Pastry Chef - Miami, FL - $70,000 - $80,000We are working with an acclaimed, chef-driven restaurant in Miami that is seeking a talented Pastry Chef to lead its pastry and dessert program. This is an opportunity to join a highly respected culinary team known for creativity, precision, and delivering an exceptional dining experience.The Pastry Chef will oversee all pastry production, menu development, and dessert execution while maintaining the highest standards of quality and consistency. This role is ideal for a passionate pastry professional who thrives in a fast-paced, fine dining environment and enjoys pushing creative boundaries.Responsibilities:
Lead and manage the pastry department, including production, plating, and serviceDevelop seasonal dessert menus that align with the restaurant’s culinary visionEnsure consistency, presentation, and quality standards across all pastry offeringsManage ordering, inventory, and food cost controls for the pastry programTrain, mentor, and develop pastry team members while maintaining a strong kitchen cultureMaintain strict food safety, sanitation, and kitchen organization standardsCollaborate closely with the Executive Chef and culinary leadership on menu development and special events
Requirements:
3+ years of experience as a Pastry Chef or Senior Pastry role in an upscale or fine dining restaurantStrong background in plated desserts, breads, and modern pastry techniquesCreative approach to dessert development with strong attention to detailProven ability to lead and train a pastry team in a high-volume environmentStrong organizational and cost management skillsPassion for high-level hospitality and culinary excellence
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Head Pastry Chef – Japanese Izakaya – East London – up to £55kLead the pastry section for a highly anticipated new opening, crafting desserts for a high-volume restaurant inspired by the energy of East Tokyo.We are seeking a talented Head Pastry Chef to join the opening team of a striking new Japanese izakaya opening in London this Spring. This is an opportunity for a pastry chef with Pan-Asian experience to build a section from the ground up.The Restaurant:
A high-energy Japanese izakaya, designed to bring the spirit of Tokyo to East London.200-cover restaurant with a focus on shareable, authentic Japanese dishes.Open robata kitchen as the centrepiece, creating an immersive dining experience.Lively, busy services in the heart of east London.
The Pastry Role:
Full creative ownership to develop the complete dessert offering.Build and grow the pastry team (currently 4 people) – you will be the architect of the section.Responsibility for all pastry and bakery output across breakfast, cafe lunch, and dinner service.5 signature desserts for the main dinner menu, plus hotel amenities and petit fours.Work with a generous budget using quality ingredients.
The Ideal Head Pastry Chef:
Proven experience as Head Pastry Chef or Senior Pastry Sous Chef within a Pan-Asian or Japanese restaurant group.Creative leader who can develop an entire menu from concept to plate.Structured organiser who can build and train a team, and maintain consistency across high-volume services.Commercially aware, capable of working within a budget.Ambitious and ready to make their mark in a high-profile opening.
Why Apply?
Be the founding Pastry Chef for a highly anticipated restaurant concept.Put your name to the menu with true creative freedom.Competitive salary up to £55k.Build and lead your own team from the start.
Ready to create something special? APPLY TODAY. Send your CV to Olly at COREcruitment dot com.....Read more...
Head Pastry Chef – Fine Dining Mediterranean – City of London – Up to £75kA rare opportunity to lead the pastry section of a prestigious City restaurant. Classic French desserts with a fine dining touch, served across 400 covers daily. We need a creative and structured pastry chef to take ownership of the menu and lead a dedicated team.We are partnering with a highly respected restaurant group on a confidential search for an exceptional Head Pastry Chef to join their flagship City site.The Venue:
Prime City of London address400 covers daily across lunch and dinner serviceSimple, classic Mediterranean fine diningHigh-volume, high-end restaurant kitchen
The Pastry Role:
Full ownership of all dessert and pastry outputLead, train, and develop a brigade of 8 pastry chefsCreate and execute classic French desserts with a refined, contemporary touchManage ordering, stock, and wastage for the pastry sectionMaintain impeccable standards across a busy, high-volume service
The Ideal Head Pastry Chef:
Current Head Pastry ChefProven background in classic French patisserie and fine dining dessert presentationExperience leading a team in a high-volume environment (400+ covers)Organised, structured, and commercially awareAble to maintain consistency and quality at pace
Why Apply?
Up to £75,000 Flagship City venue with world-class reputationLead your own team of 8 in a high-profile operationCreative freedom within a classic French frameworkConfidential search – immediate consideration
Send your CV to Olly at COREcruitment dot com ....Read more...
As an apprentice chef, you will be trained through different sections of the kitchen, working on either the larder or pastry section.
You will learn how to prepare, cook, and serve the dishes you make to our guests. Alongside our experienced team to help you know the details needed for our restaurant.
You will be expected to work in the below areas:
Room service - Preparing and cooking room service menu dishes as per our standards
Restaurant - Preparing, cooking and serving menu dishes. Such as the Raw Orkney scallop, granny smith apple, wasabi, and dill along with others
Training:
All of your training will be completed within the workplace
You will be working towards the Level 2 Commis Chef apprenticeship
You will have the opportunity to work towards your Functional Skills in Maths and English if you do not have the GCSEs or equivalent
Training Outcome:
A natural progression route would be a Level 3 Apprenticeship. Options are Senior Production Chef, Chef De Partie or Hospitality Supervisor, depending on the chosen job route and if the current job role supports the learning
Employer Description:Privately owned hotel and restaurant, with a focus on high-quality experience for our guests.
