Inc Tronc
The Walcot Group is a dynamic and growing collection of hospitality and food businesses based in Bath and the Southwest. We pride ourselves on creating thoughtful,community-driven experiences across restaurants,pubs,bars,and retail. From artisan pasta and modern British dining to small-batch butchery,we’re building something special—ambitious,independent,and full of personality.
The well loved Walcot House,already a destination venue in Bath,is having a makeover - we have ambitious plans for the site and we are looking for Chefs to join us on that journey.
Role Over view
The Pastry Chef will take ownership of the pastry section of the kitchen brigade. You will plan,prepare,cook,and finish high-quality patisserie,desserts,chocolates and baked goods to organisational standards. The ideal candidate will blend precision and technical accuracy with artistic creativity,ensuring seamless dessert service while maintaining rigorous food safety standards.
Key Responsibilities
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Prepare and present a refined range of pastries,hot/cold desserts,doughs,chocolates,and confections according to recipe specifications.
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Contribute creative ideas to seasonal menu rotations and special event offerings,focusing on fresh,locally sourced,and sustainable ingredients.
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Manage stock levels,portion control,and ingredient rotation within the pastry kitchen to maximize efficiency and minimise food waste.
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Supervise and maintain the highest standards of food presentation,taste,and consistency before products reach the customer.
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Work collaboratively within the broader kitchen brigade,liaising effectively with Front of House staff to ensure smooth service delivery.
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Guide,train,and develop junior members of the section (Commis Chefs or Apprentices).
Compliance,Health & Safety
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Maintain a pristine,hygienic,and safe working environment in accordance with UK Food Safety legislation.
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Ensure full compliance with HACCP,COSHH,and local Environmental Health regulations.
Requirements,Skills & Qualifications
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Minimum 1–2 years of experience working within a fast-paced,high-quality pastry section (Hotel,Restaurant,or Event Catering).
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Strong grounding in classic and modern pastry techniques,sugar work,chocolate work,and bread baking.
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Exceptional attention to detail,strong organizational skills under pressure,and a collaborative team attitude.
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NVQ Level 2 or 3 in Professional Cookery / Patisserie and Confectionery (or equivalent industry experience)
What's in it for you?
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Career Opportunities & Progression
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25% Discount across the Group
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Apprenticeship schemes
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50% off on shift menu
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On demand well being support
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WSET,H&S and FA training opportunities
