Pastry Chef De Partie at Relais & Châteaux Park-Hotel Egerner Höfe

Bowness-on-Windermere, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

34060.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Classical Pastry Techniques, Modern Pastry Techniques, Section Management, Mise En Place, Plated Desserts, Bread Making, Ice Cream And Sorbet Production, Petits Fours, Menu Development, Food Safety And Hygiene, Leadership, Attention To Detail

Industry

Hospitality

Description

Company Description At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious. Gilpin Hotel & Lake House are part of the prestigious Pride of Britain Hotels and we are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description At SOURCE at the Gilpin, we craft exceptional dining experiences rooted in sustainability, creativity, and the beauty of the Lake District. Our Michelin‑starred, 4 AA Rosette kitchen is a place of passion and purpose, celebrating exquisite produce, bold flavours, and precise execution. We are seeking a highly skilled and motivated Pastry Chef de Partie to join our pastry team and contribute to the creation of refined, memorable dessert experiences. The Pastry Chef de Partie will take responsibility for an allocated pastry section, ensuring the consistent delivery of technically excellent, beautifully presented dishes that meet Michelin‑level standards. The successful candidate will demonstrate strong classical and modern pastry skills, exceptional organisation, and an unwavering commitment to quality, cleanliness, and food safety. 🍰 What You’ll Be Doing as Pastry Chef De Partie: Manages the pastry section to an exceptional standard, ensuring mise en place, service readiness, and consistent execution. Prepares, cooks, and presents pastry dishes in line with SOURCE’s culinary ethos, including plated desserts, breads, ice creams, sorbets, petits fours, and celebration elements. Supports senior pastry chefs with menu development, seasonal changes, and daily operational planning. Trains and guides other brigade members through positive leadership and clear communication. Maintains a calm, professional, and collaborative environment that reflects the warmth and generosity of the Gilpin experience. Upholds the highest standards of hygiene, safety, and presentation across all pastry operations. Collaborates with the wider SOURCE brigade to ensure seamless service and alignment between savoury and pastry elements. Qualifications 🎓 What You Bring: Experience in Michelin‑starred or fine dining pastry environments with a strong foundation in classical and modern techniques. Confidence in running a pastry section with organisation, precision, and composure. Ability to produce pastry dishes to Michelin‑level standards with exceptional attention to detail. Supportive leadership qualities that help junior chefs grow and thrive. Impeccable cleanliness, safety, and compliance across all pastry operations. Curiosity, creativity, and a genuine love of pastry, with a desire to push boundaries while respecting seasonality and provenance. A passion for developing within a forward‑thinking, modern restaurant built around local produce with a twist. Additional Information 💼 What We Offer: The chance to lead a team who excel at teamwork and exceptionally high standards. A stunning work environment in a Michelin Key-awarded hotel. Ongoing training and development opportunities. Meals on shift, uniform, generous gratuities. The pride of contributing to a property recognised with 5 AA Red Stars, and two Michelin Keys. The prestige of working within Relais & Châteaux and Pride of Britain Hotels. You will become part of the Relais & Châteaux community, a global association of 580 exceptional hotels and restaurants united by a passion for the profession, the authenticity of human relations and the promotion of local traditions. If you’re driven by precision, creativity, and the pursuit of extraordinary pastry, we’d be delighted to hear from you. Salary: £34,060 Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being £351 per month. Hours: 50 hours per week. Canteen Company events Company pension Discounted or free food Employee discount Free or subsidised travel Gym membership On-site parking Relocation assistance may be available Staff transport provided free between staff houses and hotel Department: Kitchen

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Responsibilities

Manage the pastry section to ensure consistent delivery of Michelin-level desserts, breads, and petits fours. Collaborate with the wider kitchen brigade to maintain high standards of presentation and operational efficiency.