We’re recruiting a Pastry Sous Chef to join a unique, award-winning food operation delivering high-quality pastry, bakery and dessert production for events, workplace catering and commercial orders. This is a rare opportunity for a Pastry Sous Chef from a luxury catering, fine-dining or five-star hotel background who is passionate about exceptional food, structure and mentoring others. The role is predominantly Monday to Friday, working 39 hours per week, offering genuine work–life balance!The offer
£35,000 to £42,000 per year39 hours per weekPredominantly Monday to Friday working pattern28 days holiday plus bank holidaysCompany pension schemeChef whites provided with laundry service
The role
Support the Head Pastry Chef in the day-to-day running of a busy pastry and bakery operation.Oversee the production of desserts and baked goods for events, workplace catering, online and corporate orders.Training and developing junior & budding pastry chefs.Maintain exceptional standards of quality, consistency and presentation across all pastry products.Manage food stocks, portion control, wastage, purchasing and weekly stock takes.Ensure full compliance with food safety, HACCP and kitchen administration requirements.
The food
High-quality pastry and bakery production at scale.Desserts and baked goods for luxury events, corporate catering and delivery.Seasonal, premium ingredients with a focus on quality and consistency.Detail-driven, professional and well-executed pastry.
The Pastry Sous Chef
Proven experience as a Pastry Chef within luxury catering, fine dining, five-star hotels or high-end restaurants.Strong classical pastry skills with a modern, creative approach.Excellent commitment and longevity within previous 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...
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...
Executive Pastry Chef – Los Angeles, CA – Up to $120,000Overview: Our client is seeking an Executive Pastry Chef to lead pastry and bakery operations across four restaurant locations. This role combines hands-on execution with strategic oversight, including recipe development, staff training, inventory and cost control, and compliance with health and safety standards. The Executive Pastry Chef will mentor the team, collaborate with culinary leadership, and ensure each location delivers exceptional pastry offerings and a consistent guest experience.Key Responsibilities:
Lead pastry and bakery operations across all locations, ensuring quality, consistency, and creativity.Develop and implement seasonal menus, daily specials, and new pastry concepts.Document recipes, techniques, and production standards.Oversee purchasing, inventory, and cost control for the pastry department.Maintain compliance with all health, safety, and labor regulations.Hire, train, mentor, and develop pastry staff to support career growth and department advancement.
Qualifications:
5+ years of professional pastry experience, with at least 3 years in a leadership or executive pastry role.Formal culinary education with a focus on pastry or baking; advanced certifications a plus.Proven experience leading multi-unit pastry operations, including menu development, inventory management, and cost control.Demonstrated ability to hire, train, mentor, and develop a high-performing pastry team.
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Job Title: Demi Chef de Partie PastryOur client is a remarkable restaurant in the West end of London. This establishment features over 150 seats for lunch and dinner, seven days a week. The modern restaurant has become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about restaurants, get in touch!Demi Chef de Partie Pastry Benefits:
A fantastic salary package of £32,000. This is an amazing opportunity for a passionate Demi Chef de Partie Pastry to join a new opening in the heart of the West End.4 day working weekWorking under the tutelage of a Michelin starred head chef.Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Demi Chef de Partie Pastry Requirements:
Given the nature and size of this establishment, the ideal Demi Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants or luxury hotels.The ideal candidate must have at least two years of experience working within professional kitchens.The successful Demi Chef de Partie Pastry must exhibit passion, enthusiasm, and reliability.We’re seeking a Pastry Chef who brings not only skill, but a genuinely positive attitude. Our kitchen thrives on a warm, family‑feel atmosphere, and it’s essential that anyone joining us contributes to and embraces this environment.....Read more...
