PASTRY CHEF DE PARTIE

The successful candidate should already have good pastry skills at CDP level, with a minimum of one year’s experience of working on Pastry in a 3 or 4 star hotel or rosette restaurant. A working knowledge of modern plated desserts as well as old classics is essential, as is the ability to be creative in conference and banqueting work.  Working within the main kitchen, you will be responsible for the production of innovative and quality desserts, breads and pastry. Working closely with the Head and Sous Chef, drive and enthusiasm.  As well as being confident and approachable, commitment, enthusiasm and energy are essential if you are to succeed in this role.

As required but approximately40- 48 hours per week.  Monthly paid.  28 days holiday.  Meals provided whilst on duty.  Shifts will include week ends, Christmas and New Year. 5/7 days. Share of tips. Permanent position.