Lead Pastry Chef – Luxury Fine-Dining Desserts

Raffles Hotels & Resorts; Greater London; On-site; GBP 40,000 - 56,000; Full time

Benefits offered by this job

28 days holiday

Staff meals on duty

Free dry cleaning

Pension contribution

Job summary

Raffles London at The OWO seeks an experienced Pastry Chef to lead the day-to-day pastry operation for Mauro Colagreco restaurant and its kitchen. You will prepare, produce and plate desserts, pre-desserts and petits fours with a focus on quality, timing and presentation, reporting to the Head Chef.

You will collaborate with Mauro Colagreco’s Corporate Pastry Chef on recipes, seasonal menus and pastry standards, while coaching junior chefs, planning staffing and ensuring consistent service

Qualifications

• Proven pastry experience in a fine dining luxury setting.
• Strong skills in plated desserts, chocolate work, pastry and dough prep.
• Experience supervising or leading pastry teams, training junior staff.

Responsibilities

• Lead daily pastry preparation and service, ensure quality, plating and presentation.
• Follow recipes, standard portions and presentation to maintain consistency.
• Coordinate with Head Chef and kitchen to deliver courses on time and communicate shortages.
• Plan for dietary requirements and allergies; confirm alternatives with Head Chef.
• Develop seasonal desserts with the Corporate Pastry Chef and Head Chef approval.
• Train the team on new dishes and maintain accurate allergen information and records.
• Manage pastry stock, ordering, storage, labeling and waste reduction.
• Maintain cleanliness and safety per hotel procedures and report hazards promptly.

Skills

Pastry production

Dessert plating

Food safety

Team leadership

Menu development

Job description

Raffles London at The OWO seeks an experienced Pastry Chef to lead the day-to-day pastry operation for Mauro Colagreco restaurant and its kitchen. You will prepare, produce and plate desserts, pre-desserts and petits fours with a focus on quality, timing and presentation, reporting to the Head Chef.

You will collaborate with Mauro Colagreco’s Corporate Pastry Chef on recipes, seasonal menus and pastry standards, while coaching junior chefs, planning staffing and ensuring consistent service