Pastry Sous Chef

Dorchester Collection; Ascot; On-site; GBP 30,000 - 40,000; Full time

Job summary

A luxury hospitality group in Ascot seeks a Pastry Sous Chef to lead the pastry team. This role involves supervising staff, controlling costs, and catering to special guest requests. Candidates should have prior experience in similar environments, preferably AA Rosette or Michelin, and relevant culinary qualifications. The position offers comprehensive perks and opportunities for professional development.

Benefits

Complimentary nights with breakfast

50% F&B discount at selected restaurants

Contributory pension scheme

Life assurance cover

Uniform laundered complimentary

Complimentary meals on duty

Subsidised massage treatments and health clinics

Qualifications

• Experience in menu development.
• Experience in ordering systems and cost processes.
• Understanding of COSHH.

Responsibilities

• Supervise pastry Chef de Partie and junior chefs.
• Control and maintain budgeted food and recipe costs.
• Fulfill special dietary requests from guests.

Skills

Previous experience in similar role

Knowledge of chocolate and sugar work

Team leader and excellent communicator

Experience of training and coaching a team

Flexible approach

Education

Relevant qualifications such as City & Guild 7061/7062 or NVQ Level 2/3

Job description

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Join us as a Pastry Sous Chef at Coworth Park, recently recognised as one of The Sunday Times Top 10 Best Places to Work for in 2024. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.

We care about your career and are known for having the absolute best people in the industry. When you join us as a Pastry Sous Chef you start a unique opportunity to become celebrated as the very best in your field. You'll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.

What you'll get

• Complimentary nights with breakfast within Dorchester Collection
• 50% F&B discount at selected restaurants
• Very generous Employee Introductory Scheme offered
• Team members' awards and incentives schemes
• Contributory pension scheme entitlement from date of commencement
• Life assurance cover for all team members
• Uniform laundered complimentarily
• Complimentary meals whilst on duty at our team members' restaurant.
• Occupational Health, including subsidised massage treatments and health clinics
  
  

What you'll do

You'll love what you do and take pride in delighting our guests:

• You will be responsible for supervisingour pastry Chef de Partie's and other junior chefsto ensure assigned tasks are completed at the highest standard, as well as cleanliness of the kitchen and equipment during their day. This will include controlling and maintaining budgeted food and recipe costs; inventory and purchasing of food items, kitchen supplies all to ensure our guests receives nothing but the best experience.
• Sometimes our guests have special requests involving dietary restrictions, food preferences and even special occasions. Most of these requests are fulfilled by our Sous Chef and the team.

The items shared are the essence of a day in the life of aPastry Sous Chef, but we'll make sure you are provided with specifics on how we care for our hotel.

What you'll bring

• Previous experience within a similar role and environment such as AA Rosette or Michelin background
• Knowledge of chocolate and sugar work
• Experience in bread making
• Relevant qualifications such as City & Guild 7061/7062 or NVQ Level 2/3
• Experience in menu development
• Experience in ordering systems and cost processes
• Understanding of COSHH
• Team leader and excellent communicator
• Hands on team player
• Experience of training and coaching a team
• Flexible approach to respond to the needs of the business and clients