Job Reference

bv546

Job Title

Head Pastry Chef

Description

We are working alongside a fantastic 2 rosette property searching for an experienced head Pastry Chef to join their brigade. The property is a busy 16-bedroom refurbished country hotel that has a hands-on owner aiming to push the property to gain more awards & accolades.

The restaurant caters for up to 60 covers on an evening and approximately 30 covers on a lunch service. The property has held 2 AA rosettes for a number of years and has the intent to push further forward for accolades.

This is a great opportunity for a Head pastry chef to make a name for themselves & to show off their years of experience/ skills working as part of a passionate team to further develop the business. The owner has recently invested plenty of money into the kitchen closing for a few weeks to fit new equipment and space to progress.

The average working week will be around 45-48 hours which spans 5 days over 7, the owner can also assist with relocation for the right candidate offering them temporary accommodation which is a shared house close to the property.

The Owner of the business is very negotiable on salary and is open if the right candidate comes forward.

Overall, we are looking for an experienced Head Pastry Chef, to join this already successful brigade at one of the regions premier hotel venues pushing for more accolades.

 

Candidate Role

  • Produce high level desserts and pastries for weddings and a la carte
  • Be the Head of Department with the day to day running of the section
  • Delegating tasks, supervising and manage the team, while keeping them motivated.
  • Ensure the section is managed to an extremely high level
  • Ensuring products are produced to specification and the production schedule is met
  • Report any yield or quality issues with products to the Head Chef
  • Ensure stock rotation and; labelling of both in process and completed goods are carried out
  • Ensure all relevant documentation is carried out by yourself and the junior team
  • Assist in the implementation of new products with the development department
  • Assist in implementing new work plans or methods
  • To liaise with the other teams on site regarding equipment/ stock control
  • To assist in ensuring stock levels are in line with agreed levels
  • To assist with ordering of ingredients
  • To help manage training, health and safety and good Working Practices
  • Ensure any start up or close down procedures are followed

Candidate Specification

  • Pastry chef experience in a 2 AA Rosette is essential
  • Ideally from accredited restaurant or hotel background
  • Great time management
  • Be able to produce high numbers of desserts for Conferences and Banqueting up to 70 covers
  • Good communication skills
  • Creative and initiative with a great personality
  • Must be able to motivate and direct the pastry team member
  • Have a keen eye for detail
  • Be able to work consistently working to all specifications

 

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