Junior Pastry Sous Chef - Creative Desserts, High-Volume

Parker's Tavern; Cambridge; On-site; GBP 31,000 - 38,000; Full time

Benefits offered by this job

Competitive salary

Free meals on duty

Team Member Parties

Room and F&B discounts across Marriott

Refer a friend – up to £400

Job summary

University Arms: Parker’s Tavern in Cambridge seeks a Junior Pastry Sous Chef to lead a pastry section, delivering high-quality desserts with creativity and precision. You will be part of a historic hotel team, working across fine-dining and high-volume service.

Ideal candidates will have pastry-focused experience in a hotel, strong plating techniques, and a commitment to food safety and allergen standards.

Qualifications

• Experience as Pastry Chef de Partie or Junior Pastry Sous Chef in a hotel or high-quality pastry environment.
• Strong pastry skills with attention to detail and plating.

Responsibilities

• Prepare, bake, and present pastry and dessert items to the highest standards.
• Run an assigned section within the pastry kitchen efficiently and independently.
• Contribute to menu creation, recipe development, and seasonal offerings.
• Support high-volume production for afternoon teas & desserts.
• Maintain pastry quality, portion control, and consistency.
• Ensure all food produced meets hygiene, safety, and allergen standards.
• Train, supervise, and guide junior team members when required.
• Assist with stock control, ordering, and inventory management.
• Collaborate with the wider kitchen team to ensure smooth service.
• Deputise the pastry team in the absence of the Head Pastry Chef.

Skills

Pastry skills

Creativity

Food safety

Allergen protocols

Fine-dining experience

High-volume service

Job description

University Arms: Parker’s Tavern in Cambridge seeks a Junior Pastry Sous Chef to lead a pastry section, delivering high-quality desserts with creativity and precision. You will be part of a historic hotel team, working across fine-dining and high-volume service.

Ideal candidates will have pastry-focused experience in a hotel, strong plating techniques, and a commitment to food safety and allergen standards.