Pastry Sous Chef - Brooklands

Job Details

Job description:

Pastry Sous Chef - Brooklands (2 Michelin Stars Restaurant)

Shift Pattern: 4 days on 3 days off

Salary: £45,320 per annum plus Service Charge

The Peninsula London is excited to announce we are seeking a skilled and passionate Pastry Sous Chef to join the Brooklands Kitchen Team.

Brooklands restaurant offers contemporary European cuisine from Michelin-starred Chef Director, Claude Bosi, widely considered to be one of Britain's leading culinary delights – as well as top-flight libations and cigars – in a collection of distinctive spaces inspired by the classic eras of British aviation and motorsport.

The venue, designed by London architects Archer Humphryes, comprises a sleek main dining room with a sweeping outdoor terrace with enchanting panoramic views across London’s skyline taking in iconic landmarks like St Pauls and the City, the London Eye, and Battersea as well as over three Royal Parks (Hyde Park, Green Park, and St James’ Park).

• An exceptional opportunity to join our high-profile flagship hotel in London
• Market-leading remuneration, service charges, and attractive benefits
• Join our award-winning group, working alongside a highly experienced team

Key Accountabilities:

• Assisting with planning, and leading a pastry team, managing day-to-day operations whilst supporting the Pastry Chef.
• Involved execution of dessert, pastry, and baked menu items, ensuring the highest quality and that this is consistently achieved.
• Ensure that the hotel policies and procedures are followed and prevent wastage of surplus stock without undue sacrifice on food quality.
• Is responsible for the hygiene and cleanliness of the assigned kitchen, food production, and food storage areas and always ensures a high standard of food safety.
• Always keep the kitchen equipment in good condition to maximize its operating life.
• Maintain up-to-date technical worksheets, recipes, and costings and ensure understanding and compliance from team members.
• Supervising, managing, and guiding a team and allocating work to them according to skill level and then planning training and initiatives for them to grow and improve.

General Requirements:

• Extensive Pastry knowledge, both classical and culinary trends and a high level of creativity.
• Good knowledge and understanding of suppliers and ingredients.
• Experience of within a similar role in a restaurant or luxury 5* hotel and managing a team.
• Previous relevant culinary qualifications or certifications.
• Excellent time management and organizational skills, highly adaptable, naturally positive.
• Good communication skills, flexibility, and capability of working under pressure.

We are delighted to receive your CV and will liaise with suitable candidates directly.