Head Pastry Chef

To ensure that all food preparation and dishes are made to the standard laid by the Company and responsible for day to day management of the Pastry team

• To take ownership for the Pastry area
• To show passion and pride in designing new dessert ideas with the Executive Chef
• To be confident in liaising with the Executive Chef with reference to possible improvements/difficulties in your section
• To be passionate and prepare any training that you feel is necessary for your team to improve and develop
• To assist the Executive Chef during service for timing and progress of all dishes
• To be passionate in assist with the training, induction and development of the kitchen brigade
• To control wastage and to help maintain food costs
• To be confident in ensuring that in the preparation and presentation of food, the highest standards are maintained at all times
• To keep both the Head Chef and the Head Pastry Chef appraised of any problems within the Kitchen using your integrity. These would include staff, Health & Safety, equipment, and any other areas connected with the Kitchen organisation
• To assist as directed with the operation of various sections within the Kitchen
• To work towards and ensure a positive relationship exists between the Restaurant and the Kitchen, focusing on respect and teamwork
• To constantly focus on guest care and service. Ensuring that everything that is done well improves and enhances the guest experience
• To take ownership and ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company
• To be confident and fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies
• To ensure that the correct and same ingredients are used as specified by the Head Pastry Chef to ensure quality is upheld at all times
• To take ownership and direct responsibility with passion and pride for all dishes served in your section
• To be passionate and attend any necessary training sessions or meetings
• To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times
• To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Executive Chef
• To have pride in achieving and maintaining high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef showing flexibility and teamwork
• To be confident and fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971
• To be fully aware of all hygiene control and chemicals used in the work place
• To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
• All staff should be confident in understanding and executing the company's policies and procedures with respect to privacy, confidentiality and data protection
• To be fully aware of the Hotel's Fire Safety Procedures and Health & Safety regulations

• Competitive Salary
• £7,700 estimated annual Tronc (non-contractual)
• 29 days of annual leave, including bank holidays
• Regular team gatherings and appreciation events
• Complimentary team meals
• Uniform provided
• Staff accommodation available if required
• Exclusive team rates and friends & family rates at our Iconic Luxury Hotels, Relais & Chateaux properties worldwide, and London & Regional properties worldwide
• Discounts on all food & beverage offerings including the Cookery School at Chewton Glen
• Discounts on spa treatments and products
• Special gifts based on length of service
• Recommend-a-friend bonus scheme
• Health cash plan
• Participation in the cycle-to-work scheme
• Access to our employee assistance programme
• Excellent Training and Career Development opportunities