Pastry Sous Chef

Onceuponatimelondon; Slough; On-site; GBP 30,000 - 42,000; Full time

Job summary

HiStory Hospitality is seeking an exceptional Pastry Sous Chef to join the opening team of a new kitchen at a premium country estate in Buckinghamshire. You will lead the pastry team, uphold the highest standards, and contribute to seasonal, produce-led desserts.

Join a launch-focused environment with a strong emphasis on quality, presentation, and hospitality. The role requires flexibility across early mornings, evenings, weekends, and holidays in a fast-paced, high-end setting.

Qualifications

• An experienced and motivated Pastry Sous Chef with a strong background in high-quality restaurants, hotels, or professional pastry kitchens.
• Excellent technical pastry skills, with experience across plated desserts, breads, pâte à choux, laminated doughs, chocolate work, custards, ice creams, and petit fours.
• Ability to support the Head Pastry Chef in leading the pastry team, maintaining consistency, quality, and presentation to the highest standards.
• Experience supervising and mentoring junior pastry chefs, creating a positive and disciplined kitchen culture.
• A passion for seasonal ingredients and produce-led dessert development.
• Strong organisational skills, with the ability to manage prep schedules, service, ordering, and stock control within the pastry section.
• Excellent understanding and implementation of food safety, hygiene, and HACCP standards.
• Calm and professional during service, with the ability to perform under pressure in a fast-paced kitchen environment.
• A collaborative mindset, working closely with the wider kitchen team to deliver a cohesive guest experience.
• Flexibility to work early mornings, evenings, weekends, and holidays as required.

Responsibilities

• Lead the pastry team under the Head Pastry Chef and ensure high-quality dessert production.
• Maintain consistency, quality, and presentation to the highest standards.
• Manage prep schedules, service, ordering, and stock control for the pastry section.
• Contribute creatively to menu development and seasonal desserts.
• Uphold food safety standards and HACCP throughout pastry operations.

Skills

Pastry leadership

Technical pastry skills

Desserts & breads

Mentoring junior pastry chefs

Seasonal ingredients

Organisational skills

Food safety HACCP

Calm under pressure

Collaborative mindset

Flexible schedule

Job description

HiStory Hospitality are seeking an exceptional Pastry Sous Chef to join the opening team of a new kitchen within a stunning country estate in Buckinghamshire.

This is a unique opportunity to be part of a launch team, working in a premium countryside environment with a strong focus on seasonality, refined pastry, and exceptional attention to detail.

Pastry Sous Chef Requirements

• An experienced and motivated Pastry Sous Chef with a strong background in high-quality restaurants, hotels, or professional pastry kitchens.
• Excellent technical pastry skills, with experience across plated desserts, breads, pâte à choux, laminated doughs, chocolate work, custards, ice creams, and petit fours.
• Ability to support the Head Pastry Chef in leading the pastry team, maintaining consistency, quality, and presentation to the highest standards.
• Experience supervising and mentoring junior pastry chefs, creating a positive and disciplined kitchen culture.
• A passion for seasonal ingredients and produce-led dessert development.
• Strong organisational skills, with the ability to manage prep schedules, service, ordering, and stock control within the pastry section.
• Excellent understanding and implementation of food safety, hygiene, and HACCP standards.
• Calm and professional during service, with the ability to perform under pressure in a fast-paced kitchen environment.
• A collaborative mindset, working closely with the wider kitchen team to deliver a cohesive guest experience.
• Flexibility to work early mornings, evenings, weekends, and holidays as required.
• A genuine desire to contribute creatively to menu development and the evolution of the pastry offering.
• A warm, humble, and professional approach to hospitality.

We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation and ethnicity, and to create an environment where everyone, from any background, can be happy at work. We’d love to hear from you if you’re a Pastry Sous Chef looking to be part of an exciting new opening.

Tom Sellers

Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Tom’s unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021.

Tom learned his craft from some of the world’s most influential chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred Per Se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21.

Story Cellar, a Parisian-inspired rotisserie-style restaurant, opened in 2023 to much critical acclaim, followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce-led à la carte menu of reimagined European classics, bolstered by dishes cooked over the grill and an abundant raw bar.