Head Pastry Chef

• Formal culinary or pastry qualification
• Minimum 3-5 years’ experience as a Pastry Chef in a luxury or fine-dining environment
• Previous experience in a 5-star lodge or hotel setting
• Creative flair with attention to detail and presentation

• Plan, prepare, and present high-quality desserts, breads, and pastries
• Design seasonal and event-specific pastry menus
• Maintain hygiene and safety standards in the pastry kitchen
• Oversee ordering, stock control, and cost management for pastry items
• Lead, train, and manage a small pastry team
• Strong leadership and communication skills
• Able to thrive in a remote, fast-paced hospitality environment

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