Pastry Chef de Partie – Higher Education Contract Catering – Up to £36,000
We're recruiting a Pastry Chef de Partie to join a leading Higher Education Contract Catering operation in London. This is a fantastic opportunity to work within a large, fast-paced university campus, delivering fresh, high-quality pastry across retail, restaurant and high-volume hospitality.
This is a brilliant opportunity for a pastry chef with contract catering experience who is looking for a structured environment, strong team culture and a role with genuine variety across a dynamic campus setting.
The offer
Up to £36,000 per year.
Predominantly Monday to Friday working (approx. 70%).
6.30AM - 7AM to 3PM - 4PM each day.
Strong work–life balance within a structured rota.
Paid overtime / time off in lieu (site dependent).
Highly regarded contract catering operation with progression opportunities.
The Operation & Food
Large-scale operation – Catering for approx. 2,500 students + 500 staff.
250 residential students requiring extended food provision.
7-day operation with year-round service (Closed during Christmas).
Multiple food outlets including Grab & Go, Restaurant & Events.
Modern, market-led food offer competing with the London food scene.
Fresh, in-house pastry production across all areas.
The Role
Deliver desserts, cakes, baked goods and pastry for retail, restaurant and events.
Ensure all pastry is produced fresh, visually appealing and consistent at scale.
Support service across breakfast, lunch, dinner and hospitality events.
Manage prep, organisation and timely delivery for high-volume service periods.
Maintain high standards of food safety, allergen compliance and presentation.
Contribute to a positive, organised and team-driven kitchen environment.
About You
Experience as a Pastry Chef De Partie.
Strong pastry background with the ability to deliver quality at volume
Reliable, consistent and committed to long-term roles
If you are keen to discuss the details further, please apply today or send your CV to Yasmin at COREcruitment.
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