Job Category: Pastry Chef
Job Location: Andover, Basingstoke
Description: The Company and the Role:
The Company has set a new benchmark by combining local produce and a table service restaurant, with no late nights or split shifts.
Currently seeking a permanent Pastry Chef for their restaurant just outside Andover, someone with a passion for good food that is ready to continue developing their career.
The restaurant is table service with a full menu served from breakfast till lunch, with cream teas, cakes and scones proving to be very popular throughout the day.
All pastry items (cakes, scones and desserts) are made, cooked and baked fresh and the emphasis being on good quirky presentation using seasonal ingredients.
Ingredients are sourced from their own farm shop on site but also use where possible, local producers and suppliers.
You will be responsible for working within and supporting the kitchen team in the production of all pastry menu items as directed, through the daily shift plan and under the guidance of the senior kitchen personnel.
You will be responsible for your safety and of those around you and the strict adherence of all Safer Food Better Systems and procedures.
You must maintain quality and consistency of all food produced in line with specifications and recipes and stick to clear labelling and production procedures.
Key Features of the Role:
As a Pastry Chef you will work 5 days a week from 08:00 till 16:00 (alternative weekends).
You will need to be a special Pastry Chef, somebody with a sleeves rolled-up attitude and desire to succeed as an important member of the team.
Working under a very talented Head Chef and team who will give you the necessary guidance that will increase your ability and knowledge of catering and hospitality.
Working with an ever changing fresh and vibrant menu, ensuring a clean and tidy workstation.
As Pastry Chef you need to be organised, and able to follow instructions and procedures given by other Chefs in the kitchen.
Able to produce menu orders including scones, cakes and desserts within specifications ensuring high standards and quality are met, following the rules of health and safety.
Knowledge and Skills Required:
Be an accomplished Pastry Chef with your own transport to get to site.
Have knowledge and experience of a fresh food kitchen as a Pastry Chef, including food preparation and creation of fresh scones, cakes and desserts on a daily basis.
Familiar with current legislation’s regarding food hygiene, safety, risk assessments etc.
Have the communication skills and confidence to producing menu orders keeping to their specifications and time frames as directed.
Your practical Chef experience should ideally be supported by some form of catering qualification.
Previous experience in a similar role requiring enthusiasm to learn, passion for cooking, emotionally robust, positive can-do attitude and aptitude is essential.
What’s on Offer?
Salary range £9.50 – £11.50 per hour depending upon experience and trial shift results
Share of tips for kitchen and front of house staff
No late nights or split shifts! Great working hours, 5 days a week, 08.00am – 16.30pm
Generous staff discount
Career progression and training opportunities
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Pastry Chef.
For UK based roles, in line with the requirements of the UK Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to making an application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
rpc catering & hospitality recruitment is a leading catering and hospitality recruitment specialist supplying Chefs of all grades and Hospitality General / Deputy / Assistant / Restaurant / Bar Managers / Sommeliers and Mixologists and hotel staff of all levels throughout the UK and Internationally.
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Employer Reference: 9076/2019/CA7621FC
Job Type: Permanent
Contact Phone Number: 02380 224654
Number of Views: 11
Date Added: 26 October 2019