Careers

Head Pastry Chef (48 hours per week)

48 Hours per week.

To ensure that all food preparation and dishes are made to the standard laid by the Company and responsible for day to day management of the Pastry team.

Responsibilities

  • Ensure the correct service for timing and progress of all dishes.
  • Report and events on the daily programme to ensure that your team are aware of events on in the hotel.
  • Responsible for the overall running and operation of the Pastry area.
  • Motivate the team and ensure that full instructions are given on a daily basis.
  • To ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company.
  • Come up with new desert ideas of at least 2 market menus and one menu dessert per month and present to the Executive Chef.
  • To assist the chef in writing all party menus, festive and buffet menus in accordance with the operational calendar.
  • Ensure that the whole team is conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies.
  • To ensure that the team use the correct and same ingredients are used as specified by the Head Pastry Chef to ensure quality is upheld at all times.
  • To liaise with the Executive Chef with reference to possible improvements/difficulties in your section.
  • Responsible for checking that all dishes prepared and presented in your section are to the standard laid by the Company.
  • Attend any necessary training sessions or meetings.
  • Prepare any training that you feel is necessary for your team to improve and develop.
  • Conduct 3 month and 9 month reviews with you team.
  • Be responsible for ordering any stock required of your department.
  • To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.
  • To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Head Chef or Executive Head Chef.
  • To be fully aware of the Hotel’s Fire Safety Procedures and Health & Safety regulations

THIS PERFORMANCE ROLE GUIDE IS NOT EXHAUSTIVE, NOR IS IT MEANT TO BE. ADDITIONAL ITEMS MAY BE INTRODUCED WHERE NECESSARY.

To be considered for the role of Junior Sous Chef at Cliveden House, please forward a copy of your CV to Claire Bartlett or use our application form.

Claire Bartlett - Human Resources Officer/ Direct Tel: 01628 607144 / Email: Claire.Bartlett@clivedenhouse.co.uk

Cliveden House is an equal opportunity employer committed to employing a diverse workforce.

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