Head Pastry Chef– Sj2680, Soweto

Position Overview

Safari JOBS is searching for a visionary Head Pastry Chef to lead the sweet department of an architectural masterpiece tucked away in a world‑renowned, malaria‑free volcanic landscape. Working within a sanctuary celebrated for its striking modern design and breathtaking panoramic views, you will find the surrounding wilderness to be the ultimate backdrop for seasonal, nature‑inspired innovation.As the leader of the pastry brigade, you will enjoy the creative sovereignty to design and introduce avant‑garde dessert concepts, artisanal bakes, and intricate sugar work that align with a high‑end fine‑dining vision. We are seeking a mentor and an innovator – someone who is passionate about the "why" behind the technique and eager to inspire a dedicated team to reach new heights of excellence. In this role, your finer attention to detail becomes the final touch on a world‑class guest experience, ensuring every meal ends with an unforgettable flourish.Responsibilities

Design and introduce innovative, seasonal desserts and pastries. Manage the daily preparation and baking of high‑quality items, ensuring consistency. Train, mentor, and schedule junior pastry staff. Control food costs, manage inventory, and order supplies. Uphold the highest standards of taste, presentation, and sanitation (HACCP).Work with the executive chef to align dessert offerings with the overall culinary vision. Maintain flexibility for operational changes and work cycle variations. Qualifications

Clear criminal record. Excellent employment track record– references will be verified. Professional Cookery/Culinary Arts Diploma from a reputable hotel school. Proven experience as a Head or Senior Pastry Chef in fine dining or luxury hospitality. In‑depth knowledge of pastry techniques, baking, and chocolate/sugar work.Strong management, communication, and organizational skills. Exceptional artistic flair and attention to detail. Excellent understanding of the latest food trends and concepts. Finer attention to detail and maintaining a guest‑centric approach in everything. Ability to drive change and look for operational efficiencies/synergies.Ability and willingness to train, mentor, develop, and continually improve the kitchen brigade. In‑depth knowledge of health and safety, including food safety and hygiene. Extensive knowledge of all dietary requirements. Benefits

Competitive monthly remuneration– salary expectations to be discussed. Accommodation (partially/furnished) with own bathroom. Two meals per day from the staff canteen. Provident fund – 100% coverage by the company. Medical aid membership – compulsory part of the package, with full contribution paid by the employee.Uniform and laundry services. Complimentary staff shuttle service for shift transport, including pick‑up before each shift and drop‑off after each shift for staff living within approximately 30 km of the property. Work cycle: 21 days on, 7 days off.

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