Head Pastry Chef - Michelin Star Mayfair, London
£65,000 to £70,000 per year
Michelin Star Restaurant - French (dinner only service)
This is an exceptional opportunity for an accomplished Pastry Chef to join a prestigious French, Michelin star fine dining restaurant in Mayfair.
You don't need to be operating at Head Chef level right now, what's more important is your passion, your attitude and your leadership.
The role calls for a pastry leader who understands true finesse. Someone who can create beautifully balanced desserts that are technically faultless, visually refined and fully aligned with a world-class French culinary identity.
You will be responsible for leading the pastry section, developing the pastry offer and ensuring every element leaving the kitchen reflects the standards expected within a Michelin star environment. This is a role for a chef who brings discipline, creativity, calm authority and absolute respect for detail.
Key Responsibilities Develop seasonal pastry menus that reflect classical French technique, modern refinement and the restaurants culinary identity
Maintain exceptional standards of flavour, balance, texture, presentation and consistency
Ensure every pastry element is executed with the finesse and discipline expected within a world-class Michelin environment
Work closely with your team and wider group on menu development, tastings and creative direction
Lead, train and develop the pastry team, setting exacting standards across preparation, service and presentation
Manage dietary requirements and bespoke guest requests with creativity, discretion and technical confidence
Contribute to a calm, focused and professional kitchen culture built on precision, respect and excellence
Key Requirements A strong background in fine dining is essential, within a 1, 2 or 3 Michelin star environment
Classical French pastry training or significant experience within a French fine dining restaurant is highly desirable
Exceptional technical pastry ability across plated desserts, petits fours, bread, viennoiserie, chocolate, sugar work and refined finishing
A highly developed palate with a strong understanding of balance, seasonality, texture and restraint
Strong leadership skills with the ability to train, mentor and inspire a pastry team
Calm, disciplined and highly organised, with the ability to perform under pressure in an exacting kitchen environment
Creative and detail-led, with the confidence to contribute ideas while respecting the restaurants culinary direction
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