasonal dessert menus.
• Ensure consistent quality, taste, and presentation in every item served.
• Manage pastry section operations, including ordering and inventory.
• Maintain the highest standards of food hygiene and safety.
• Train, motivate, and support junior pastry staff.
• Monitor ingredient stock levels and place orders as needed, managing cost control and waste reduction.
• Maintain equipment and report any maintenance needs promptly.
• Coordinate with other kitchen sections to ensure timely and efficient service.
• Stay updated with culinary trends and incorporate innovative ideas into pastry offerings.

Qualifications and Experience

• Proven experience as a Pastry Chef or in a similar role within the hospitality industry.
• Strong knowledge of baking techniques, chocolate work, sugar art, and plated desserts.
• Creative, detail-oriented, and passionate about presentation.
• Excellent time management and organizational skills.
• Formal culinary training or pastry certification preferred.
• Strong knowledge of baking techniques, dessert preparation, and food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work weekends, holidays, and varying shifts as required.

Skills and Competencies

• Creativity and innovation in pastry design.
• Strong sense of taste and presentation.
• Team leadership and communication skills.
• Attention to detail and commitment to quality.
• Knowledge of kitchen operations, costing, and inventory management.