Job Title: Chef de Partie PastryH&C Solutions are proudly recruiting for an exclusive neighbourhood restaurant and cocktail bar near to St Katherines Dock (E1). The restaurant oozes style and elegance. Every fixture/furniture within the restaurant, bar and private dining room are hand-picked, creating a unique dining experience their guests. The restaurant is hugely successful with predominately neighbourhood, repeat custom.Chef de Partie Pastry benefits:
Chef de Partie Pastry (managing the section – 5/6 desserts on the menu)Award winning neighbourhood restaurant180 covers per day, 240/400 covers during the weekendBritish cuisineBrigade of 2+ in pastry£35,000 to £38,000 per annum (depending on experience) scope to earn more.45/48 hours per week over 4 days
Chef de Partie Pastry requirements:
They are seeking a Pastry Chef who is organised, driven and someone who takes pride in running their section to a high standard.A skilled Pastry Chef with experience in creating a la carte desserts from scratch.A Pastry Chef that is happy to work 45/48 hours over a 4 day week.....Read more...
Job title: Pastry Chef – Luxury 5-Star Hotel Location: Venice Salary: €2800 net per monthJob type: seasonal (until 31st of October)We are seeking a talented and creative Pastry Chef to join the culinary team at our luxury 5-star hotel. In this role, you will craft exquisite desserts, pastries, and baked goods that delight our discerning guests and elevate their dining experience. This is an opportunity to showcase your artistry and leadership in a world-class kitchen environment.Key Responsibilities
Design, prepare, and present a diverse range of high-quality desserts, pastries, breads, and confections for all hotel outlets, including restaurants, banquets, and in-room dining.Develop innovative and seasonal pastry menus that align with the hotel’s luxury standards and guest expectations.Lead, mentor, and inspire the pastry team to maintain excellence in production, presentation, and efficiency.Ensure consistent quality and adherence to recipes, portion control, and presentation standards.Oversee inventory management, including ordering, storage, and rotation of pastry ingredients, to minimize waste and control costs.Collaborate with the Executive Chef and culinary team to integrate pastry elements into broader menu offerings.Maintain strict hygiene, food safety, and sanitation standards in the pastry kitchen.Manage production schedules to meet daily demands for all hotel outlets and special events.Stay current with pastry trends, techniques, and ingredients, bringing fresh ideas to the table.Assist in training and developing junior pastry staff, fostering a culture of creativity and precision.
Candidate Profile
Proven experience as a Pastry Chef, Executive Pastry Chef, or Senior Pastry Cook in a luxury hotel, fine-dining restaurant, or high-end bakery.Strong technical skills in classical and contemporary pastry techniques, including chocolate work, sugar art, and plated desserts.Creative flair and a passion for developing unique, visually stunning, and delicious pastry creations.Exceptional leadership and team management abilities, with a focus on training and development.Keen attention to detail and a commitment to maintaining the highest standards of quality and presentation.Strong organizational and time-management skills to handle multiple priorities in a fast-paced environment.Knowledge of food safety regulations, HACCP standards, and allergy awareness.Flexibility to work early mornings, evenings, weekends, and holidays as required.Fluency in English; additional languages are a strong advantage.
What we offer:
Accommodation (upon availability in a shared unit);Meal during the shift;Free shuttle to San Marco square;
Job title: Pastry Chef – Luxury 5-Star Hotel Location: Venice Salary: €2800 net per monthJob type: seasonal (until 31st of October)This position does not offer visa sponsorship. If you are a passionate and innovative pastry professional dedicated to culinary excellence, we invite you to apply. Please submit your CV to luizas@corecruitment.com ....Read more...
Supporting production across bread, pastries, café items, and hospitality preparation
Assisting with a varied workload, including approximately 20% bread, 40% pastry production, 20% café items, and 20% hospitality prep
Carrying out tasks such as laminating, filling and finishing pastries, producing desserts and chocolates, and preparing items for events
Supporting event service and ensuring high standards of presentation
Adapting to a varied day-to-day workload based on school operations and service demands
Training Outcome:
Become a fully qualified pastry chef.
Individuals who successfully complete the Pastry Chef Apprenticeship will be ready to progress to a higher-level position, apprenticeship or further training.
Employer Description:We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.Working Hours :Monday - Friday (evening and weekends paid and required term time only).Skills: Communication skills,Attention to detail,Team working,Reliable,Punctual,Calm under pressure,Passion for pastry,Numerical skills,Positive attitude,Eagerness to learn....Read more...
