Sous Chef

45 Park Lane; City of Westminster; On-site; GBP 30,000 - 45,000; Full time

Benefits offered by this job

Complimentary Stays

50% off food and beverages

Employee perks and pension scheme

Training and Development opportunities

Social Event participation

Referral Bonus

Well-being Support

Job summary

Join us at 45 Park Lane - CUT Kitchen as a Sous Chef – Pastry. You will supervise pastry operations, assist with menu development, and train junior chefs. We value inclusivity and strive for the highest standards in quality and service.

This position offers complimentary stays at Dorchester Collection Hotels, extensive training, and well-being support. Your expertise in pastry techniques and food safety will ensure that our guests enjoy the best desserts. Enjoy a career with a company recognized as one of the best places to work in the UK.

Qualifications

• Knowledge of pastry-making techniques, such as dough preparation, cake baking, and chocolate work.
• Understanding of food safety regulations (HACCP) and maintaining a clean working environment.
• Ability to follow pastry recipes precisely and maintain consistency in taste and appearance.
• Ensure exact measurements, accurate portioning, and high standards of presentation.
• Able to meet deadlines for baking and dessert preparation within service times.
• Proficiency in using pastry and baking equipment like ovens, mixers, and piping tools.
• Able to stand for long hours and work in a fast-paced pastry kitchen.
• Work closely with other kitchen staff to complete orders on time.
• Ability to switch between tasks quickly based on pastry kitchen needs during busy periods.

Responsibilities

• Supervise daily shift operations and assist in leading the pastry team, running service efficiently from preparation to plating.
• Assist senior chefs in developing, costing, and executing seasonal menus, patisserie concepts, and specialty desserts.
• Train, mentor, and develop junior chefs in fundamental pastry techniques and kitchen operations.
• Ensure immaculate presentation and consistency of all baked goods and plated desserts across all dining outlets and events.
• Manage mise en place, track inventory, assist with ordering, and minimize food waste.
• Enforce the highest standards of food hygiene, sanitation, and kitchen safety regulations.

Skills

Pastry Techniques

Food Safety

Recipe Adherence

Attention to Detail

Time Management

Basic Baking Equipment Use

Physical Endurance

Team Collaboration

Adaptability

Job description

Join us as a Sous Chef – Pastry at CUT at 45 Park Lane, recognised as one of ‘The Sunday Times Top 10 Best Places to Work for’ in 2024, 2025 and 2026. CUT is the number 1 in the UK ‘World’s Best Steak Restaurant’ and number 10 in the world. 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 proud to have the absolute best people in the industry.

When you join us as a Sous Chef – Pastry at CUT at 45 Park Lane, you will have a unique opportunity to excel in your field. You will learn from your fellow Legends and our award‑winning learning academy to achieve the highest standards in craft, service, and leadership.

What you’ll do

As a Sous Chef – Pastry, you'll enjoy your work and take pride in delighting our guests:

• Supervise daily shift operations and assist in leading the pastry team, running service efficiently from preparation to plating.
• Assist senior chefs in developing, costing, and executing seasonal menus, patisserie concepts, and specialty desserts.
• Train, mentor, and develop junior chefs in fundamental pastry techniques and kitchen operations.
• Ensure immaculate presentation and consistency of all baked goods and plated desserts across all dining outlets and events.
• Manage mise en place, track inventory, assist with ordering, and minimize food waste.
• Enforce the highest standards of food hygiene, sanitation, and kitchen safety regulations.

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

The operational hours of work are shift-based and may be subjected to change. These currently set as:

• 6am – 3pm
• 7am – 4pm
• 2pm – 11pm
• 3pm – 12am

What you’ll bring

Essential Skills and Experience

• Pastry Techniques: Knowledge of pastry‑making techniques, such as dough preparation, cake baking, and chocolate work.
• Food Safety: Understanding of food safety regulations (HACCP) and maintaining a clean working environment.
• Recipe Adherence: Ability to follow pastry recipes precisely and maintain consistency in taste and appearance.
• Attention to Detail: Ensure exact measurements, accurate portioning, and high standards of presentation.
• Time Management: Able to meet deadlines for baking and dessert preparation within service times.
• Basic Baking Equipment Use: Proficiency in using pastry and baking equipment like ovens, mixers, and piping tools.
• Physical Endurance: Able to stand for long hours and work in a fast‑paced pastry kitchen.
• Team Collaboration: Work closely with other kitchen staff to complete orders on time.
• Adaptability: Ability to switch between tasks quickly based on pastry kitchen needs during busy periods.

Preferred Skills

• Specialized Pastry Knowledge: Experience with specific types of pastries (eg. tarts, macarons, or plated desserts).
• Decorating Skills: Ability to create visually appealing garnishes and dessert presentations using tools like piping bags, molds, or tempering chocolate.
• Menu Contribution: Experience in contributing to dessert or pastry menu creation.
• Creativity: Able to develop new dessert ideas or improve existing recipes.
• Dietary Adaptations: Knowledge of creating desserts that meet dietary needs (e.g., gluten‑free, vegan, or sugar‑free).
• Leadership Skills: Experience training or supervising junior pastry chefs.
• Organization: Strong organizational skills to manage multiple tasks and ingredients in an orderly manner.
• Flexible Work Hours: Willing to work during busy times, including weekends and holidays.

What you’ll get

• Complimentary Stays: Enjoy complimentary stays with breakfast at Dorchester Collection Hotels every year.
• Discounts: Get 50% off food and beverages at selected bars and restaurants within the Dorchester Collection: Enjoy Friends & Family stay discounts out hotels, Benefit from discounts at various high street and online shops
• Employee Perks: Enrol from day 1 into the Royal London Private Pension scheme (we contribute 8% towards your pension); Benefit from Seasonal ticket loan, Rental deposit scheme, private financial advice, and Eye care vouchers.
• Training and Development: Advance in your career by accessing various apprenticeships from Level 2 to Hospitality Degree Level 5. We partner with outstanding nationally recognised Apprenticeship providers.
• Social Events: Participate in vibrant social events, including a summer party, winter ball, pub quizzes, and cultural and milestone recognition celebrations.
• Referral Bonus: Earn a £1000 bonus when you recommend a friend.
• Well‑being Support: Access immediate well‑being advice because we care about our employees.

We celebrate diversity and are committed to creating an inclusive environment for all employees and applicants. If you need us to do anything to support you during the recruitment process (such as adjustments to how you apply, alternative formats of information, or adjustments to the assessment process itself), please do call People & Culture team on 02073197011 or email [e-mail] so that we can discuss how we can support you through this process.

Compensation: Competitive salary