Pastry Chef de Partie – MayfairWe are recruiting a Pastry Chef de Partie to join the pastry kitchen of a luxury restaurant in Mayfair, London. This is a rare chance to work with one of the leading restaurant groups in the world, work with premium ingredients, receive excellent training, and progress your career in a high-end environment.The role of pastry chef de partie
Work as part of a small pastry team or 4 producing high-quality desserts for both restaurant service and takeaway.Deliver consistency across busy services (lunch covers 50–110, dinner covers 250–300).Support menu development and uphold the restaurant’s renowned standards.
What we’re looking for in a pastry chef de partie
At least 2 years previous pastry experience in a find dining restaurant or 5-star hotel settingLevel 2 Food Hygiene (or willingness to train).Passion for pastry, attention to detail, and commitment to the role.A team player who thrives in a fast-paced environment.
What’s on offer for the pastry chef de partie
£40,000 Inc. service charge.48-hour contract.28 days holiday.First-class training and development from senior chefs.Career progression within an international group (with new openings in Europe and the UK).Premium ingredients and a structured kitchen environment.
Trials are being arranged now. If you’re ready to take the next step in your pastry career, apply today.To apply, please send your CV today....Read more...
About the RoleWe are recruiting a Pastry Sous Chef for a new fine dining restaurant opening in Naples, Florida. Working under the Pastry Chef, you’ll help design and deliver creative desserts that match the group’s Michelin ambitions.You’ll manage the pastry section daily, train junior chefs, and ensure quality, consistency, and presentation across all pastry items.What We’re Looking For
Experience as Pastry Sous Chef or Senior Pastry Chef de Partie in fine dining kitchensStrong skills in desserts, breads, and plated pastriesAbility to lead a section and train othersHigh attention to detail in presentation and flavourOrganised, reliable, and motivated
What’s on Offer
Competitive salary with bonus potentialH-2B visa sponsorship and relocation supportAccommodation assistanceMeals on duty and staff benefitsGrowth in a Michelin-ambition environment
Next Steps If you’re ready to bring your pastry skills to a new opening, send your CV today.....Read more...
Job Title: Senior Chef de Partie Pastry Our client is a celebrated West London brasserie, renowned for its contemporary British menu crafted from the finest locally sourced ingredients. With a culture rooted in passion and professionalism, the venue has redefined smart casual dining—offering guests an elevated yet approachable experience. This thriving enterprise presents outstanding career progression opportunities for hospitality professionals seeking excellence, creativity, and long-term growthSenior Chef de Partie Pastry benefits:
£16 per hour, 48 hours per weekWork for an owner who advocates and encourages career advancement for all staff members. This restaurant consistently aims to promote from within.Option to work 4 or 5 days per week Location: West LondonMeals for staff are provided while on duty.Creative input on pastry menus.
Senior Chef de Partie Pastry Requirements:
A highly skilled Chef de Partie Pastry who excels in a fast-paced setting.The ideal Chef de Partie Pastry will be someone who is creative and thrives whilst working under pressure.All applicants must have a stable and proven employment history.The ideal candidate would be located in West London to ensure a straightforward commute to work.....Read more...
Job Title: Senior Chef de Partie Pastry Our client is a celebrated West London brasserie, renowned for its contemporary British menu crafted from the finest locally sourced ingredients. With a culture rooted in passion and professionalism, the venue has redefined smart casual dining—offering guests an elevated yet approachable experience. This thriving enterprise presents outstanding career progression opportunities for hospitality professionals seeking excellence, creativity, and long-term growthSenior Chef de Partie Pastry benefits:
£16 per hour, 48 hours per weekWork for an owner who advocates and encourages career advancement for all staff members. This restaurant consistently aims to promote from within.Option to work 4 or 5 days per week Location: West LondonMeals for staff are provided while on duty.Creative input on pastry menus.
Senior Chef de Partie Pastry Requirements:
A highly skilled Chef de Partie Pastry who excels in a fast-paced setting.The ideal Chef de Partie Pastry will be someone who is creative and thrives whilst working under pressure.All applicants must have a stable and proven employment history.The ideal candidate would be located in West London to ensure a straightforward commute to work.....Read more...
