Head Pastry Chef

Hospitality & Catering Solutions; March; On-site; GBP 50,000 - 55,000; Full time

Job summary

A local dining establishment in March is seeking a Head Pastry Chef to showcase creative skills and excite diners with memorable desserts. This position offers an annual salary of £50,000 to £55,000, with opportunities for career development and a share of service charge. Ideal candidates will have at least two years’ experience at 3 AA Rosette level, focusing on high standards and motivated team training. Enjoy the chance to shape the food direction in a reputable establishment.

Benefits

Share of service charge

Generous food and drink discounts

Cycle-to-work scheme

Tech scheme

Qualifications

• At least two years’ experience cooking at 3 AA Rosette level.
• Hands-on, collaborative, and proud of delivering high standards.
• Passionate about training both FOH and BOH teams.

Responsibilities

• Showcase creative skills and excite diners with desserts.
• Deliver consistently high standards in food preparation.
• Mentor teams and develop staff confidence.

Skills

Hands-on experience

Excellent communication

Team development

Costing/numbers savvy

Passionate about seasonal produce

Job description

Job Title: Head Pastry Chef

Our client is an exclusive neighbourhood dining pub based in Angel. We are actively seeking an experienced and confident Head Pastry Chef to showcase their creative skills and excite the regular diners with memorable desserts. This rising Three AA Rosettes operation operates a menu that celebrates British cuisine.

Head Pastry Chef benefits:

• A real opportunity to make your mark and shape the food direction
• A salary ranging from £50,000 to £55,000 per annum
• A platform to have your name above the door with clear progression pathways
• Share of service charge
• Generous food and drink discounts
• Cycle-to-work and tech schemes
• Stable business, with repeat custom and a great reputation

Head Pastry Chef requirements:

• A driven Head Pastry Chef with at least two years’ experience cooking at 3 AA Rosette level
• Hands‑on, collaborative and proud of delivering consistently high standards
• Someone who is savvy with costing/numbers and can create dishes that focuses solely on what works for business.
• Excellent communicator who enjoys developing, motivating and mentoring teams
• Passionate about training both FOH and BOH to build a knowledgeable, confident brigade
• Committed to working with the best seasonal produce