Pastry Chef

Gateway Hospitality Recruitment; Tewkesbury; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

Meals on Duty

Uniform

28 days holiday

Training and development

Job summary

Gateway Hospitality Recruitment is delighted to present an excellent Pastry Chef de Partie position at a luxury hotel in the Gloucester area. You will lead the Pastry Section under an experienced Head Chef, preparing desserts and breads for fine dining, weddings, functions and afternoon teas in a standalone pastry kitchen.

The role requires prior 4* kitchen experience, ideally AA Rosette level or above, and the ability to work unsupervised while developing junior team members.

Qualifications

• Experience in 4* kitchens ideally AA rosette level or above.
• Pastry chef at sous or head level.
• Able to work unsupervised and develop junior team members.
• Good attention to detail.
• Steady career history showing progression.

Responsibilities

• Run the Pastry Section under the Head Chef.
• Prepare desserts and breads for restaurant, events, functions and afternoon teas.
• Work in a standalone pastry kitchen with modern ovens and equipment.

Skills

Pastry

Team leadership

Food safety

Job description

Excellent Pastry Chef de Partie Opportunity with Luxury Hotel

A Fantastic opportunity has arisen to work for our clients at this luxury Hotel in the Gloucester area. Working for an expereinced Head Chef you will work in the Pastry Section with support from junior chefs and prepare all pastry and desserts for the Fine Dining Restaurant, Weddings & Functions. You will work in a stand alone Pastry Kitchen with all modern ovens and equipment.

Salary & Benefits

• Salary £32k plus tips


• Meals on Duty


• Uniform


• 28 days holiday


• Training and development within the company

The Role

• Reporting to the Head Chef you will run the Pastry Section


• Working in the Hotel kitchen using fresh, local and seasonal ingredients


• Preparing desserts and breads for restaurant,events, functions and afternoon teas

The Person

• You must have previous experience of ideally 4* Kitchens ideally to AA rosette level or above


• Already a Pastry Chef at Sous or Head level


• Able to work unsupervised and develop junior team members


• Good attention to detail


• Steady Career History showing progression.