Lead Pastry Chef - Rosette Kitchen, Creative Desserts

Platinum Recruitment Consultancy Ltd; Southwold; On-site; GBP 32,000 - 39,000; Full time

Benefits offered by this job

Pension

Life assurance

Share incentive plan

Free meals while working

Employee discounts

Ongoing training

Career development

Tips

Job summary

Platinum Recruitment Consultancy Ltd is seeking a Head Pastry Chef for a prestigious four‑star hotel in Southwold. You will lead the pastry section, crafting desserts and sweet treats while maintaining the hotel’s high culinary standards.

Reporting to the Executive Head Chef, you will drive menu development, mentor a pastry team and ensure consistent quality. The role offers £35,500 per year plus tips, with a pension, life assurance, share incentives, and ongoing training.

Qualifications

• The successful Head Pastry Chef will have pastry experience in a four‑star hotel, AA Rosette restaurant or similarly quality‑led kitchen.
• Strong pastry and dessert preparation skills expected for high‑end pastry sections.
• Experience leading a pastry section and contributing to menu development.

Responsibilities

• Prepare and present high‑quality desserts, pastries and sweet treats.
• Lead the day‑to‑day running of the pastry section.
• Plan and introduce regular menu changes.
• Develop creative dishes using seasonal and local produce.
• Maintain the standards expected of a 2 AA Rosette restaurant.
• Manage pastry stock, ordering and wastage.
• Ensure excellent food safety, hygiene and allergen controls.
• Work closely with the wider kitchen and front‑of‑house teams.
• Support service across weekdays and weekends.

Skills

Strong pastry skills

Dessert preparation

Section leadership

Menu development

Presence under pressure

Attention to detail

Teamwork & communication

Flexibility to work shifts

Job description

Platinum Recruitment Consultancy Ltd is seeking a Head Pastry Chef for a prestigious four‑star hotel in Southwold. You will lead the pastry section, crafting desserts and sweet treats while maintaining the hotel’s high culinary standards.

Reporting to the Executive Head Chef, you will drive menu development, mentor a pastry team and ensure consistent quality. The role offers £35,500 per year plus tips, with a pension, life assurance, share incentives, and ongoing training.