Pastry Sous Chef - Lead, Mentor & Elevate Desserts

Allscreens Nationwide Ltd; Horsham; On-site; GBP 42,000 - 52,000; Full time

Benefits offered by this job

Hotel stays discount

Food & beverage discount

Free meals on duty

Gym access

Wellbeing resources

Hospitality Essentials discounts

Career growth opportunities

Job summary

South Lodge, part of the Exclusive Collection, is seeking a Sous Chef in the Pastry team to lead with creativity and collaboration. You will support the Executive Chef, mentor junior chefs, and maintain high culinary standards across pastry operations.

The role emphasizes leadership, menu development, and a culture of continuous improvement within a luxury hospitality setting in the UK.

Qualifications

• Strong experience as Sous Chef or senior Chef de Partie in a premium hospitality setting.
• Leadership and mentoring ability.
• Excellent culinary skills and attention to detail.
• Solid understanding of kitchen operations, food safety, and allergens.

Responsibilities

• Support the Executive Chef/Head Chef in leading kitchen operations.
• Coordinate the brigade during service, ensuring dishes are delivered on time and to specification.
• Run the kitchen confidently in the absence of the Executive Chef.
• Coach and mentor Chef de Parties, Demi Chefs and Commis Chefs.
• Ensure excellent food safety, hygiene and allergen compliance across all kitchen areas.
• Support menu development and dish refinement to elevate the culinary offer.
• Manage ordering, supplier relationships, stock control and waste reduction.
• Monitor quality, portion control and presentation across all sections.
• Support a positive, professional and development-focused kitchen culture.

Skills

Leadership

Mentoring

Communication

Calm under pressure

Food safety & allergens

Job description

South Lodge, part of the Exclusive Collection, is seeking a Sous Chef in the Pastry team to lead with creativity and collaboration. You will support the Executive Chef, mentor junior chefs, and maintain high culinary standards across pastry operations.

The role emphasizes leadership, menu development, and a culture of continuous improvement within a luxury hospitality setting in the UK.