Pastry Sous Chef - 5-Star Luxury Safari Lodge - Kruger National Park | Sl

?Pastry Sous Chef - 5-star Luxury Safari Lodge - Kruger National Park, Mpumalanga Kendrick Recruitment is searching for a skilled and passionate Pastry Sous Chef for one of Africas most celebrated and globally awarded luxury safari companies, with operations within the Kruger National Park, Mpumalanga. This is a hands-on pastry leadership role working under the Head Chef and Senior Sous Chef - responsible for delivering an exceptional fine dining pastry experience, maintaining world-class standards across all pastry production, training junior staff and actively supporting the lodges conservation ethos. Please note: A valid South African ID or valid working visa is essential. Minimum Requirements: Minimum 3 years relevant experience in a medium-sized kitchen within a 5* luxury environment - essential Strong; proven pastry background across breads, croissants, Danish pastries, ice-creams, sorbets, cakes, biscuits and desserts Ability to calculate food costs and work within a kitchen budget Good computer literacy Strong understanding of kitchen procedure and timing requirements Wide food knowledge with the ability to contribute to menu design Awareness of dietary requirements and allergen management Ability to train, oversee and develop junior kitchen staff Basic knowledge of labour legislation Full understanding of hygiene protocols, HACCP and food safety Knowledge of cleaning methods, safety procedures and firefighting equipment Passion for the industry and genuine willingness to grow Good personal hygiene, grooming and physical stamina Good communication skills Stable work history with contactable references Key Responsibilities: ? Pastry Production & Standards Prepare all pastry items to the highest standard including breads, croissants, Danish pastries, ice-creams, sorbets, cakes, biscuits and desserts Ensure the ultimate food experience for guests in line with the lodges food concept Supervise the quality of all food produced and served in a hygienic manner Follow and implement new food concepts and menu updates ? Financial & Stock Management Run the kitchen in a cost-effective manner within an agreed budget Manage food strategically to reduce waste through portion control and stock rotation Assist with stocktakes, ordering and management of kitchen sections when required Monitor quality and care of equipment and products; minimise breakage ? Team & Operations Train and develop junior kitchen staff Ensure effective shift handovers on arrival and departure Communicate with departmental teams to ensure guest needs are met and operations run smoothly Implement and maintain Health and Safety procedures throughout ? Conservation & Sustainability Actively participate in and support the lodges conservation message and purpose Package: Market-related salary Live-in: Accommodation and meals provided Standard group benefits included Should you feel you are the right fit for this role, please apply with your updated CV, a food and pastry portfolio, contactable references and a recent head and shoulders photo ASAP! ? Please Note: If you do not receive feedback within 7 working days, kindly consider your application unsuccessful.