Chef de Partie Pastry

Chef de Partie - Pastry at The Fat Duck Restaurant Bray

Heston and his team are fascinated by food, in particular the way we gather sensory impressions as we eat and turn them into a narrative coloured by memories, associations and emotions a process that take place in our sensorium. Through that sensorium, each of us develops a unique, complex and highly personal relationship with what we eat and drink.

This is a fantastic opportunity for an experienced Chef de Partie to join us and become part of this exciting chapter at The Fat Duck; as we encourage our guests to explore and broaden their feelings and experiences with food; tasting our iconic dishes that interplay with mouth, nose and mind turning eating into something personal, memorable and extraordinary.

Working at The Fat Duck provides an inimitable experience for passionate and skilled chefs and front of house stars. Development is always encouraged, and everyone is an integral member of the team to make every visit the absolute best it can be for our guests.

Heston Blumenthal, a self-taught chef, has been changing the culinary landscape in his quest for perfection for the past two decades. Heston Blumenthal's mantra, Question Everything, lies at the core of the restaurant's values.

Experience needed for a Pastry Chef de Partie

We are looking for Chef de Partie's with the following qualities:

• Enthusiastic work ethic with integrity
• Passionate aboutexceptionalfood
• The ability to multi-task and work well under pressure
• Motivated and committed
• Previous experience with a desire to learn and develop your skills

Benefits for aPastry Chef de Partie

• Competitive salary
• Work life balance AM/ PM shifts approx. 48 hours per week
• Long Service Awards
• Employee of the month scheme
• Meals on duty
• Group well-being events
• Discounted gym membership
• Training and development
• 50% discount at other group restaurants
• Employee Assistance Programme

About The Fat Duck

Located in the picturesque village of Bray, Berkshire, The Fat Duck opened its doors in 1995 and has been at the cutting edge of dining ever since, gaining a prestigious three Michelin stars in 2004.