Head Pastry Chef

Job Purpose To lead and manage the pastry section within a Private Members’ Club, delivering high-quality, consistent desserts, baked goods and pastry items for Members and their guests. The role requires professionalism, creativity, and a strong focus on service standards expected within an exclusive Club environment. Key Responsibilities Lead and oversee the pastry section, ensuring its smooth daily operation Prepare, produce, and present desserts and baked goods to a consistently high standard Support service across à la carte dining, bar menus, functions, and private events Develop and deliver seasonal dessert menus in collaboration with the Head Chef Produce recipes and costings for menu items Maintain excellent food hygiene and health & safety standards in line with HACCP Ensure all pastry items are produced in accordance with Club standards, recipes, and presentation guidelines Manage mise en place, production planning, and service readiness for all pastry outputs Lead, train, and mentor pastry team members, fostering consistency and development Monitor stock levels within the pastry section and manage ordering requirements effectively Do monthly stock take counts Ensure correct storage, labelling, and stock rotation (FIFO) Control food costs, minimise waste, and support overall kitchen cost management Maintain a clean, organised, and professional pastry kitchen at all times Work closely with the Head Chef and wider kitchen team to deliver a seamless dining experience Person Specification Proven experience as a Head Pastry Chef or Senior Pastry Chef in a high-quality kitchen Strong knowledge of classical and modern pastry techniques Excellent organisational skills with the ability to manage production alongside service Strong leadership and team development skills High attention to detail with a focus on consistency and presentation Confident communication skills with a collaborative, team-focused approach Experience working in a private members’ club, hotel, or premium restaurant – desirable Level 3 Food Hygiene Certificate (or equivalent) – desirable NVQ Level 3 in Professional Cookery or equivalent – desirable Reporting Line Reports to: Head Chef