Job Purpose
To lead and manage the pastry section within a Private Members’ Club, delivering high-quality, consistent desserts, baked goods and pastry items for Members and their guests. The role requires professionalism, creativity, and a strong focus on service standards expected within an exclusive Club environment.
Key Responsibilities
- Lead and oversee the pastry section, ensuring its smooth daily operation
- Prepare, produce, and present desserts and baked goods to a consistently high standard
- Support service across à la carte dining, bar menus, functions, and private events
- Develop and deliver seasonal dessert menus in collaboration with the Head Chef
- Produce recipes and costings for menu items
- Maintain excellent food hygiene and health & safety standards in line with HACCP
- Ensure all pastry items are produced in accordance with Club standards, recipes, and presentation guidelines
- Manage mise en place, production planning, and service readiness for all pastry outputs
- Lead, train, and mentor pastry team members, fostering consistency and development
- Monitor stock levels within the pastry section and manage ordering requirements effectively
- Do monthly stock take counts
- Ensure correct storage, labelling, and stock rotation (FIFO)
- Control food costs, minimise waste, and support overall kitchen cost management
- Maintain a clean, organised, and professional pastry kitchen at all times
- Work closely with the Head Chef and wider kitchen team to deliver a seamless dining experience
Person Specification
- Proven experience as a Head Pastry Chef or Senior Pastry Chef in a high-quality kitchen
- Strong knowledge of classical and modern pastry techniques
- Excellent organisational skills with the ability to manage production alongside service
- Strong leadership and team development skills
- High attention to detail with a focus on consistency and presentation
- Confident communication skills with a collaborative, team-focused approach
- Experience working in a private members’ club, hotel, or premium restaurant – desirable
- Level 3 Food Hygiene Certificate (or equivalent) – desirable
- NVQ Level 3 in Professional Cookery or equivalent – desirable
Reporting Line
Reports to: Head Chef
