Executive Pastry Chef

at  Main Kitchen

Welcome to The Londoner, a hotel that is chic boutique in spirit and feeling yet staggering in scale and ambition. A perfectly engineered collection of spaces, tastes, textures, and offerings over 15 floors. Situated in the heart of Leicester Square, where the four corners of the city meet. We are seeking hospitality professionals whose unique talents and ambitions will drive them to not only rise to our guests’ exacting standards, but also propel their own career potential in a company that recognizes and rewards. Stand out from the crowd by joining London’s first ‘Super Boutique’ hotel.
At The Londoner we are committed to being the best place to work, so much so that we have officially been recognised as a Great Place to Work. Our commitment to the wellbeing and development of our people is at the forefront of our culture.

AREAS OF RESPONSIBILITY:

Your key responsibilities will include:

• Ensuring guest and staff satisfaction in the pastry kitchen by managing daily operations and overseeing food preparation.
• Adhering to Edwardian Hotels London standards of food quality, recipes, and preparation.
• Seeking out sources of fresh food, monitoring produce, and supervising food storage to maximize quality and minimize waste.
• Coordinating inventory, purchasing, and disbursement of all pastry supplies.
• Leading, training, developing, and managing the performance of the pastry kitchen team.
• Recruiting and selecting qualified staff.
• Implementing and managing budgets, monitoring costs, and analysing business results.
• Developing and implementing menu offerings and pricing based on market trends and costs.

ROLE:

As the Executive Head Pastry Chef, you will be a key player in our culinary team, responsible for overseeing the daily operations of the pastry kitchen. Reporting directly to the Executive Head Chef, you will create menus, manage financial aspects, and lead a team to deliver exceptional pastry experiences.

Your key responsibilities will include:

• Ensuring guest and staff satisfaction in the pastry kitchen by managing daily operations and overseeing food preparation.
• Adhering to Edwardian Hotels London standards of food quality, recipes, and preparation.
• Seeking out sources of fresh food, monitoring produce, and supervising food storage to maximize quality and minimize waste.
• Coordinating inventory, purchasing, and disbursement of all pastry supplies.
• Leading, training, developing, and managing the performance of the pastry kitchen team.
• Recruiting and selecting qualified staff.
• Implementing and managing budgets, monitoring costs, and analysing business results.
• Developing and implementing menu offerings and pricing based on market trends and costs