Sous Pastry Chef

at  Searcys

Company Description
Searcys are looking for a Sous Pastry Chef to join the team, at our most iconic venue The Gherkin. The role will require someone that has a creative flair, is inspired by attention to detail and is excited to deliver exquisite and flawless pastry for our restaurant, events and Afternoon Tea menu.
The Gherkin is one of London’s most iconic landmark restaurants and events spaces. Pair high-end design with vintage champagne and contemporary cooking, all while enjoying panoramic views of The City of London and beyond.

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

• 50% discount across Searcys venues
• Enrolment into the Searcys enhanced pension scheme
• Up to 38 days annual leave
• Access to everyday discounts and communication portal
• Employee assistance programme
• Enrolment into Searcys Champagne School
• Meals provided on shift when working within one of our venues
• Chef whites and shoes provided
• Monthly Chef enhancement days
• Annual Searcys engagement days
• Birthday off

Job Description
As a Sous Pastry Chef you will be required to work 5 days over 7 and 45 hours per week.
Salary: Up to £45,000 inclusive tronc

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
  Searcys, Britain’s oldest catering and restaurant brand, was established in 1847. We are best known for our Champagne Bars, Restaurants, and stunning Events Venues in iconic destinations such as 116 Pall Mall, The Barbican, The HAC, The Gherkin, and St Pancras International.
  Our commitment to delivering unparalleled service, quality, and innovation is reflected in every aspect of our brand. At Searcys, we recognise the value of individuality and actively embrace the diversity of our teams, as they are the cornerstone of our success.
  If you share our passion for the hospitality industry and seek a dynamic work environment that celebrates your unique strengths, we would love for you to join our team

• 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