Pastry Chef de Partie - Creative Desserts at 3 Rosette

Alexander House Hotel & Utopia Spa; East Grinstead; On-site; GBP 27,000 - 33,000; Full time

Benefits offered by this job

Discounted hotel accommodation for you

Discounted family accommodation at all

Discounted hair treatments at UtopiaSp

Discount on all food & beverage at all

Discount on spa treatments

Discount on retail products in spas

Birthday off paid & anniversaries

Job summary

Alexander House Hotel & Utopia Spa is seeking a Pastry Chef de Partie to join the 3 Rosette kitchen, working with a team of 3 full-time and 2 part-time pastry staff. You will create breads, desserts, cakes and pastries in-house alongside banqueting productions, with scope to lead and develop the pastry section.

You will manage orders, stock control and menu planning for afternoon tea, restaurant and events, while maintaining Rosette standards and supporting the Head Pastry Chef to drive quality

Qualifications

• Experience in a quality environment and aspiring to CDP pastry role.
• Ability to produce plated desserts to 3 Rosette standard.
• Flair and creativity to develop afternoon tea menu.
• Ability to manage multi-menu requirements and banqueting operations.
• Stock control and GP awareness in a fresh-food kitchen.

Responsibilities

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

Skills

Pastry

Plated desserts

Stock control

Menu design

Team supervision

Job description

Alexander House Hotel & Utopia Spa is seeking a Pastry Chef de Partie to join the 3 Rosette kitchen, working with a team of 3 full-time and 2 part-time pastry staff. You will create breads, desserts, cakes and pastries in-house alongside banqueting productions, with scope to lead and develop the pastry section.

You will manage orders, stock control and menu planning for afternoon tea, restaurant and events, while maintaining Rosette standards and supporting the Head Pastry Chef to drive quality