Chef de Partie Pastry Kitchen

About Us

Part of Iconic Hotels and Resorts The Lensbury is located on the Banks of the River Thames at Teddington and is home to an exclusive leisure club a 156 bedroom hotel meeting and events space restaurant and bar Spa and 25 acres of gardens and grounds.

The Role

Key Responsibilities

• Prepare bake and present a variety of pastries desserts cakes breads petits fours and other pastry items to the highest standards.
• Ensure all pastry products are produced consistently following approved recipes specifications and presentation guidelines.
• Manage the day-to-day operation of the pastry section ensuring mise en place is completed efficiently and service runs smoothly.
• Produce high-quality desserts and pastry items for restaurant service conferences weddings banquets and special events.
• Conduct regular quality checks on ingredients and finished products to ensure freshness consistency and excellence.
• Assist in the development of seasonal dessert menus afternoon tea offerings specialty cakes and innovative pastry creations while considering guest preferences dietary requirements and food cost targets.
• Monitor stock levels within the pastry section and participate in stock rotation and inventory control procedures to minimise wastage.
• Ensure all pastry ingredients and products are correctly stored and labelled according to food safety standards.
• Support and mentor Commis Chefs Apprentices and junior team members within the pastry department.
• Maintain high standards of cleanliness organisation and hygiene throughout the pastry kitchen.
• Ensure full compliance with food safety allergen management health and safety regulations and company procedures.
• Collaborate effectively with the wider kitchen brigade to deliver exceptional guest experiences across all food outlets.

• NVQ Level 2 or 3 in Professional Cookery (Pastry) or equivalent culinary qualification and relevant industry experience.
• Proven experience running a pastry section within a high-volume quality-focused hotel restaurant resort or banqueting environment.
• Experience producing desserts for both à la carte and large-scale banqueting operations.
• Previous experience within a quality-driven establishment ideally operating at a minimum 1 AA Rosette standard or equivalent.
• Valid Level 2 Food Hygiene Certificate.
• Sound knowledge of pastry production techniques baking methods chocolate work sugar craft and dessert presentation.

• Strong attention to detail and a passion for pastry excellence.
• Creative flair with the ability to develop attractive and innovative dessert concepts.
• Organised clean and methodical approach to work.
• Ability to perform effectively under pressure and consistently meet deadlines.
• Excellent understanding of food safety allergen control and kitchen hygiene standards.
• Positive attitude with strong teamwork and communication skills.
• Passionate about developing and delivering exceptional guest experiences.
• Flexible and adaptable to the operational needs of the business.
• Committed to maintaining high standards of quality consistency and presentation at all times.

Terms and Conditions:

• Full Time position (40 hours per week)
• Flexibility required - to include evenings and weekends

Whats in it for you

• Up to 32888 dependent on experience plus EXCELLENT benefits
• Free meals whilst on duty and free hot and cold drinks in staff restaurant
• Uniform provided
• Paid annual leave of 28 days. including public holidays
• Use of some of our leisure facilities including gym & swimming pool
• Free access to Hospitality Rewards - an online benefits portal offering lots of discounts
• Free access to our Employee Assistance Programme (24/7 personal support service) for you AND your family
• Fully funded Apprenticeship opportunities
• Excellent training and development opportunities
• Staff Recognition Scheme and Awards
• Regular Staff Socials