About the Role
As a Pastry Chef de Partie you will be at the heart of the action, preparing all kinds of patisserie and baked goods, organising ingredients, and keeping the kitchen clean. Reporting into the Sous chef, you’ll be a key member of the team, whose role is integral to the smooth operation and delivery of the Kitchen operations. You’ll be responsible for the organisation, stock rotation and labelling of food stored, ensuring that all administration for your section is completed and complies with the deadlines set. In this role, you’ll guarantee that Food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food‑related outlets. Part of your role will include supervising Demi chef de Partie’s and Commis chefs on your station. This role is fully on site, working 5 out of the 7 days a week.
About You
Having a great knowledge and passion for food and drink is essential. You’ll need to have spent some time in a professional pastry kitchen, ideally within a 5* hotel, artisan bakery or fine‑dining restaurant environment. You’ll have excellent time‑management skills and a strong customer focus when dealing with both internal and external parties. You’ll have exceptional interpersonal skills and good attention to detail, which will be evident through paperwork completed, organisation of department and sufficient stock levels.
Benefits
- Competitive salary package plus service charge*
- Set contracted hours – paid additional working hours at an overtime rate of 1.5 p/h
- Minimal late evenings by industry standard – majority finished by 10pm
- Staff Canteen
- 30 days’ annual leave (including bank holidays) + birthday off
- Up to 33% Harrods discount
Additional Information
Time Type: Permanent
Department: Pastry Production and Stewarding (Markus Bohr)
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