Sous Pastry Chef at BaxterStorey

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

05 Apr, 26

Salary

43000.0

Posted On

06 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Organizational Skills, Ability To Work Under Pressure, Attention To Detail, Strong Communication Skills, Teamwork, Creativity, Food Safety Knowledge, Budget Management, Staff Management, Pastry Skills, Culinary Standards, Time Management, Problem Solving, Leadership, Customer Service, Event Planning

Industry

Food and Beverage Services

Description

Company Description Searcys are looking for a Sous Pastry Chef to join the team, at the HAC. Working as a Sous 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 HAC is quite unlike any other City event venue; a magnificent Georgian house set in a five-acre garden. This unique, historic London venue offers a wide variety of event spaces and an a unique out-door space nestled within the city backdrop. As a Sous 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 Full time Salary: £43,000 yearly 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.uk Employment Type: Permanent Hours Per Week: 45.00

Responsibilities

Manage the day-to-day running of the pastry section within the kitchen and ensure all services are ready for operation at the specified time. Monitor standards and liaise with management to address any concerns.