Michelin-Standard Pastry Lead — Desserts & Innovation

Harri; Devon and Torbay; Remote; GBP 60,000 - 80,000; Full time

Benefits offered by this job

Competitive pay

Perkbox platform perks

Staff discounts across hotels

Job summary

Gidleigh Park in Devon, a Michelin one-star kitchen, is seeking a Head Pastry Chef to lead the pastry team, create seasonal desserts, breads, and viennoiserie, and maintain the highest standards of quality and food safety.

You will design menus with the Executive Chef, manage pastry production, control costs, mentor staff, and uphold the restaurant’s Michelin-standard service within the 107-acre estate.

Responsibilities

• Lead all pastry operations and service delivery. Production and supply of sweets, breads, biscuits, pastries etc.
• Collaborate with the senior culinary team on menu development and guest experiences.
• Control food costs, wastage, ordering, and inventory.
• To assist in the training of employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency and in the most productive manner.
• Oversee all pastry mise en place activities, ensuring ingredients, components, and service stations are prepared, organised, and maintained to support seamless service and consistent execution.
• Ensure full compliance with food safety, hygiene, allergen management, and HACCP procedures, maintaining the highest standards of cleanliness, storage, labelling, and kitchen safety at all times.
• Inspire, lead, and develop the team’s pastry knowledge and skill by fostering a culture of excellence, creativity, collaboration, and continuous improvement, ensuring high levels of engagement and performance.

Job description

Gidleigh Park in Devon, a Michelin one-star kitchen, is seeking a Head Pastry Chef to lead the pastry team, create seasonal desserts, breads, and viennoiserie, and maintain the highest standards of quality and food safety.

You will design menus with the Executive Chef, manage pastry production, control costs, mentor staff, and uphold the restaurant’s Michelin-standard service within the 107-acre estate.