Pastry Chef de Partie 42.5 hrs

Alexander House (Alexander Hotel Collection); Crawley; On-site; GBP 29,000 - 35,000; Full time

Job summary

A prestigious hotel near London is seeking a Pastry Chef de Partie to join their award-winning culinary team. This role involves creating exquisite desserts and managing pastry operations in a dynamic environment. The position offers a competitive salary, company benefits, and opportunities for professional growth in a 5-star setting.

Benefits

4 weeks holiday rising to 5 weeks with service

8 Bank holidays

Free car parking

Employee uniform

Discounted hotel accommodation

Discounted hair treatments

Discount on food & beverage

Referral scheme

Qualifications

• Experience in a quality restaurant environment.
• Ability to produce plated desserts to 3 Rosette standard.
• Passion for fine dining and quality food.

Responsibilities

• Support the Head Pastry Chef in menu creation and production.
• Supervise the pastry team and maintain quality standards.
• Manage stock control efficiently and meet GP%.
• Produce a variety of desserts for restaurant and banqueting.

Skills

Creativity

Stock Control

Menu Design

Dessert Production

Job description

Pastry Chef de Partie

£29,000 per annum + monthly service charge payment + 42.5 hrs per week with paid overtime

• 4 weeks holiday rising to 5 weeks with service
• 8 Bank holidays
• Free car parking
• Employee uniform

In addition you will benefit from a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Utopia Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Utopia Spas
Discount on retail products in our two Utopia Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid,complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

The Place

Alexander House Hotel & Utopia Spa, part of Alexander Hotels a private group of quality hotels of distinction just outside London.

5 Red Star, Award winning Utopia Spa, 58 bedrooms including the new luxury Cedar Lodge development and a 2-bedroom self-contained Gatehouse are available for guests.

2 Award winning restaurants, Reflections Restaurant (2 Rosettes x 60 covers), AG’s Restaurant (3 Rosettes x 38 covers) together with a range of conference and banqueting and private dining rooms catering for 8 to 95 guests.

Please see our website for a full list of facilities and also to see sample menus for our restaurants and lounge operations.

The Role

Join our Head Pastry Chef working in a team of 3 full time and 2 part time Chefs in this 3 Rosette kitchen. The kitchen brigade is made up of 22 chefs and 5 kitchen porters so there is a great team to support you.

You will be part of a team creating all dishes fresh in-house from bread to ice-cream and celebration cakes, desserts for our restaurants and banqueting events together with pastries, cakes, scones for our afternoon tea guests. Great variety and freedom to delight our guests.

You will support the Head Pastry Chef with;

• Ordering and stock control
• Designing menu items for afternoon tea, restaurant as well as banqueting menus
• Producing plated desserts for all menus to 2 & 3 Rosette standard.
• Supervision of pastry team to achieve consistent standards.

The business is varied offering catering for Spa Guests, Leisure clients, Local guests as well as corporate, conference and banqueting function guests. Alexander House is a popular wedding venue with weddings taking place in the Shelley Suite as well as in the private Wedding Garden.

Requirements – Che de Partie Pastry

The ideal candidate would be someone who has worked in a quality environment and is now seeking a CDP pastry role capable of sharing responsibility for the Pastry section.

• Demonstrate during a trial shift the practical ability to be able to produce plated desserts to 3 Rosette standard.
• Demonstrate flair and creativity to build on the successful afternoon tea menu.
• Hold the experience to manage the multi menu requirements and banqueting operation.
• Ability to control stocks efficiently and to produce quality menu items achieving GP%
• Quality experience in a fresh food environment
• The passion and drive to contribute to the future success of the kitchen brigade who continue to develop award winning dishes.

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