Pastry Chef – San Francisco – $75,000–$85,000A celebrated fine dining restaurant, located in one of San Francisco’s most iconic neighborhoods, is seeking an experienced Pastry Chef to lead its dessert program. This restaurant is known for its elegant, seasonal tasting menu rooted in French and Italian traditions, crafted with a deep commitment to local, organic, and sustainably sourced ingredients. The culinary team is helmed by a respected, award-winning chef and operates with precision, creativity, and purpose.The ideal candidate is a thoughtful and disciplined pastry professional with a passion for refined technique, elegant presentation, and flavor-driven innovation. Key Responsibilities:
Lead the execution and development of all pastry and dessert components for the tasting menuOversee prep, plating, and timely service of all pastry items during serviceCollaborate closely with the Executive Chef to ensure alignment with overall menu directionMaintain clean, organized pastry production and storage areas in line with food safety standardsManage pastry inventory, ordering, and cost trackingTrain and mentor pastry assistants or junior team members, fostering growth and accountability
Requirements:
At least 2 years' experience in a pastry leadership role within a fine dining or Michelin-level kitchenMastery of classic and modern pastry techniques, with a refined, ingredient-focused approachExperience developing plated desserts that reflect seasonality and complement a tasting menu formatStrong organizational skills, time management, and attention to detailCollaborative, calm under pressure, and committed to high standards of kitchen professionalism
This is a rare opportunity to lead a dessert program in one of the city’s top kitchens and contribute to a restaurant that celebrates both tradition and innovation. If you're ready to take ownership of a high-caliber pastry program, apply today.Please note: due to the volume of applications, only shortlisted candidates may be contacted. If you haven’t heard from us within two weeks, feel free to reach out again regarding future opportunities.....Read more...
Job Title: Junior Sous Pastry ChefOur client is a remarkable restaurant in the West end of London. This establishment features over 150 seats for lunch and dinner, seven days a week. The modern restaurant has become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about restaurants, get in touch!Junior Sous Pastry Chef Benefits:
A fantastic salary package of £42,000. 48 hours per week Working under the tutelage of a Michelin starred head chef.Great pension schemes available.Great opportunity to progress 28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Junior Sous Pastry Chef Requirements:
Given the nature and size of this establishment, the ideal Junior Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants or luxury hotels. You must be able to work under pressure.The successful Junior Sous Pastry chef must exhibit passion, enthusiasm, and reliability.We’re seeking a Pastry Chef who brings not only skill, but a genuinely positive attitude. Our kitchen thrives on a warm, family‑feel atmosphere, and it’s essential that anyone joining us contributes to and embraces this environment.....Read more...
Head Pastry Chef – DubaiWe are delighted to be partnering with a premium, high-profile restaurant concept in a prime Dubai location to appoint an exceptional Pastry Chef.This is an exciting opportunity for a creative and accomplished pastry professional to lead the pastry division within a refined and upscale dining environment.Key Requirements:
Previous GCC experience, ideally within high-profile or premium dining restaurantsProven background in bespoke restaurant concepts using premium and upscale ingredientsStrong leadership skills with the ability to mentor, train, and inspire a small pastry teamExperience working alongside renowned or award-winning chefsExpertise in designing, developing, and costing innovative dessert menusPassionate about team development and committed to maintaining the highest culinary standards
Package:
Salary: AED 18,000 – 25,000 per month (all-inclusive)
If you are a dynamic pastry leader ready to take on an exciting new challenge in Dubai, we would love to hear from you. Contact: michelle@corecruitment.com....Read more...
Job Title: Head Pastry ChefOur client is an exclusive neighbourhood dining pub based in Angel. We are actively seeking an experienced and confident Head Pastry Chef to showcase their creative skills and excite the regular diners with memorable desserts. This rising Three AA Rosettes operation operates a menu that celebrates British cuisine. Head Pastry Chef benefits:
A real opportunity to make your mark and shape the food directionA salary ranging from £50,000 to £55,000 per annumA platform to have your name above the door with clear progression pathwaysShare of service chargeGenerous food and drink discountsCycle-to-work and tech schemesStable business, with repeat custom and a great reputation
Head Pastry Chef requirements:
A driven Head Pastry Chef with at least two years’ experience cooking at 3 AA Rosette levelHands‑on, collaborative and proud of delivering consistently high standardsSomeone who is savvy with costing/numbers and can create dishes that focuses solely on what works for business.Excellent communicator who enjoys developing, motivating and mentoring teamsPassionate about training both FOH and BOH to build a knowledgeable, confident brigadeCommitted to working with the best seasonal produce....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...
Supporting senior chef.
Prepare ingredients.
Cook fresh ingredients using various different cooking methods & techniques.
Plating and presentation of food.
Training:Key Skills Learnt: Mastery of various knife skills, understanding food safety (HACCP) and allergen procedures, and basic kitchen finance like costing and waste management.
