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