Pastry chef de partie Work, Jobs in Wingrave, Bkm (with Salaries)

Pastry Chef de Partie
HiStory Hospitality —Slough
- Up to £40,000 a year
- Weekend availability
- Bar
- Cooking
- Hotel
Quick apply
Pastry Chef de Partie
Gees Restaurant & Bar —Oxford
- £16.76 an hour
- Full-time
- Bar
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
1d
Kitchen positions - Full-time pastry chef
Roux at Skindles —Maidenhead
- £35,160 - £36,240 a year
- Full-time
- Bar
- Culinary experience
- Cooking
- Employee discount
Quick apply
2d
Chef de Partie
Weston Manor Hotel —Bicester
- £14 - £16 an hour
- Weekend availability
- Cooking
- Hotel
- Organisational skills
- Relocation assistance
Quick apply
8d
Pastry Chef De Partie
Searcys —High Wycombe
- £18 an hour
- Full-time
- Hotel
- Restaurant
- Communication skills
- Annual leave
- Employee assistance programme
Quick apply
Chef de Partie
The Hertsmere —Elstree
- £29,000 - £30,000 a year
- Weekend availability
- Bar
- Culinary experience
- Cooking
- Employee discount
Quick apply
10d

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Pastry Chef de Partie
The Hurlingham Club —Fulham
Staff social events, wellbeing packages, free meals on duty and free onsite parking. This opportunity is available on a casual basis; as a casual worker, you…
£15.95 - £17.15 an hour
Quick apply
Pastry Chef de Partie - Latymer
Pennyhill Park Hotel & Spa —Bagshot
Free access to the on-site gym and parking. Confident running a section in a high-quality kitchen or hospitality environment. Free meals while on duty.
£35,816 a year

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Pastry Chef de Partie

HiStory Hospitality
Slough

Quick apply

Job details

Full-time
Up to £40,000 a year

Qualifications

Cooking
Pastry experience
HACCP
Food safety
Time management

Full job description

Up to £40,000 per yer

Here is your Pastry Chef de Partie job advert for the new country estate opening in Buckinghamshire,matching the same tone and structure:

HiStory Hospitality are seeking an exceptional Pastry Chef de Partie to join the opening team of a new kitchen within a stunning country estate in Buckinghamshire.

This is a unique opportunity to be part of a launch team,working in a premium countryside environment with a strong focus on seasonality,refined pastry and desserts,and high standards of execution.

Pastry Chef de Partie Requirements

Motivated and experienced Pastry Chef de Partie with a strong background in professional kitchens,or a talented Pastry Commis ready to step up and be part of an opening team.
Strong technical pastry skills,with experience in plated desserts,breads,pâte à choux,laminated doughs,custards and ice creams.
Ability to run the pastry section independently,maintaining consistency,precision and presentation to a high standard.
A passion for seasonal ingredients and produce-led dessert development.
Strong knowledge and implementation of food safety,hygiene and HACCP standards within a pastry environment.
Excellent organisation and time management to manage prep,service and pastry production schedules.
Calm and professional during service,with the ability to perform in a fast-paced kitchen.
A collaborative mindset,working closely with the wider kitchen team to deliver a cohesive guest experience.
Flexibility to work early mornings,evenings,weekends and holidays as required.
A genuine desire to learn,develop and contribute creatively to the evolution of the pastry offering.
Warm,humble and professional approach to hospitality.

We strive to be a company that is inclusive in terms of age,gender,identity,race,sexual orientation and ethnicity,and to create an environment where everyone,from any background,can be happy at work. We’d love to hear from you if you’re a Pastry Chef de Partie looking to be part of an exciting new opening.

Tom Sellers

Hailing from Nottingham,Tom Sellers is a two Michelin-starred Chef who opened his first restaurant,Restaurant Story,at 26. At launch,Tom’s unique approach garnered significant critical acclaim,being awarded a Michelin Star just five months after opening,with a second star following in 2021. Tom learned his craft from some of the world’s most influential chefs and spent time working alongside the likes of Tom Aikens in London,Thomas Keller at three Michelin-starred Per Se in New York,and René Redzepi at two Michelin-starred Noma in Copenhagen,all before the age of 21.

Story Cellar,a Parisian-inspired rotisserie-style restaurant,opened in 2023 to much critical acclaim,followed by Dovetale at 1 Hotel Mayfair,where the restaurant offers a sustainably minded,produce-led à la carte menu of reimagined European classics,bolstered by dishes cooked over the grill and an abundant raw bar.

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