Pastry Junior Sous Chef

As a Pastry Junior Sous Chef, you will work in close partnership with the Executive Pastry Chef, playing a key leadership role within the pastry brigade to deliver refined, memorable experiences for our Guests and Members. You will uphold the highest culinary standards, demonstrating precision, creativity, and professionalism in every aspect of the pastry operation. Ensure all pastry preparation and presentation consistently meet brand standards across the restaurant and private event offerings. Lead daily briefings for relevant menus, ensuring clarity, preparation, and alignment within the pastry team. Collaborate with the Executive Pastry Chef in the development and evolution of innovative pastry menus and seasonal creations. Support prompt, thoughtful resolution of guest enquiries, contributing to positive outcomes and elevated guest satisfaction. Build strong, collaborative working relationships across departments, offering support as required to ensure seamless operations. Assist in leading, mentoring, and training the pastry team, ensuring full compliance with company procedures, quality standards, and food safety requirements. A minimum of two years’ experience as a Pastry Chef de Partie, preferably within a luxury or high‑end hospitality environment. A strong, creative leader with a genuine passion for pastry excellence and team development. NVQ Level 2 or 3 (or equivalent professional culinary qualification). A valid Basic Food Hygiene Certificate and a strong understanding of food safety standards. The ability to remain composed and effective under pressure in a fast‑paced, detail‑driven kitchen environment. Flexibility and confidence to work independently while contributing effectively as part of a collaborative brigade.