Pastry Sous Chef - Lead Creative Desserts in Busy Kitchen

Aramark; Watford; Hybrid; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Uniforms provided

Free on-site parking

Free shuttle to Watford junction

On-site gym

Free tickets for nearest & dearest

30% off merchandise

Employee Benefits app access

Job summary

Aramark is recruiting a Pastry Sous Chef for Warner Bros Leavesden Studio Tour. You will assist the Head Chef with menu development, oversee pastry production and ensure top-quality presentation and consistency across high-volume service.

You’ll manage stock, health and safety compliance, and lead a kitchen team across events, hospitality, and tours, with flexible hours including weekends.

Qualifications

• Proven experience as a sous chef or senior chef de partie in a high-volume al a carte restaurant environment.
• Excellent culinary skills and knowledge of current food trends.
• Experience in food preparation and recipe development.
• Strong leadership and management skills with ability to motivate a team.
• Ability to work flexible hours including evenings and weekends.

Responsibilities

• Assist the Head Chef in developing menus and creating innovative dishes that are visually appealing and delicious.
• Oversee food preparation, presentation, and delivery to ensure high-quality standards.
• Ensure compliance with food safety and hygiene standards and complete documentation.
• Monitor inventory, place orders, and manage stock control to meet GP targets.
• Lead a team across The Studio Tour, Hospitality and Events.
• Coach, develop and motivate the team to meet targets and development needs.
• Set an example with strong work ethic and excellence in kitchen operations.
• Step in to oversee kitchen operations in the Head Chef’s absence.

Skills

Sous chef experience

Leadership

Food safety

Recipe development

High-volume service

Education

NVQ Level 2 in professional cookery

Job description

Aramark is recruiting a Pastry Sous Chef for Warner Bros Leavesden Studio Tour. You will assist the Head Chef with menu development, oversee pastry production and ensure top-quality presentation and consistency across high-volume service.

You’ll manage stock, health and safety compliance, and lead a kitchen team across events, hospitality, and tours, with flexible hours including weekends.