Pastry Chef de Partie

Description

At The Johnstown Estate, we do warm, authentic welcomes particularly well, and constantly strive to deliver a polished service, guest comfort and excellence in everything we do. Our values of Passion, Customer Focus, Teamwork and Integrity are always forefront in our minds as we passionately care about our guest experience and are committed to being the best in all we do. We are also committed to training and developing our team members and ensuring their journey with us inspires them each day. Duties and Responsibilities of the Role: • Prepare and produce a wide range of pastries, desserts, cakes, breads and baked goods to a consistently high standard. • Manage the day-to-day operation of the pastry section, ensuring efficient preparation and service. • Ensure all dishes meet the hotel's quality, presentation and portion-control standards. • Assist with menu development, seasonal offerings and the creation of innovative desserts. • Prepare desserts for the hotel's restaurants, banqueting events, weddings and other functions as required. • Maintain excellent standards of cleanliness, hygiene and organisation throughout the pastry section. • Ensure compliance with HACCP procedures, food safety legislation and hotel policies. • Monitor stock levels, rotate ingredients correctly and ensure all products are stored and labelled appropriately. • Minimise food waste through effective preparation, portion control and stock management. • Ensure all equipment is used safely, cleaned properly and maintained in good working order. • Work closely with the wider kitchen team to ensure smooth service and timely delivery of orders. • Support and guide Commis Chefs and kitchen trainees, sharing knowledge and promoting best practices. • Maintain a professional appearance and comply with the hotel's uniform and personal grooming standards. • Deliver a positive and professional approach when working with colleagues across all hotel departments. • Staying updated with the latest pastry trends, techniques, and innovations. Attending workshops, seminars, and culinary events can help pastry chefs broaden their skillset and keep their work fresh and exciting. • Carry out any other reasonable duties as required by the Head Pastry Chef or Executive Chef. Requirements for the role: • Previous experience in a pastry kitchen, preferably within a 4-star or 5-star hotel or high-quality restaurant. • A qualification in Professional Cookery, Pastry Arts or a related culinary discipline is desirable. • Strong knowledge of pastry techniques, baking methods and dessert preparation. • Excellent attention to detail, particularly regarding presentation, consistency and portion control. • Good knowledge of HACCP, food safety and hygiene standards. • Ability to work efficiently under pressure in a fast-paced kitchen environment. • Strong organisational, time-management and preparation skills. • Ability to work independently while contributing effectively to a wider kitchen team. • Good communication skills and a positive, flexible attitude. • A genuine passion for pastry, creativity and delivering an exceptional guest experience. • Flexibility to work shifts, weekends, bank holidays and during busy hotel events as required.