Company Description
Searcys are looking for a Sous Pastry Chef to join the team at Searcys Events at High Wycombe.
Working as a Head Pastry Chef for Searcys will require you to be an ambassador for this brand and deliver food that creates lasting memories. You will also be creative and experienced pastry chef with a passion for crafting exceptional dishes.
The Head Pastry Chef will work hands on under the kitchen brigade to manage the daily kitchen activities including overseeing staffing and menu preparation. They will ensure menus are developed and improved upon on a regular basis, constantly improving the quality of the catering service.
We have exclusive access to some of the UK’s most coveted venues, from grand ballrooms to charming townhouses and enchanting hidden gardens.

As a Head Pastry Chef you will benefit from the following:

• 50% discount across Searcys venues
• Enrolment into the Searcys pension scheme
• Up to 38 days annual leave (dependent on job role)
• Enhanced Maternity and Paternity Leave
• Access to everyday discounts and communication portal
• Employee assistance program and qualified Mental Health First Aiders
• Monthly Chef wellbeing and supplier trips
• Chef whites and shoes provided
• Opportunity to enrol into the WSH Group Chef Academy
• Meals are provided on shift when working within one of our venues
• Your birthday off to celebrate in style
• A day off to volunteer/give back to the charity of your choice
• A wide selection of Searcys Ibelong Events

Job Description

Salary: £45,000 per annum

• 45 hours contract

Key Responsibilities:

• The manage the day to day running of the Pastry section within the kitchen
• To monitor on a daily basis the standards achieved and report any concerns to the Head Chef any areas of concerns.
• To liaise with the Operation manager and in absence Deputy operation manager
• To ensure that all legislative and Government guidelines are adhered to, including The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, etc. within the areas of responsibility
• To monitor that all staff present themselves correctly dressed for duty.
• To ensure all services are ready for operation at the specified time, to the standard laid down in the Catering Policy Document.
• To ensure that staffing levels reflect the peaks and troughs of business in the operations and to maximise the utilisation of staff within the areas
• To ensure that all sundry expenditure is within the agreed budget for the area.
• Food purchasing
• To ensure all Searcy’s personnel procedures, including disciplinary, grievance, appraisal and recruitment are followed at all times and in accordance with Investors in People standards.
• Legal requirements
• Any other reasonable request of Senior Management

QUALIFICATIONS

• Very well organised and ability to prioritise work load
• Ability to work under pressure
• Excellent standards
• Experience in working in a 5 star hotel or Michelin star restaurant is desirable
• Able to work effectively as part of a team
• Attention to detail
• Strong communication skills
  Additional Information
  We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of London’s most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry.
  A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging.
  To find out more on the rich history of Searcys, please visit our website at www.searcys.co.u

• The manage the day to day running of the Pastry section within the kitchen
• To monitor on a daily basis the standards achieved and report any concerns to the Head Chef any areas of concerns.
• To liaise with the Operation manager and in absence Deputy operation manager
• To ensure that all legislative and Government guidelines are adhered to, including The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, etc. within the areas of responsibility
• To monitor that all staff present themselves correctly dressed for duty.
• To ensure all services are ready for operation at the specified time, to the standard laid down in the Catering Policy Document.
• To ensure that staffing levels reflect the peaks and troughs of business in the operations and to maximise the utilisation of staff within the areas
• To ensure that all sundry expenditure is within the agreed budget for the area.
• Food purchasing
• To ensure all Searcy’s personnel procedures, including disciplinary, grievance, appraisal and recruitment are followed at all times and in accordance with Investors in People standards.
• Legal requirements
• Any other reasonable request of Senior Managemen