Evaluation: The apprenticeship concludes with an End Point Assessment (EPA), which includes a multiple-choice exam, a practical culinary challenge, and a professional discussion based on a portfolio of your work. Training Outcome:Standard Career Progression Path
Chef de Partie (Station Chef)
Timeframe: Usually achieved after 1–3 years as a Commis Chef.Responsibility: Manages a specific section (e.g., sauces, fish, grill, or pastry) and supervises junior staff.
Further Training: May progress to a Level 3 Chef de Partie or Senior Production Chef apprenticeship.
Sous Chef (Deputy Chef)
Timeframe: Typically reached after 4–8 years in the kitchen.Responsibility: Second-in-command; manages daily operations, menu planning, and inventory while standing in for the Head Chef.
Head Chef (Chef de Cuisine)
Timeframe: Reached after 9–10+ years of total experience.Responsibility: Ultimate authority in the kitchen, responsible for staff management, budgeting, and overall culinary vision.
Executive ChefResponsibility: Managerial role often overseeing multiple outlets or a large establishment's commercial decisions; focusses less on hands-on cooking Employer Description:Terrace Park Cafe and Kitchen-terraceparkcafe.co.uk
is with a view of the park from one of our many large windows or from the elevated terrace, you are welcome to enjoy delicious coffee or something to eat from our menu or bakery and deli counter. We offer breakfast and brunch as well as main meals and a children’s menu.
Smoke bbq kitchen- smokebbqkitchen.co.uk
We’re an Independent family run BBQ Restaurant and Smokehouse and we are all about great welcoming service and good food. We low’n slow smoke all our meats onsite and finish them off on our lumpwood charcoal barbecue for that extra crispiness and flavour.Working Hours :Evenings and weekends. Days and times to be confirmed.Skills: Communication skills,Organisation skills,Presentation skills,Team working,Initiative,Physical fitness....Read more...
Corus is hiring for a OTW Senior Chef de partie in Edinburgh.
7-12PM Mon-Fri
Responsibilities
Section Leadership: Managing and running a designated section (e.g., sauce, pastry, fish) and ensuring it is fully prepared for service.
Quality Control: Preparing, cooking, and presenting dishes to specific standards while maintaining portion control and recipe accuracy.
Mentorship: Supporting and guiding Junior Chefs de Partie, Commis Chefs, and apprentices to develop their skills.
Health &; Safety: Ensuring the section adheres to department standards of hygiene, health and safety, and food safety procedures.
Operational Support: Deputising for the Sous Chef or Head Chef during their absence and assisting with menu innovation.
Level 2 Food Safety Certificate.
If interested contact Madhu 07375920222
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Food Preparation & Cooking:
Assist with basic food preparation (vegetable prep, sauces, stocks, mise en place)
Support chefs in cooking dishes according to recipes and standards
Learn and practise a range of cooking methods (grilling, roasting, frying, baking, etc.)
Follow instructions from senior chefs to ensure consistent presentation
Kitchen Operations Keep workstations clean, organised, and compliant with food safety rules
Assist with stock rotation, labelling, and storage of ingredients
Use kitchen equipment safely and correctly after training
Support the team during busy service periods
Food Safety & Compliance Maintain high standards of hygiene and cleanliness at all times
Follow HACCP procedures, allergen controls, and kitchen safety regulations
Complete mandatory food safety training as part of the apprenticeship
Learning & Development:
Attend scheduled apprenticeship training sessions and complete coursework
Work alongside experienced chefs to learn classical and contemporary techniques
Develop understanding of menu planning, costing, and dietary requirements
Apply new skills in a real working kitchen environment
Training:
Attendance at Milton Keynes College
Support from the employer for your learning, development and personal growth
Training Outcome:Upon successful completion of the apprenticeship, candidates may progress into:
Demi Chef de Partie
Chef de Partie
Specialist roles (pastry, bakery, butchery)
Further apprenticeships (e.g., Level 3 Chef de Partie or Level 4 Senior Chef)
Employer Description:The Paper Mill is a modern pub and restaurant on the banks of the Union Canal. Serving fresh food and real ales, the pub also hosts a number of events throughout the year - making it a fun but busy environment.Working Hours :To be discussed at interview.Skills: Drive to succeed,Good communicator,Excellent team player,Enjoy fast‑paced kitchen,Focused on detail,Passionate about cooking,Reliable & trustworthy....Read more...