Hotel: 4 red stars with AA guide
Restaurant: 1 Michelin star and 3 rosettes
See the website for more detailsWorking Hours :Accommodate open times:
Tuesday to Thursday - 06:30 - 21:00 and Friday to Sunday - 12:30- 13:30, 18:30 - 21:00. Shift patterns will vary.Skills: Communication skills,Attention to detail,Presentation skills,Team working,Positive attitude,Creative approach to work....Read more...
The apprentice will become part of our production team, learning each stage of the baking process and gradually taking on more responsibility as skills develop. A typical week blends practical training, structured learning time and involvement in the day‑to‑day running of a commercial bakery.
Typical tasks include:
Preparing, mixing and shaping a range of doughs, including sourdough, tin loaves, brioche and rolls
Supporting pastry and viennoiserie production, including laminating, shaping and finishing
Weighing ingredients, organising batches and following production plans and recipes accurately
Helping maintain a clean, organised workspace and upholding food‑safety and hygiene standards
Learning to operate commercial bakery equipment safely and efficiently as confidence grows
Training:
The apprentice will work towards the Level 2 Production Chef Apprenticeship, delivered through Coastland College
Training combines structured off‑the‑job learning with practical experience in our bakery, covering dough production, sourdough techniques, pastry and viennoiserie, food safety, and the fundamentals of running a commercial bakery
On completion, the apprentice will achieve a Level 2 Production Chef certificate, a recognised industry standard that provides a strong foundation for future progression within the bakery sector
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:Rise Bakery is an independent, fast‑growing artisan bakery based in Dorset. We produce a wide range of sourdough, breads, pastries and brioche for our own shops as well as cafés, restaurants and wholesale partners across the South West. What began as a small operation has grown into a busy commercial bakery with modern equipment, a skilled team and an expanding retail presence.
We focus on quality, consistency and traditional methods, and we’re committed to developing new talent within the industry. As we continue to grow, we offer a supportive environment where apprentices can learn real bakery skills, gain hands‑on experience and become part of a team that takes pride in the craft of baking.Working Hours :30 hours per week in the bakery (shifts spread across 7 days depending on production needs). Plus 1 day per week at college.
Shift pattern/timings to be agreed with the employer and may be subject to change depending on events.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
What your average day or week could look like:
Preparing and cooking fresh, nutritious meals at scale using industry leading equipment, while learning efficient large batch production techniques.
Working closely with classically trained and award recognised chefs, gaining hands on experience across savoury, pastry and menu development.
Supporting the creation and adaptation of menus to meet specialist dietary and texture modified requirements within healthcare catering.
Maintaining high food safety standards, assisting with stock rotation and learning the full kitchen process from goods in through to dispatch.
Structured daytime hours, real responsibility and proper chef development without late nights or weekend shifts.
Training:Training and Qualification Level
What training will the apprentice take and what qualification will the apprentice get at the end?
· Production Chef Level 2
· Working as part of a team in kitchen environments.
· City of Bristol College
· Off site in its entiretyTraining Outcome:Full time employment or further training.Employer Description:AbleCare Kitchens is the central production kitchen supporting AbleCare Homes, delivering fresh, nutritious meals to residential care settings. Our team of classically trained and award recognised chefs combine professional culinary standards with specialist knowledge in healthcare catering. We are committed to quality, innovation and creating meals that genuinely enhance residents’ wellbeing.Working Hours :Structured daytime hours, without late nights or weekend shifts.
Monday to Friday. Earliest start would be 6.00am and latest finish would be 6.00pm. These are not 12hr shifts, they would be 8hr days.Skills: Attention to detail,Organisation skills,Positive attitude,Reliable,Understanding of food hygiene,Pride in presentation,Enthusiasm....Read more...
Starters, desserts, mains cooking, mains plating
Prepping, service, tidying
We would like the apprentice to become proficient in all positions and their tasks.
You will get to learn the broadest possible skills and benefit the company with adaptability and versatility. Our kitchen is a unique opportunity to learn how everything is homemade and in the purest French tradition.
The kind of training top UK celebrity chefs went through as young beginners. Our cuisine is traditional, with an emphasis on homemade, justness of taste, magnifying fresh ingredients, and offering value for money that makes us the oldest Nottingham under the same management with 31 years' service.
The kitchen brigade is a maximum of 4 chefs, so work is in constant supervision and communication with head chef.Training:
Day release- weekly on a Tuesday at Fletchers Kitchen (City Hub campus)
Commis Chef (Level 2)- apprenticeship training course
Training Outcome:
Potential to be offered a permanent role at the completion of the apprenticeship
Employer Description:We are a family-owned French restaurant in the heart of Nottingham city centre ! French Living has been part of the city’s culinary landscape since 1994, when Stéphane Luiggi opened the doors with his wife Louise. What began as a small shop has grown into a welcoming two-floor restaurant. Our spirit has never changed : warm, friendly and without pretension, a place where dining feels like being invited into a French family home. Stéphane, whose Corsican roots inspire many of our dishes and little details, still runs the restaurant today, ensuring that authenticity and passion remain at the heart of everything we do.
Our French head chef has been with us for 27 years, crafting traditional and seasonal French cuisine that tastes just as it would in France : homemade in every detail, from the pastry to the sauces. The same goes for our front-of-house team : familiar faces who’ve been with us for decades, ready to make every guest feel at home.Working Hours :30 hours per week minimum.
TBC at interview stage.
The restaurant is open to diners 12-2 and 5 onwards.
The day starts around 10am with prepping, then service from 12, then tidying at 2.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
