School Pastry Chef - From-Scratch Bakery & Desserts

Compass Group UK & Ireland; Stockholms kommun; On-site; SEK 343,000 - 449,000; Full time

Benefits offered by this job

Contributory pension

Career development programs

Digital GP for you and family

Healthcare benefits

Travel discounts

Job summary

Compass Group UK&I is seeking a creative Pastry Chef to join a prestigious Independent School. You will lead high-quality pastry and bakery production on site, delivering bakery and dessert items from scratch for students, staff and guests.

Working Monday to Friday with one Saturday per month, you will develop recipes, cost menus, manage stock and waste, and maintain the highest safety standards while collaborating with senior chefs to create exceptional dining experiences.

Qualifications

• Previous experience in a Pastry Chef position.
• Strong pastry, bakery and dessert production skills.
• Excellent knowledge of food safety and health & safety procedures.
• Experience with stock control and waste management.
• Strong organisational and time management skills.

Responsibilities

• Produce and deliver breakfast, lunch, afternoon tea, staff dining and special events.
• Create all breads, pastries, baked goods and dessert products.
• Develop, maintain and update recipes for the pastry section.
• Support the Head Chef with menu planning and product costing.
• Minimise and record food waste in line with company standards.
• Maintain the highest food safety and health & safety standards.
• Report any safety concerns promptly to management.
• Work closely with kitchen and support teams to ensure excellent standards of cleanliness and organisation.
• Collaborate with senior management to deliver an outstanding bespoke dining experience.

Skills

Pastry production

Bakery expertise

Dessert production

Food safety

Stock control

Time management

Teamwork

Communication

Creativity

Job description

Compass Group UK&I is seeking a creative Pastry Chef to join a prestigious Independent School. You will lead high-quality pastry and bakery production on site, delivering bakery and dessert items from scratch for students, staff and guests.

Working Monday to Friday with one Saturday per month, you will develop recipes, cost menus, manage stock and waste, and maintain the highest safety standards while collaborating with senior chefs to create exceptional dining experiences.