Pastry Chef

Role Overview

You will be responsible for upholding the standard of every pastry item that leaves the kitchen, from artisan breads and laminated doughs to plated desserts and celebration cakes. This role blends hands-on production with leadership, as you will also oversee daily pastry kitchen operations, enforce food safety procedures, and guide less experienced team members in honing their craft. Your consistency and attention to detail directly support the business’s reputation for quality and help keep the kitchen running smoothly during peak service.

Key Responsibilities

• Prepare and finish a wide range of pastry and dessert items, including fresh baked goods, mousses, creams, and chocolate elements, ensuring consistent taste, texture, and visual appeal.
• Lead the day-to-day operation of the pastry section, coordinating prep schedules, delegating tasks, and ensuring production meets service and retail demand.
• Apply and champion HACCP principles and food safety standards across all stages of handling, storage, and display, maintaining accurate records where required.
• Monitor ingredient inventory, place timely orders, and check deliveries to ensure freshness and minimise waste while controlling cost.
• Develop or refine recipes, seasonal specials, and presentation styles to keep the menu engaging without compromising efficiency or quality.
• Train and mentor junior pastry cooks and apprentices in proper techniques, hygiene practices, and workplace expectations.
• Inspect finished products before service, troubleshooting issues with texture, flavour, or appearance and adjusting procedures as necessary.
• Keep equipment clean, well-maintained, and safe to use, reporting faults and maintaining an organised, compliant workspace.

Requirements & Qualifications

• Diploma or certificate in pastry arts, culinary arts, hospitality management, or a related discipline.
• At least three years of hands-on experience in a bakery, café, restaurant, hotel, or specialty dessert establishment with a strong pastry programme.
• Demonstrated skill in artisan baking, dough work, chocolate tempering and moulding, cake assembly, and refined dessert plating.
• Working knowledge of food safety legislation and HACCP principles; a current food safety or HACCP certification is a plus.
• Ability to manage multiple production tasks simultaneously while staying precise and calm under service pressure.
• Experience supervising or training junior kitchen staff is preferred, with clear communication and a coaching mindset.
• Dependable, punctual, and committed to maintaining high standards of cleanliness and consistency.