Head Pastry ChefSydney$100,000 This is an amazing company that brings authentic Italian cuisine to Sydney in a high end but inviting environment. They pride themselves on service and food quality and they’re now looking for an Head Pastry Chef who can manage their small team.The Pastry Chef In this role you will be the key person overseeing the pastry program for the entire restaurant. As the Pastry Chef you will be responsible for ensuring that standards are maintained at all times It is vital to keep the staff moral high with a firm but fair hand on the whole team. Productivity and confidence level will rise with a highly motivated team.Main Duties Pastry Chef
Manages the pastry department with an effective management of the team and department as directed by the Executive ChefOverseeing orderingMaintaining quality and quantity control in all aspects, from portion control to freshness of the product presentedMaintains food costsEnsure that the cleaning of the pastry department and all associated food service areas is to the agreed standardTo be responsible for training and development of the junior members of the team
The Ideal Pastry Chef
Experience in fine-dining restaurants is highly desired
Great attention to detail and creativityOrganizing and leadership skillsWillingness to replenish professional knowledgeIn depth knowledge of sanitation principles, food preparation, baking techniques and nutritionWorking knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)Certificate in culinary arts, pastry-making or baking
Please send your resume to Sharlene Cross today!About COREcruitmentCOREcruitment are experts in recruiting for Hospitality, Catering, Leisure, Retail, FM, Property and Construction sectors. We currently have over 1350 live roles across the UK, Middle East, Europe, North America, South East Asia, Africa and Australia.To view other great opportunities please check out our website at www.corecruitment.com or call us on 0207 790 2666 for a confidential chat about upcoming opportunities.Follow COREcruitment on your favourite social networks - Facebook, Twitter, LinkedIn and Pinterest.Note that only short listed candidates will be contacted and you must have the right to live and work in the USA to be considered.....Read more...
Pastry Chef – San Francisco – $75,000–$85,000A celebrated fine dining restaurant, located in one of San Francisco’s most iconic neighborhoods, is seeking an experienced Pastry Chef to lead its dessert program. This restaurant is known for its elegant, seasonal tasting menu rooted in French and Italian traditions, crafted with a deep commitment to local, organic, and sustainably sourced ingredients. The culinary team is helmed by a respected, award-winning chef and operates with precision, creativity, and purpose.The ideal candidate is a thoughtful and disciplined pastry professional with a passion for refined technique, elegant presentation, and flavor-driven innovation. Key Responsibilities:
Lead the execution and development of all pastry and dessert components for the tasting menuOversee prep, plating, and timely service of all pastry items during serviceCollaborate closely with the Executive Chef to ensure alignment with overall menu directionMaintain clean, organized pastry production and storage areas in line with food safety standardsManage pastry inventory, ordering, and cost trackingTrain and mentor pastry assistants or junior team members, fostering growth and accountability
Requirements:
At least 2 years' experience in a pastry leadership role within a fine dining or Michelin-level kitchenMastery of classic and modern pastry techniques, with a refined, ingredient-focused approachExperience developing plated desserts that reflect seasonality and complement a tasting menu formatStrong organizational skills, time management, and attention to detailCollaborative, calm under pressure, and committed to high standards of kitchen professionalism
This is a rare opportunity to lead a dessert program in one of the city’s top kitchens and contribute to a restaurant that celebrates both tradition and innovation. If you're ready to take ownership of a high-caliber pastry program, apply today.Please note: due to the volume of applications, only shortlisted candidates may be contacted. If you haven’t heard from us within two weeks, feel free to reach out again regarding future opportunities.....Read more...
Job Title: Chef de Partie PastryOur client is opening a remarkable restaurant in the West end of London. This establishment will feature over 150 seats for lunch and dinner, seven days a week. The modern restaurant aspires to swiftly become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about openings, get in touch!Chef de Partie Pastry Benefits:
A fantastic salary package of £38,000. This is an amazing opportunity for a passionate Chef de Partie Pastry to join a new opening in the heart of the West End.4 day working weekWorking under the tutelage of a Michelin starred head chef.Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Chef de Partie Pastry Requirements:
Given the nature and size of this establishment, the ideal Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants.The ideal candidate must have at least three years of experience working within professional kitchens.The successful Chef de Partie Pastry must exhibit passion, enthusiasm, and reliability.....Read more...
Job Title: Chef de Partie PastryOur client is opening a remarkable restaurant in the West end of London. This establishment will feature over 150 seats for lunch and dinner, seven days a week. The modern restaurant aspires to swiftly become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about openings, get in touch!Chef de Partie Pastry Benefits:
A fantastic salary package of £38,000. This is an amazing opportunity for a passionate Chef de Partie Pastry to join a new opening in the heart of the West End.4 day working weekWorking under the tutelage of a Michelin starred head chef.Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Chef de Partie Pastry Requirements:
Given the nature and size of this establishment, the ideal Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants.The ideal candidate must have at least three years of experience working within professional kitchens.The successful Chef de Partie Pastry must exhibit passion, enthusiasm, and reliability.....Read more...
Job Title: Sous Pastry ChefH&C Solutions are excited to offer this fantastic Sous Chef Pastry position role to work within a luxurious boutique hotel based in Mayfair. This stunning hotel operation is extremely exclusive – with a minimum room spend of £380 per night. The kitchen team is backed by an influential Executive Chef with a solid background in modern European cuisine. They have one single main kitchen, with a team of 20 chefs. They have a fine dining restaurant (80 covers), banqueting facilities and are very popular for afternoon tea. Sous Pastry Chef Benefits:
6 shifts per week – 1 double and 4 singles (8am until 4:30pm or 2:30pm until 11pm)48 hours per week.A competitive starting package of £42,000 per annum.Meals and uniform provided whilst on duty.Free Laundry Service – for all uniform.Employee of the month awards.
