Pastry Chef

Job Location:

Anantara Tented Camp Kafue River

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

The Pastry Chefs are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, variety, and above all fresh baked scents of our breads and sweet delights. The Pastry section is pivotal for the Brand, because it caters for the sweet tooth, and it is also the crescendo of any memorable meal.

• Creating great pastries and desserts, using the theme of the brand as much as possible…which in our case is focused on the use of local ingredients.

• Training young and upcoming Chefs, on how to bake, and prepare sweet dishes. This also entails you vouching for and advocating for these young Chefs if you see that they have potential to take their career to the next level.

• Maintaining a steady monthly food cost, by minimising wastage– but do not be constrained by it in the search for creating new and original products, the creativity aspect remains vital.

• Prepare special Showpiece productions for special occasions such as weddings, birthdays and anniversaries, and display buffets.

• To be a Food Ambassador for Anantara, supporting new openings and Task Force missions

• Be well versed with dietary requirements, religious dietaries, and be able to pivot and be flexible with changing your recipes to suite different pallets if the Guests do not consume certain ingredients

• To assist the Executive Chef with enforcing health and hygiene on your section and practising FIFO in your dry storage area, fridges, and freezers

• Correctly storing your products so that they are not contaminated by the ingredients and products of the savoury section and vice versa

• Reporting any broken-down equipment to maintenance as soon as possible.

• Recording all transfers that are sent out to other departments and kitchens.

• Participating in stock take when the Executive Chef requires you to be involved.
• https://minor.wd102.myworkdayjobs.com/en-US/Careers/job/Central-Zambia/Pastry-Chef_JR116914?Business_Unit=aad9f66d5e7f1018d61630cb61990000&Business_Group=9db76b4e787d1000a5e7c0e54a700000