Chef CDP, PAstry, Executive

Location to be confirmed

Permanent, full-time

Travel, Leisure, Tourism and Hospitality

Travel, Leisure, Tourism and Hospitality

The role of Executive Chef, Chef de Partie and Pastry positions involves the preparation, production and presentation of high-quality products within a professional kitchen environment. The post-holder works closely with the broader culinary team to ensure the delivery of exceptional food standards, adhering to hygiene and safety regulations. This position requires creativity, technical skill and a thorough understanding of pastry techniques to meet the expectations of guests within the travel, leisure and hospitality sector.

• Prepare and produce a variety of pastry items including desserts, breads, cakes, and other baked goods to the highest standards.
• Maintain consistent product quality by following recipes, portion control, and presentation guidelines.
• Ensure all food safety, hygiene and health and safety standards are strictly observed at all times.
• Manage the pastry section efficiently, including stock control, ordering, and minimising waste.
• Collaborate with the culinary team to develop seasonal menus and innovative pastry offerings.
• Supervise and support junior pastry staff, providing training and performance feedback as required.
• Monitor equipment and facilities within the pastry section, reporting any faults or maintenance needs promptly.
• Contribute to maintaining a clean, organised and safe working environment.
• Adapt to the operational needs of the kitchen, including special dietary requirements and bespoke orders.
• Participate in continuous professional development to stay updated with current pastry trends and techniques.

• Professional culinary qualification, ideally including pastry specialisation.
• Current food hygiene certificate or equivalent.

• Completed recognised culinary training at an accredited institution.
• Ongoing professional development in pastry arts is advantageous.

• Minimum of three years’ experience working within a pastry kitchen in a professional hospitality setting.
• Proven ability in producing a wide range of pastry products to a high standard.
• Experience working in travel, leisure or hospitality industries is preferred.
• Demonstrable experience in supervising or mentoring junior kitchen staff.

• Comprehensive understanding of pastry techniques, ingredients and equipment.
• Strong organisational skills with the ability to manage time and prioritise tasks effectively.
• Excellent attention to detail and commitment to quality and consistency.
• Good communication skills to liaise with kitchen colleagues and management.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety legislation and best practise in kitchen hygiene.
• Creativity and innovation in developing new pastry products and presentations.

• Advanced pastry or patisserie qualifications.
• Experience in luxury or high-end hospitality establishments.
• Training qualifications or experience in staff development and mentoring.
• Competence in menu development and costing.

• Full-time hours, including early mornings, evenings, weekends and public holidays as required.
• Work takes place within a busy kitchen environment, which may be hot and fast-paced.
• Physical aspects include standing for extended periods and manual handling of ingredients and equipment.
• Adherence to uniform, hygiene and personal protective equipment standards is mandatory.
• Occasional requirement for flexible working hours to meet operational demands.

PLEASE EMAIL: morah