Pastry Chef De Partie - Monday To Friday

Corecruitment; Greater London; On-site; GBP 35,000 - 37,000; Full time

Benefits offered by this job

Company pension scheme

Free meals on duty

Training and development

Job summary

Corecruitment is seeking a Pastry Chef De Partie for a prestigious financial institution in Central London. This role offers Monday to Friday work, typically 40–45 hours per week, with weekends off to enjoy a better work-life balance.

You will produce refined plated desserts, pastries and petit fours, working across fine dining and high-end hospitality alongside an experienced culinary team, with opportunities to develop and progress your pastry career.

Qualifications

• Strong pastry skills and attention to detail.
• Restaurant, luxury hotel or fine dining background.
• Genuinely passionate about pastry and desserts.
• Reliable, organised and keen to develop.

Responsibilities

• Produce refined plated desserts, pastries and petit fours.
• Work across fine dining and high-end hospitality.
• Deliver consistently beautiful presentation.
• Contribute ideas to new desserts and menus.
• Work alongside a talented and experienced culinary team.

Skills

Pastry skills

Attention to detail

Passion for pastry

Reliability & organisation

Job description

Salary: £35,000 to £37,000
Location: Central London
Hours: Monday–Friday, 40–45 hrs/week, no regular weekends

Keep cooking at a genuinely high level - premium pastry, beautiful presentation, real technical craft - without sacrificing your weekends.

I'm recruiting a talented Pastry Chef de Partie for an exceptional hospitality operation within a prestigious financial institution in Central London. This is a brilliant move for a pastry chef coming from a quality restaurant, hotel or fine dining background who wants to keep cooking at a really high level, with a much better work-life balance. The food here is seriously impressive, with a huge focus on fine dining, premium pastry and beautiful presentation.

Salary & Benefits

• Monday to Friday operation


• Average 40–45 hours per week


• Company pension scheme


• Free meals on duty


• Employee wellbeing and support


• Training and development


• Genuine opportunities to progress

The Operation

• Dedicated entirely to premium client dining and hospitality.


• 54 private dining and meeting rooms.


• Larger events for up to 200.


• Fine dining lunches, breakfasts, meetings and events.


• Usually 2–3 evening services each week.

The Role

• Produce refined plated desserts, pastries and petit fours.


• Work across fine dining and high-end hospitality.


• Deliver consistently beautiful presentation.


• Contribute ideas to new desserts and menus.


• Work alongside a talented and experienced culinary team.

About You

• Restaurant, luxury hotel or fine dining background.


• Strong pastry skills and attention to detail.


• Genuinely passionate about pastry and desserts.


• Reliable, organised and keen to develop.

If you love serious pastry but would quite like your weekends back, this gives you the best of both worlds - high-end food, a brilliant environment and a much better lifestyle.

Pastry Chef De Partie - Monday to Friday London, Greater London, England