Baker - Coworth Park

Coworth Park; Sunninghill; On-site; GBP 25,000 - 35,000; Full time

Job summary

A luxury hotel in Sunninghill, UK is seeking a skilled Baker to lead the pastry kitchen. The role involves training and developing junior chefs while maintaining high food safety and hygiene standards. Ideal candidates will have NVQ Level 2 & 3 and relevant kitchen experience. The position offers attractive perks including meals on duty and discounts within the hotel collection, alongside an inclusive work environment that values diversity.

Benefits

Complimentary nights with breakfast

50% F&B discount at selected restaurants

Employee Introductory Scheme

Life assurance cover

Uniform laundered complimentary

Complimentary meals whilst on duty

Qualifications

• Experience in a hotel or restaurant background.
• Knowledge of general kitchen and food practices.
• Ability to supervise and train team members.

Responsibilities

• Lead a section in the pastry kitchen to exceed guest expectations.
• Train and develop Demi and Commis chefs.
• Ensure cleanliness and organization of the work environment.

Skills

Good understanding of food, safety, hygiene

Good verbal and written English

Flexible ability to respond to business and client needs

Good organisational skills

Education

NVQ Level 2 & 3

COSHH

Job description

Position Overview

Join us as a Baker at Coworth Park Hotel, recently recognised as one of The Sunday Times Top 10 Best Places to Work for in 2024. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.

To lead a section in the pastry kitchen to exceed guest expectation. Train and develop Demi and Commis chefs with knowledge of patisserie and baking skills.

What you'll get

• Complimentary nights with breakfast within Dorchester Collection
• 50% F&B discount at selected restaurants at The Dorchester and Coworth Park
• Very generous Employee Introductory Scheme offered
• Team members' awards and incentives schemes
• Contributory pension scheme entitlement from date of commencement
• Life assurance cover for all team members
• Uniform laundered complimentary
• Complimentary meals whilst on duty at our team members' restaurants

What you'll do

• HACCAP – To follow the day to day procedures including; diligence, food labelling, weekly deep clean of your section
• To run an environment that is clean, tidy and organised at all times.
• Promoting morale that encourages a team to have pride in their working environment to a high level of commitment.
• To be able to independently plan the day to day running of your section effectively to meet the service by the department.
• Supervise, train and develop team members to the expected standards set out by the Head Pasty Chef.
• To always strive to maintain and drive the solid consistency of the product being produced within the pastry dept on a daily, weekly, and monthly basis.
• Have a flexible ability to respond to business and client needs.
• To follow and abide by all regulations, policies and procedures that has been set out by Coworth Park Hotel and the Dorchester collection.
• Ensure other team members are also made aware of these requirements and abide by them.
• Along with your main duties you may be asked to complete other tasks and duties as and when necessary and reasonably required.
• You may on occasion be required to adjust your hours of work to cover the business needs.

What you'll bring

• NVQ Level 2&3
• COSHH
• Hotel or restaurant background
• Good understanding of food, safety, hygiene
• General kitchen and food knowledge
• Good verbal and written English
• Good organisational skills
• Flexible ability to respond to business and client needs

We celebrate diversity and are committed to creating an inclusive environment for all employees and applicants. If you require any accommodations during the application process, please contact the People & Culture team at [e-mail]