Duties:

• Support the Pastry Sous Chef and Head Pastry Chef in the daily running of the pastry section, ensuring consistency, quality, and presentation standards.
• Prepare and oversee production of pastries, desserts, breads, and baked goods to the highest standard.
• Supervise and guide Chef de Partie and Commis Chefs within the pastry section, providing training and support where needed.
• Assist with menu development, including seasonal and signature pastry items.
• Ensure correct stock rotation, ordering, and storage in compliance with food safety standards.
• Monitor kitchen hygiene, sanitation, and compliance with health & safety regulations.
• Step in to lead the pastry section in the absence of the Pastry Sous Chef.
• Collaborate with the main kitchen team to support special functions, banquets, and bespoke client requirements.

Experience:

• 4–6 years’ professional pastry kitchen experience, including at least 2 years in a Chef de Partie (Pastry) role.
• Background in fine dining, luxury hotels, or UHNW households strongly preferred.
• Demonstrated ability to lead a small pastry team and manage day-to-day section operations.
• Experience in plated desserts, viennoiserie, chocolate work, sugar techniques, and cake finishing.
• Proven track record of maintaining high standards under pressure in fast-paced environments.
• Exposure to menu planning and recipe development.

Qualifications:

• Preferred a recognized culinary or pastry diploma (e.g., Le Cordon Bleu, École Lenôtre, Culinary Institute of America, or equivalent).
• Advanced knowledge of classic and contemporary pastry techniques.
• Strong understanding of food safety, HACCP, and allergen management.
• Excellent organizational and communication skills.
• A passion for creativity, precision, and innovation in pastry.
• Proficiency in English, both spoken and written.