Job Purpose
The Pastry Chef is responsible for creating, producing, and presenting high-quality pastry, baked goods, and desserts for all lodge dining experiences, including restaurants, banquets, and private dining. The role ensures consistent quality, creativity, and presentation while maintaining hygiene, food safety, and operational standards in line with a five-star lodge environment
Duties and Responsibilities
Culinary & Production Responsibilities
·         Prepare, bake, and present all pastries, breads, desserts, and confectionery items according to five-star lodge standards.
·         Ensure all desserts and baked goods meet the highest quality in taste, texture, and presentation.
·         Develop new dessert concepts, seasonal menus, and specialty offerings in collaboration with the Executive Chef.
·         Maintain consistency, portion control, and adherence to recipes and plating standards.