Pastry Chef de Partie — Fine Dining Desserts & Banquets

The Red Carnation Hotel Collection; England; On-site; GBP 33,000 - 41,000; Full time

Benefits offered by this job

Holiday allowance 28–36 days

Nutritious meals on duty

Uniform & dry-cleaning

Volunteer days

Employee Assistance Programme

Job summary

The Red Carnation Hotel Collection is seeking a talented Chef de Partie – Pastry to join our luxury Mayfair hotel kitchen. You will set up and run the pastry section, produce high end desserts for à la carte, banqueting and afternoon tea, and work closely with the Executive Head Chef.

The role requires proven pastry experience in fine dining or luxury hotels, strong technique, creativity, and the ability to perform under pressure.

Qualifications

• Proven pastry and dessert preparation experience in a fine dining or luxury hotel environment.
• Strong knowledge of classical and contemporary pastry techniques.
• Creativity and attention to detail in presentation and flavour.
• Ability to work efficiently under pressure while maintaining high standards.

Responsibilities

• Set up and run the pastry section efficiently and independently.
• Assist the senior chef in the day-to-day pastry operations.
• Prepare and present high-quality desserts for à la carte, banqueting, and afternoon tea service.
• Ensure consistency and quality across all pastry offerings.
• Train and mentor junior pastry staff, sharing skills and supporting development.
• Maintain impeccable standards of cleanliness and organisation on your section.
• Conduct ordering and stock rotation for your area of responsibility.
• Always uphold food safety and hygiene standards.

Skills

Pastry & dessert prep

Fine dining

Time management

Team collaboration

Job description

The Red Carnation Hotel Collection is seeking a talented Chef de Partie – Pastry to join our luxury Mayfair hotel kitchen. You will set up and run the pastry section, produce high end desserts for à la carte, banqueting and afternoon tea, and work closely with the Executive Head Chef.

The role requires proven pastry experience in fine dining or luxury hotels, strong technique, creativity, and the ability to perform under pressure.