Head Pastry Chef
The Waterside Inn is a world renowned Three Michelin star family-run restaurant with rooms, in Bray -on-Thames led by Chef Patron, Alain Roux. As famous for its hospitality as for its classic French cuisine and distinguished cellar visit: https://www.waterside-inn.co.uk/
We are seeking a Head Pastry Chef to join our dynamic team of 6 pastry chef.
The Head Pastry Chef role includes managing daily pastry operations, menu development, ingredient management, and staff leadership, ensuring quality, consistency, and adherence to health and safety standards. Key responsibilities involve creating and preparing diverse pastries and desserts, training and motivating junior chefs, overseeing inventory, controlling costs, and innovating new menu items, all while upholding high standards of presentation and customer satisfaction.
Responsibilities
Menu Development & Innovation: Create and develop new seasonal recipes and menus for pastries, desserts, breads, and confections, ensuring creativity and keeping updated with industry trends.
Operations Management:
Plan and manage daily pastry operations, ensuring efficient production, portion control, and timely delivery of items.
Quality Control:
Maintain high standards of quality and consistency for all pastry items, ensuring they meet company standards and presentations are appealing.
Staff Leadership & Training:
Train, mentor, and lead 6 pastry chefs, setting a positive example and empowering the team of to perform at their best.
Inventory & Cost Management:
Monitor stock, manage ingredient ordering, and control costs to ensure operations remain profitable and within budget.
Health & Safety:
Ensure all food and beverage policies, standards, and procedures, including HACCP and sanitation, are followed.
Customer Interaction:
Engage with customers for custom orders to understand their needs and preferences, providing excellent service at all times.
Skills & Qualifications
Leadership & Communication: Strong leadership, communication, and motivational skills to guide a team and manage day-to-day operations effectively.
Creativity & Versatility: Creative talent in baking, decorating, and creating new dessert concepts.
Organizational Skills: Ability to plan ahead, delegate tasks, and manage multiple responsibilities in a fast-paced environment.
Business Acumen:
A good sense of business to be cost-effective and manage budgetary controls.
Technical Skills:
Proficiency with a variety of kitchen equipment, baking techniques, and potentially computer-based software for record-keeping and cost analysis.
Flexibility:
Ability to work flexible hours, including evenings and weekends, and adapt to changing business needs
Pay: £45,000.00-£55,000.00 per annum plus tronc
Job Types: Permanent, Full-time
Working Week: Wednesday to Sunday lunch time - 55hrs a week (Sundays worked in full during peak season May, June, July, August, September)
Rest Days: all day Mondays’ & Tuesdays’ and Sunday evenings only, relevant during – January, February, May, March, April, October, November, December.
Staff Set Inclusive Annual Holidays: 11th to 24th August 2026 and 22nd December 2026 to 19th January 2027
Benefits:
- Company events
- Company pension
- Discounted products and services for employees.
- Discounted Gym membership
- Tronc
- Meals on duty
- Annual Staff Party
- Staff Accommodation can be arranged on a short-term basis.
- Professional development opportunities, Inhouse, in our Culinary School and with our partners/suppliers.
- A creative environment where your craft is genuinely valued.
Pay: £45,000.00-£55,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
Work Location: In person
