Executive Pastry Chef Job The Social House

Key Responsibilities

As Executive Pastry Chef, you will:

• Lead and oversee the entire pastry and bakery operation, setting high standards for quality, taste, texture, presentation and consistency.
• Develop a distinctive French inspired pâtisserie offering for The Social House and The Living Room.
• Create signature pastries and desserts that guests begin to associate specifically with The Social House.
• Develop exceptional croissants, viennoiserie, laminated pastries, artisan breads, cakes, tarts, entremets, petits gâteaux, chocolate products and plated desserts.
• Balance classical French pastry techniques with contemporary flavours, presentation and locally relevant ideas.
• Develop seasonal collections, festive ranges, celebration cakes, afternoon experiences and limited edition pastry concepts.
• Continuously explore pastry trends, techniques, ingredients and leading pastry houses locally and internationally.
• Create, implement and maintain standard recipes, production specifications, photographs, yields, portion sizes and presentation standards.
• Build production systems that deliver the same exceptional quality every day, regardless of who is on shift.
• Plan production requirements and maintain appropriate par levels and stock availability.
• Monitor ingredient usage, wastage and portion control while maintaining strong food cost discipline.
• Work closely with Procurement on ingredient quality, supplier performance and product specifications.
• Lead, coach, train and develop Pastry Chefs, Commis Chefs, Bakers and other members of the pastry team.
• Build the technical capability of the pastry team so that knowledge and standards are transferred rather than concentrated in one person.
• Work closely with the Executive Chef and wider culinary team on menus, promotions, special events and seasonal offerings.
• Partner with the commercial and marketing teams to create pastry products and experiences that generate excitement, guest traffic and revenue.
• Ensure all pastry production complies with food safety, hygiene and health and safety standards.
• Maintain exceptional standards of cleanliness, organisation and operational discipline within the pastry kitchen.
• Monitor the condition and performance of pastry equipment and promptly address maintenance and safety concerns.
• Drive continuous improvement, innovation and efficiency throughout the pastry operation.
• Act as a role model for professionalism, teamwork, discipline and culinary excellence.

Qualifications

• A recognised qualification in Pastry & Bakery, Culinary Arts, Hotel Management or a related discipline.
• Significant experience as an Executive Pastry Chef, Head Pastry Chef, Pastry Sous Chef or equivalent senior pastry leader within a luxury hotel, premium pâtisserie, high end restaurant or comparable hospitality operation.
• Strong practical expertise in French pâtisserie and viennoiserie.
• Demonstrable experience creating and launching new pastry products rather than simply reproducing an existing menu.
• Strong technical knowledge of pastry, bakery, desserts and chocolate production.
• Experience developing recipes and establishing production and presentation standards.
• Strong understanding of recipe costing, food cost, portion control, inventory management and waste reduction.
• Experience leading a pastry team and developing junior chefs.
• Strong production planning and organisational capability.
• Excellent knowledge of food hygiene, safety and quality standards.
• An exceptional eye for presentation and attention to detail.
• Strong communication and interpersonal skills.
• Commercial awareness and an understanding that a successful pastry operation must deliver both exceptional products and sustainable financial performance.
• The ability to remain calm, organised and consistent in a demanding hospitality environment.
• Genuine passion for craftsmanship, innovation and creating memorable guest experiences.

How to Apply

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