Pastry Chef de Partie

Posted 1 February by Artisan Recruitment UK Ltd

Fantastic opportunity for a Pastry Chef de Partie - £25K plus £2K in tips per year, 2 days off per week, all overtime paid, 48 hour week: Brighton, Rosette standard kitchen.

No job hoppers please and must be living in the UK.


This restaurant has a reputation for serving a very high quality unique product, offfering great experience in vegetarian and vegan cuisine, as well as expert training in dietary restrictive cooking. Here we have a dedicated acclaimed Pastry Section that also offers afternoon tea and a range of retail sweet products. We work with great ingredients in order to deliver the best possible dishes and also with great promotional partners.


Looking for an experienced Pastry Chef de Partie with high quality all fresh food, ideally Rosette experience to join our pastry section and work under our Head of Pastry. Experience of bread making, chocolate, cake and decorative work. You need experience and the desire to work in a busy kitchen and be passionate about food in particular pastry, bread, cakes and sweet. You must be able to work under pressure, have a good work ethic, be a strong team player and understand kitchen management. Experience of solid proven cooking skills and the ability to follow precise recipes, quality standards, presentation standards and food preparation check lists.

You need to be fluent in English and be eligible to work in the UK.


£25K plus £2K tips per year. Pay overtime if work extra shifts.

2 days off per week, 6 straight shifts - occassional 1 double shift

40% Food and beverage discount

Meals on duty

Uniforms provided

Internal and external training, career development

Required skills

  • High Quality Standards
  • Positive Team Player
  • Work Ethic
  • Fresh Produce
  • Bread making, pastry, cakes and sweets

Application questions

Are you living and working in the UK?
Do you have restaurant or hotel kitchen pastry experience in bread, pasty, cakes and sweets?
Are you organised and can work under pressure?
Can you follow standards and kitchen recipes?
Have you worked in a high quality restaurant or hotel kitchen before?

Reference: 33154275

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