Pastry Chef - 40 hours per week MON - FRIDAY (Maternity Cover Starting December)
Core
Sole responsibility for all desserts and pastry for client floors and staff dining, ensuring high quality and consistency across events.
Role type
Pastry Chef
Builds
Desserts and pastry for high-end events, bespoke fine dining dinners, and large-scale corporate parties
Domain
Hospitality / Fine Dining
Required skills
Menu development and costing, food cost management, stock and wastage tracking, working under pressure, attention to detail, ability to prioritize workload
Preferred skills
Experience in 5-star hotel or 2 Rosette restaurant
Technologies
N/A
Responsibilities
Manage food and produce ordering, record wastage and stock holding, collaborate with Head Chef on menu development and costing, assist other kitchen sections as necessary
Seniority
Mid-level, hands-on IC