We are looking for an experienced and highly organised Head Pastry Chef to lead and develop a dedicated production kitchen supporting our three venues: Acre, Strakers and Strakers Dining Room.
This is a new role for our group and a rare opportunity to shape a pastry and bakery programme with a focus on the best, seasonal produce.
Tuesday Saturday, 8:00am 5:00pm, 40 hours, 45k per annum
Key Responsibilities Lead all pastry and bakery production across the group
Oversee and execute daily prep for:
Sourdough breads and bagels
Pastry and dessert
Petit fours
Ice creams and sorbets
Ensure consistency, quality and presentation
Manage ordering, stock control, and supplier relationships
Train and up-skill other chefs on all things pastry and dessert
Maintain high standards of hygiene, organisation, and food safety across your section
Collaborate with Head Chefs and senior leadership on menu development for the restaurants and events menus
About You Proven experience as a Head Pastry Chef or Senior Pastry Chef in a fast paced, quality restaurant
Strong background in both pastry and bread production (including sourdough)
Highly organised with the ability to manage your own time
Passionate about quality, seasonal ingredients
Comfortable building systems and processes in a growing business
What We Offer A unique, production-led role with a focus on craft and quality, rather than service
Daytime hours only (8am5pm, TuesdaySaturday)
Opportunity to help shape and develop a new department!
Competitive salary based on experience
Staff discounts at the restaurants and cost price wine
Gym membership
This role is ideal for a pastry chef who wants to step away from service pressure and focus on refining technique, developing systems, and producing exceptional product. We look forward to hearing from you!
TPBN1_UKCT