Requirements
Previous experience in a bakery, pastry kitchen, or similar professional kitchen role is required; experience at Chef de Partie level is desirable.
Sound knowledge of baking and pastry techniques, ingredients, food preparation, and professional kitchen standards.
Ability to follow recipes and specifications accurately while maintaining high standards of quality, consistency, and presentation.
Understanding of food safety, hygiene, allergen management, and safe food storage procedures.
Strong organisational skills and the ability to prioritise preparation and service tasks in a busy kitchen.
Good attention to detail, creativity, and pride in producing high-quality bakery and pastry items.
Ability to work independently, take responsibility for an assigned section, and contribute positively to a team.
Clear communication skills and a professional, cooperative approach when working with kitchen and service colleagues.
Reliable, punctual, adaptable, and able to respond constructively to changing service needs.
Physically able to stand for extended periods and safely handle kitchen equipment, ingredients, and supplies as required.
Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.