Job Expired

Are you a passionate and skilled pastry chef with a flair for creating high quality desserts and baked goods? One of our safari tourism clients is seeking a dedicated Sous Chef (Pastry) to join their camp kitchen team.

With responsibilities across kitchen and food presentation areas, the candidate will lead the preparation and presentation of all pastries and baked goods, while maintaining high standards of organisation, food quality and hygiene. This opportunity is ideal for someone who takes pride in their craft and enjoys contributing to exceptional dining experiences in a unique safari camp setting.

Operating as second-in-command (2IC) to the Executive Chef, the Sous Chef (Pastry) works collaboratively with the Food & Beverage department. They oversee efficient kitchen operations, effective stock management, and adherence to operational standards. The role contributes to menu development and supports the ongoing training and mentoring of kitchen staff.

Key Responsibilities

Culinary Leader | Collaborate with other departments including Villa Hosts, F&B and Operations to ensure seamless service delivery.
Pastry & Bakery Production | Maintain consistency and presentation of all menus, with a focus on pastries and baked goods.
Kitchen Operations | Support the day-to-day operations of the kitchen, ensuring smooth and efficient food preparation and service.
Stock Management & Procurement | Monitor stock levels for ingredients and kitchen supplies to ensure uninterrupted operations.
Compliance & Food Safety | Ensure all pastry preparation complies with applicable food safety, hygiene and health regulations.
Staff Management | Support the Executive Chef in supervising F&B staff and ensuring effective teamwork within the kitchen.

Requirements

Qualification: A recognised culinary qualification with a focus on pastry, baking or professional cookery. Formal training from a recognised culinary school or hospitality institution is preferred.
Experience: At least five (5) years’ experience in professional kitchens, with a minimum of two (2) years specialising in pastry or bakery operations. Experience in luxury hospitality roles, in safari camps or premium lodges or hotels, is essential.