Lead School Pastry Chef: Creative Bakes & Desserts

Holroyd Howe; Romford; On-site; GBP 26,000 - 35,000; Part time

Benefits offered by this job

28 days holiday

3 volunteering days

3 days grandparent leave

24 weeks enhanced maternity leave

Pension & life insurance

Free meals while at work

Perkbox discounts

Wellbeing hub & EAP

Career development through apprentices

Training & development opportunities

Job summary

Holroyd Howe at Brentwood School is seeking a talented Pastry Chef to join our kitchen team. You will produce a variety of baked goods, breads and desserts, supporting the wider operation while adding a distinctive flair to the school’s dining offering for pupils and staff.

You will lead the pastry section, develop concepts, manage allergen controls and ensure costs and standards meet client expectations, working with the Executive/Head Chef.

Qualifications

• Demonstrable pastry experience, ideally in a contract catering or high-end service setting.
• Strong attention to detail and presentation excellence.
• Good understanding of food safety and allergen management.

Responsibilities

• Lead and develop pastry offer across home baking and desserts to high standards.
• Ensure production, costs and menu planning align with Executive/Head Chef guidance.
• Maintain smooth running of the pastry section and assist with orders and concepts.
• Plan, prepare and present food to the standards required by Holroyd Howe and clients.
• Protect the company’s reputation for excellent food and service with clients.

Skills

Pastry experience

Attention to detail

Allergen management

Team player

Job description

Holroyd Howe at Brentwood School is seeking a talented Pastry Chef to join our kitchen team. You will produce a variety of baked goods, breads and desserts, supporting the wider operation while adding a distinctive flair to the school’s dining offering for pupils and staff.

You will lead the pastry section, develop concepts, manage allergen controls and ensure costs and standards meet client expectations, working with the Executive/Head Chef.