Pastry Chef: Creative Desserts for School Dining

WSH Group; Horningsea; On-site; GBP 24,000 - 29,000; Part time

Benefits offered by this job

28 days holiday

Volunteer days

Grandparent leave

Maternity leave 24 weeks

Training & development

Pension & life insurance

Perkbox discounts

Wellbeing program

Free meals

Apprenticeships

Job summary

Holroyd Howe, a leading contract caterer, is seeking a talented Pastry Chef to join the Kent College School kitchen. You will produce a range of high-quality desserts, breads and pastries, supporting the culinary team to elevate the school dining experience for pupils and staff.

The role focuses on traditional bakes and patisserie with a flair for innovation, strict hygiene, allergen controls and collaboration with the Head Chef on seasonal menus. DBS checked environment.

Qualifications

• Experience in pastry or patisserie role, ideally within catering or high‑end service setting.
• Passion for pastry with creativity in menu development.
• High attention to detail in preparation and presentation.
• Strong understanding of food safety and allergen management.
• Team player capable of working independently when required.
• Professional in a school environment with children’s needs.

Responsibilities

• Prepare and present a range of desserts, cakes, and baked goods to a high standard.
• Collaborate with Head Chef to create seasonal dessert menus.
• Maintain organized, hygienic pastry section and daily tasks.
• Support food prep for core dining and events.
• Follow food safety, hygiene, and allergen procedures.
• Cater to pupils’ dietary needs, including allergens.
• Support healthy eating education and pupil wellbeing.
• Follow allergen controls consistently.

Skills

Pastry chef experience

Creativity in pastry

Attention to detail

Food safety & allergen knowledge

Team player

School environment experience

Job description

Holroyd Howe, a leading contract caterer, is seeking a talented Pastry Chef to join the Kent College School kitchen. You will produce a range of high-quality desserts, breads and pastries, supporting the culinary team to elevate the school dining experience for pupils and staff.

The role focuses on traditional bakes and patisserie with a flair for innovation, strict hygiene, allergen controls and collaboration with the Head Chef on seasonal menus. DBS checked environment.