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Company Perks
paid overtime
company bonus
50 hours
Pastry Sous Chef required for this iconic destination multi outlet five star hotel to support the Exec and Head Pastry Chef across the company. Pastry Chef's will be working with the development team of 15 and managing all aspects of the Pastry Kitchen to produce quality mis en place, plated desserts, petite fours and all ice creams and more
The team headcount this year is 15 and the section broken down into hotel (amenities), Afternoon tea, banqueting and events, restaurant and room service operations, The Head Pastry Chef is very talented and creative and the team are very passionate and driven, someone of a similar quality is needed to help drive this day to day forward and expand on the product range.
Pastry Chef's will be the finished article and have worked with good quality Fresh ingredient Pastry cuisine, quality restaurants and or hotels and have experience in volume.
Head Pastry Chefs will be good communicators and highly organised, be good with deadlines and targets. The site will operate up to 5 kitchens with various offerings and cuisines. So a Pastry Sous will oversee the various offerings all made in house and from and plated desserts to Patisserie and all in between .
The set up will also offer bespoke events and weddings 120 pax
Fully new kitchens and pastry sections with bakery and chocolate room. This Pastry Sous role is a key part of this opening and all site offerings, and is important in assisting with quality Pastry and desserts within the Kitchen's , to deliver a consistent and quality product, very much based on season's and classic French pastry but with influence's
The Pastry Kitchen is brand new and has been designed and built by a market leading company and with input from a well respected pastry chef, a long with the culinary director and senior team with the founders being very hands on and coming from a Chef led background. So a great Pastry Chef job to be part of a solid and well respected company.
Pastry Chef's will have a track record in quality fresh cuisine, with training and background in French and Mediterranean food and ingredients. But a passion for seasons and influenced cuisine as the major part of the cooking has bases in world influences utilising seasonal produce
