Pastry Chef

About This Role

Working closely with senior chefs, the Pastry Chef is responsible for the smooth operation of the pastry section across both the All-Day Dining Restaurant and Banqueting Kitchens. This role requires creativity, precision, strong organisational skills, and a genuine passion for pastry and dessert production. The successful candidate will contribute to creating memorable guest experiences through innovative and beautifully presented pastry products while supporting both restaurant and large-scale banqueting operations.

Responsibilities

• Prepare, bake, and present a variety of pastries, desserts, cakes, breads, petits fours, and other pastry items to the highest standards
• Ensure all pastry products are produced consistently, following approved recipes, specifications, and presentation guidelines
• Manage the day-to-day operation of the pastry section, ensuring mise en place is completed efficiently and service runs smoothly
• Produce high-quality desserts and pastry items for restaurant service, conferences, weddings, banquets, and special events
• Conduct regular quality checks on ingredients and finished products to ensure freshness, consistency, and excellence
• Assist in the development of seasonal dessert menus, afternoon tea offerings, specialty cakes, and innovative pastry creations while considering guest preferences, dietary requirements, and food cost targets
• Monitor stock levels within the pastry section and participate in stock rotation and inventory control procedures to minimise wastage
• Ensure all pastry ingredients and products are correctly stored and labelled according to food safety standards
• Support and mentor Commis Chefs, Apprentices, and junior team members within the pastry department
• Maintain high standards of cleanliness, organisation, and hygiene throughout the pastry kitchen
• Ensure full compliance with food safety, allergen management, health and safety regulations, and company procedures
• Collaborate effectively with the wider kitchen brigade to deliver exceptional guest experiences across all food outlets

Requirements

• NVQ Level 2 or 3 in Professional Cookery (Pastry) or equivalent culinary qualification and relevant industry experience
• Proven experience running a pastry section within a high-volume, quality-focused hotel, restaurant, resort, or banqueting environment
• Experience producing desserts for both à la carte and large-scale banqueting operations
• Previous experience within a quality-driven establishment, ideally operating at a minimum 1 AA Rosette standard or equivalent
• Valid Level 2 Food Hygiene Certificate
• Sound knowledge of pastry production techniques, baking methods, chocolate work, sugar craft, and dessert presentation