Hospitality Head Chef – Contract Catering – London – £50,000 + Paid OvertimeWe're recruiting a Hospitality Head Chef to lead the hospitality offer within one of London's most exciting corporate dining operations.This is an opportunity to deliver private dining, premium events, beautiful breakfasts and fine dining experiences for high-profile clients within a truly food-led environment.Everything is made from scratch, with a real focus on quality, creativity and the finer details.The Offer
£50,000 salaryPaid overtime at 1.5x hourly rateMonday to Friday operation2-3 evenings per weekLatest finish around 9pm Taxis and transport paid after late finishesPerformance bonus28 days holiday including bank holidays, increasing with serviceCompany pension schemeFree meals on shiftCycle to work schemeEmployee discounts and cashback platformWellbeing and mental health support
The Food
Private dining for VIP guests and clients.Premium events, canapés and receptions.Beautiful breakfasts and working lunches.Fine dining experiences and tasting menus.Homemade pastries, compotes and yoghurts.Everything made from scratch.Herbs and vegetables grown onsite for chefs to use.A genuine five-star hospitality experience.
The Operation
High-profile corporate environment.Head Chef, Pastry Chef, Sous Chef and CDP brigade.Quality-focused operation where food comes first.Small numbers allowing creativity over volume.Freedom to innovate and influence the food offer.
The Role
Lead all hospitality kitchen operation.Drive creativity and menu development.Create memorable food experiences for clients and guests.Develop bespoke breakfast and pastry concepts.Inspire and develop the brigade.Maintain exceptional presentation and quality standards.
About You
Head Chef or strong Senior Sous Chef experienceBackground in hospitality, events, private dining or fine dining.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin 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 Successful candidate will work closely with Scott, our experienced baker and pastry chef, to learn the foundations of professional bakery and kitchen operations. This is a hands‑on role ideal for someone who is passionate about food, creativity, and building a career in artisan baking.
Key Responsibilities
Daily bakery production — assisting with breads, pastries, cakes, and savoury items
Ingredient preparation — measuring, weighing, and following recipes accurately
Dough work — supporting with mixing, shaping, laminating, and finishing
Food hygiene — maintaining excellent cleanliness and safety standards
Equipment use — operating bakery tools safely under supervision
Stock and deliveries — assisting with rotation, storage, and unpacking
Product development — contributing ideas for new baked goods when appropriate
Customer service — supporting the shop team when required
Teamwork — working collaboratively in a fast‑paced artisan environment
Training:
Catering & Hospitality Foundation Apprenticeship
Day release one day per week
Middlesbrough College
Training Outcome:
Opportunity to progress into bakery, patisserie, or chef roles may become available upon completion of the apprenticeship.
Employer Description:Butterfold Bakery is a new independent artisan bakery located on Baker Street in the heart of Middlesbrough. The bakery specialises in handcrafted pastries, sourdough breads, cakes, and seasonal baked goods made with high‑quality ingredients and traditional techniques. As a growing local business, Butterfold is committed to nurturing new talent and supporting the next generation of bakers and chefs. Working Hours :Early mornings required.
Typical shifts: 6:00am - 3:00pm (Wednesday - Saturday). Hours may vary.Skills: ....Read more...
A Chef Apprenticeship position is available to learn the preparation and cooking of all fresh ingredients on-site. This will include meat, fish, poultry, vegetables, breakfast, banqueting and desserts. You will learn basic kitchen skills and in addition learn about food hygiene, health and safety, storage and cleaning.
An iconic landmark on the bustling South Bank, the eighth floor of the OXO Tower is home to the renowned OXO Tower Restaurant, Bar and Brasserie. Drawing in Londoners for over two decades since its opening by Harvey Nichols in 1996, it has gained a glittering reputation for its seasonal British cuisine, outstanding service and unparalleled views across London.
With three amazing venues situated on the eighth floor of one of the most iconic landmarks in London, OXO offers our fearlessly stylish customers a destination with unprecedented dining and drinking. Working alongside our Executive Head Chef Jeremy Bloor very few places offer both our customers and our team members such a combination of experience, passion and commitment.
Once part of the Harvey Nichols family, they promise to ensure that working for Harvey Nichols is a uniquely rewarding experience. They put their values at the core of everything they do, not just when it’s convenient, but in a lasting and meaningful way.
You will become a Commis Chef and join the team where you will be preparing and supporting the Restaurant/Brasserie/Pastry Kitchen team to provide the highest possible standards in this iconic venue.
Please note that this application goes straight to the training provider Capital City College and not the employer.Training:Training includes:
On-the-job training 4 days a week and also 1 day a week at Westminster - Capital City College
Commis Chef Apprenticeship standard
Functional Skills English and Maths at Level 1, progressing to level 2
Training Outcome:
Progression within your job role and organisation with the potential to complete further Apprenticeships and training relevant to your role as you progress
Employer Description:An iconic landmark on the bustling South Bank, the eighth floor of the OXO Tower is home to the renowned OXO Tower Restaurant, Bar and Brasserie. Drawing in Londoners for over two decades since its opening by Harvey Nichols in 1996An iconic landmark on the bustling South Bank, the eighth floor of the OXO Tower is home to the renowned OXO Tower Restaurant, Bar and Brasserie. Drawing in Londoners for over two decades since its opening by Harvey Nichols in 1996.Working Hours :4 days work, 1 day at college. Shifts to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Physical fitness....Read more...
