Lead Pastry Chef – Fine Dining Dessert Architect

Raffles; England; On-site; GBP 42,000 - 65,000; Full time

Benefits offered by this job

28 days holiday

Staff meals

Free dry cleaning

Pension contribution 3%

Life Assurance

Employee assistance programme

Job summary

Raffles is seeking a Pastry Chef to lead the day-to-day pastry operation in a fine dining setting at Mauro Colagreco restaurant. You will supervise pastry production, develop seasonal desserts, and maintain high presentation standards in collaboration with corporate pastry leadership.

You will train junior chefs, manage stock and costs, and ensure allergen controls and hygiene policies are rigorously followed in a fast-paced environment. Evening/weekend work is required.

Qualifications

• Proven pastry experience in a fine dining restaurant or comparable luxury hospitality setting.
• Strong practical skills in plated desserts, chocolate work, pastry and dough preparation, and frozen desserts.
• Experience supervising or leading chefs, with the ability to organise production and train junior team members.
• Consistent attention to flavour, presentation and detail, and the ability to maintain standards during busy services.
• Working knowledge of food hygiene, allergen control, stock management, recipe costing and waste reduction.
• Clear communication skills and the ability to work closely with the Head Chef, Corporate Pastry Chef and restaurant team.
• Availability to work shifts, including evenings, weekends and public holidays, according to the restaurant’s operational needs.
• A proven track record and ability to provide high levels of service under pressure.
• Exceptional communication and customer service skills, both written and spoken.
• Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance.

Responsibilities

• Lead daily pastry preparation and service, organising mise en place and production according to bookings, menus and service requirements.
• Personally prepare, finish and plate pastry dishes, checking flavour, texture, temperature and presentation before service.
• Train the team on new dishes and ensure production methods and service arrangements are ready before a menu launch.
• Manage pastry stock levels, ordering and deliveries through approved channels, checking quality and quantities on receipt.
• Maintain accurate allergen information and prevent cross-contamination during storage, preparation and service.
• Set an example through professional conduct and communicate clearly with the Head Chef and kitchen team.

Skills

Pastry experience

Fine dining

Leadership

Attention to detail

Allergen control

Stock management

Recipe costing

Communication

Time management

Under pressure

Education

Pastry qualification

Job description

Raffles is seeking a Pastry Chef to lead the day-to-day pastry operation in a fine dining setting at Mauro Colagreco restaurant. You will supervise pastry production, develop seasonal desserts, and maintain high presentation standards in collaboration with corporate pastry leadership.

You will train junior chefs, manage stock and costs, and ensure allergen controls and hygiene policies are rigorously followed in a fast-paced environment. Evening/weekend work is required.