Key Responsibilities:

Designing and executing dessert menus in line with lodge standards and guest preferences.
Baking and preparing a diverse range of pastries, cakes, breads, and other baked items.
Ensuring presentation meets aesthetic standards and enhances the dining experience.
Monitoring inventory and ordering supplies to maintain freshness and availability.
Adhering to health and safety regulations regarding food preparation and storage.
Training and mentoring junior kitchen staff in pastry techniques and standards.

Requirements:

Proven experience as a Pastry Chef or similar role in a reputable establishment.
In-depth knowledge of baking techniques, pastry equipment, and ingredients.
Creativity and ability to develop innovative and appealing dessert recipes.
Strong organizational and time management skills.
Ability to work effectively in a team environment.
Excellent communication skills and attention to detail.
Culinary degree or relevant certification preferred.

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