Job Reference


Job Title

Head Pastry Chef


We are Currently working alongside a beautiful luxury Hotel that is part of a fantastic hotel group who are seeking a strong 2AA rosette Head Pastry Chef to push the food offering. This unique hotel has 24 bedrooms and two restaurants with a large kitchen brigade of 9 chefs that are all wanting to succeed in pushing this already.

The chef will need to be able to structure the section with a great personality & drive to make sure all deadlines are met by the senior management & owners to serve extraordinary food to clients in all areas of the multi outlet hotel while pushing the Restaurant to hopefully gain its 3rd.

So, on average the working week currently is 4 days over 7 around 45 hours a week giving the team 3 days off all for a salary of £30k per annum. 

Overall, we are seeking a strong head pastry chef who has worked to a 2AA rosette standard in a multi-outlet hotel that can push this already award-winning property by implanting new menus while managing all costings, ensure all relevant documentation is carried out and make a name for themselves in the local and surrounding area.




Candidate Role


  • Each member of the kitchen brigade must be issued with a training manual and records must be kept of everyone’s systematic training through those manuals
  • To ensure standards are met, both in terms of quality of food received by the customer and consistency of production methods
  • Maintain the 2aa rosette level accreditation while pushing for the 3rd
  • Assume overall charge and responsibility of the pastry section
  • Liaise with the senior management to develop the food business as a whole
  • Uphold strict legislation relating to environmental health requirements
  • Participate in daily food preparation and service
  • Develop seasonally inspired menus whilst sourcing best quality ingredients
  • Train and develop junior members of the kitchen brigade
  • Ensure kitchen fridges are hygienic and adopt stock rotation systems
  • This is a hands-on role, daily presence on the main line is essential

Candidate Specification

  • Experience as a senior brigade member is essential
  • Experience in 2/3AA rosette accredited establishments is essential
  • Be passionate, creative and have enthusiasm to develop as part of a team
  • Great management skills are essential
  • All menus should be fully costed prior to introduction with the use of costed recipes and overall menu theoretical GP potential calculated through sales mix analysis.
  • Can work independently and manage a team
  • Work closely with the Kitchen brigade to forecast trade and supply level including training front of house 
  • High levels of professionalism and approachability 
  • Have a natural drive to develop the food offering
  • Delegating tasks, supervising and manage the team, while keeping them motivated.
  • Ensuring products are produced to specification and the production schedule is met
  • Ensure stock rotation and; labelling of both in process and completed goods are carried out
  • Can manage costings and implement new menus in accordance to change of season while keeping all sections 
  • Ensure all relevant documentation is carried out by yourself and the team
  • To ensure stock levels are in line with agreed levels
  • To manage Training and Health and safety
  • Ensure any start up or close procedures are followed
  • Must have all up to date training and qualifications 

Candidate Benefits

  • 2 AA Rosette
  • Well respected Hotel Group
  • Chance to make a name for yourself in the surrounding area
  • Fantastic salary package
  • Constantly trying to push for greater success 
  • Help with relocation
  • Kitchen brigade of 9
  • Staff Meals
  • 48 hour working week (depending on business)

Extra Information

Contact our consultants today for more information on this exciting position- 01422 893 009

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.


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