Job Description: Head Pastry Chef Role Overview Head Pastry Chef to oversee all pastry operations across a luxury hotel in Newcastle, delivering exceptional quality, creativity, and consistency in every dessert and afternoon tea offering. Led by an award-winning Executive Chef, this is a key leadership role within a fast-paced, fine dining environment. No accommodation / sponsorship is available at this time.
Key Responsibilities Oversee all pastry production across the hotel, ensuring consistent standards for desserts, afternoon tea, breads, pastries, and daily specials.
Lead and manage the pastry team, providing direction, training, mentoring, and performance development in a busy professional kitchen.
Create and develop seasonal dessert menus and afternoon tea offerings, aligning with new industry trends and guest preferences.
Develop and refine pastry and baking programmes, including: Fine desserts and plated work
Chocolate work and showpieces
Artisan breads and pastry production
Special menus and seasonal features
Maintain high standards of quality, taste, presentation, and portion control throughout service.
Ensure efficient production planning, stock control, cost awareness, and waste reduction for pastry operations.
Uphold kitchen standards for hygiene, food safety, and compliance with all relevant regulations.
Collaborate with the Executive Chef and wider kitchen team to support fine dining service and special events.
Person Specification Proven experience as a Head Pastry Chef or Senior Pastry Chef in a high-volume, high-pressure hotel or restaurant environment.
Confident leadership in directing and developing a pastry team within a professional kitchen.
Strong passion for high-quality pastry, desserts, baking, chocolate work, and seasonal ingredients .
Demonstrable ability to create and execute seasonal menus, afternoon tea offerings, and pastry specials with creativity and consistency.
Thorough understanding of production systems, service flow, and quality control in a luxury/fine dining setting.
Solid knowledge of food safety, allergens, and safe working practices.
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