Head Pastry Chef

Location
:
Set on the upper reaches of the River Teign, the 24-bedroom Gidleigh Park enjoys an exquisite location on the very edge of Dartmoor National Park in Devon. With 5 AA red stars, a stunning quality led 1 Michelin starred restaurant and a member of Relais & Châteaux, Gidleigh Park is widely recognised as one of the best hotels and restaurants in the UK, and can offer learning and development opportunities few others can.

The hotel may also be able to offer on-site staff accommodation, in order to help the newest members of the team re-locate and settle in, and has free on-site parking.

SERVICE CHARGE-We pay our team service charge each month! This service charge all goes into one pot, and 100% of that service charge is then shared amongst all the team at the hotel-every penny received is paid out to the team.
Service charge can be in the region of £395 a month (close to £4,750 per year) over and above base pay for a full time employee.

The Head Pastry Chef is
responsible for leading and developing the pastry section within a Michelin
One-Star kitchen, ensuring the consistent delivery of exceptional desserts,
pastries, breads, petits fours, and other pastry offerings that reflect the restaurant's
culinary vision and quality standards. The role combines creative excellence
with operational leadership, maintaining the highest levels of craftsmanship,
innovation, presentation, and food safety.

Working closely with the Executive Chef and wider kitchen
brigade, the Head Pastry Chef designs and executes seasonal menus, manages
pastry production, controls costs and inventory, mentors team members, and
ensures all dishes meet the precision, consistency, and attention to detail
expected within a fine dining environment.

We expect the Head Pastry Chef to stay abreast of industry
trends and techniques, continually seeking opportunities to enhance the guest
experience while upholding the restaurant's reputation for culinary excellence.
The role plays a critical part in maintaining Michelin-standard service through
effective planning, strong leadership, and an uncompromising commitment to
quality.

This role would suit someone who is excited to be inspired
by Gidleigh Parks beautiful surroundings and its 107-acre Estate on the edge
of Dartmoor. Have the desire to be part of a team that looks to celebrate
fantastic natural ingredients in its dishes, aspiring to the highest possible
levels of excellence and guest experience.

We look forward to hearing from applicants who has worked in
a similar environment, at a similar level previously and who possess skills and
experience in the production of Viennoiserie and chocolates.

Check out some of the key points about the role:

• Lead all pastry operations and service delivery.
  Production and supply of sweets, breads, biscuits, pastries etc.
• Collaborate with the senior culinary team on
  menu development and guest experiences.
• Control food costs, wastage, ordering, and
  inventory.
• To assist in the training of employees, ensuring
  that they have the necessary skills to perform their duties with maximum
  efficiency and in the most productive manner.
• Oversee all pastry mise en place activities,
  ensuring ingredients, components, and service stations are prepared, organised,
  and maintained to support seamless service and consistent execution.
• Ensure full compliance with food safety,
  hygiene, allergen management, and HACCP procedures, maintaining the highest
  standards of cleanliness, storage, labelling, and kitchen safety at all times.
• Inspire, lead, and develop the team’s pastry
  knowledge and skill by fostering a culture of excellence, creativity,
  collaboration, and continuous improvement, ensuring high levels of engagement
  and performance.

To say thank you, we have many perks
:

• Competitive
  pay – We are proud…