Sous Pastry Chef Requirements:
A hands-on and experienced Pastry Chef with a stable employment history.A keen team trainer – someone who is able to lead a team of 5.Previous experience working within luxury hotels or fine dining restaurants is a must.Someone who can be flexible to work during the week, and or weekends.....Read more...
Job Title: Sous Pastry ChefH&C Solutions are excited to offer this fantastic Sous Chef Pastry position role to work within a luxurious boutique hotel based in Mayfair. This stunning hotel operation is extremely exclusive – with a minimum room spend of £380 per night. The kitchen team is backed by an influential Executive Chef with a solid background in modern European cuisine. They have one single main kitchen, with a team of 20 chefs. They have a fine dining restaurant (80 covers), banqueting facilities and are very popular for afternoon tea. Sous Pastry Chef Benefits:
6 shifts per week – 1 double and 4 singles (8am until 4:30pm or 2:30pm until 11pm)48 hours per week.A competitive starting package of £42,000 per annum.Meals and uniform provided whilst on duty.Free Laundry Service – for all uniform.Employee of the month awards.
Sous Pastry Chef Requirements:
A hands-on and experienced Pastry Chef with a stable employment history.A keen team trainer – someone who is able to lead a team of 5.Previous experience working within luxury hotels or fine dining restaurants is a must.Someone who can be flexible to work during the week, and or weekends.....Read more...
Junior Sous Chef (Pastry) – $65–75KA prestigious private members club in Midtown Manhattan is seeking a Pastry Junior Sous Chef to join its growing culinary team. The property features multiple kitchens and offers a refined, high-end dining experience across a variety of cuisines.As Junior Sous Chef, you will work closely with the Executive Pastry Chef to execute and develop seasonal menus, maintain high standards in preparation and presentation, and support daily pastry operations. This is an excellent opportunity for a pastry professional with leadership experience in fine dining who is looking to grow within a chef-driven environment.What We’re Looking For:
5+ years’ experience in fine dining pastryNYC Food Protection CertificateStrong technical skills and creative mindsetProven ability to lead, train, and inspire a teamFlexible schedule (nights, weekends, holidays)
Compensation & Perks:
Competitive salary ($65–75K)Medical, dental, vision, and life insurance401(k) with company matchPaid time off and wellness benefitsStaff meals, uniforms, and more
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Pastry Sous Chef$80,000 - $90,000 Benefits + RelocationTeton Village, WYI'm hiring on behalf of a well-known mountain resort in the stunning Teton region, looking for a talented Pastry Sous Chef to join their dynamic culinary team.In this role, you'll help lead pastry operations across multiple outlets—creating beautifully executed desserts, baked goods, and specialty items that enhance the guest experience. You’ll work closely with the Executive Sous Chef to maintain high standards and support team development. Key Responsibilities:
Lead day-to-day pastry production, from prep through serviceMentor and support the pastry team with a hands-on, professional approachEnsure consistency, quality, and creativity in all pastry offeringsOversee inventory, ordering, sanitation, and kitchen organizationAssist in planning and executing seasonal menus and event-specific desserts
Ideal Background:
2+ years in a pastry or bakery leadership roleFine dining or upscale resort experience is a plusStrong pastry fundamentals and eye for detailCulinary or pastry degree preferred; food safety certification a bonusPassionate about the pastry craft and fostering a strong kitchen culture
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com – declan@corecruitment.comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
About the ProjectWe’re recruiting on behalf of our client, a VERY successful hospitality group opening two exciting new restaurants in Naples, Florida. The first is a fine dining concept focused on seasonal seafood and modern European cooking Aiming for a Michelin starThe second - is an intimate omakase restaurant, serving just a handful of guests each night aiming for 2-3 Michelin starsBoth restaurants are being built with one clear ambition: to achieve Michelin recognition in 2026.Naples, often called Florida’s Paradise Coast, is known for its white-sand beaches, luxury shopping, cultural events, and high quality of life. It’s an ideal location for ambitious hospitality professionals looking for their next big move.Roles AvailableWe are building a full team and are recruiting for the following positions:Kitchen
Executive ChefChef de CuisineSous ChefChef de PartiePastry Sous ChefPastry Chef de PartieSushi / Omakase Chef (must have two Michelin star experience)
Front of House
Restaurant ManagerSommelierServersDining Room Attendants (entry level)
What’s on Offer
Competitive salaries or hourly pay plus tipsH-2B visa sponsorship and full relocation supportAccommodation assistanceMeals on duty and staff benefitsThe chance to be part of an opening team working toward Michelin-level standards
Next StepsIf you’re passionate about hospitality and want to be part of something special, we’d love to hear from you.Please send your CV, stating which role you’re applying for, and we’ll be in touch with eligible candidates from H-2B visa countries.....Read more...
As a Chef de Partie apprentice, you’ll take responsibility for a specific kitchen section while developing advanced culinary and leadership skills. Your week will combine hands-on cooking, mentoring junior staff, and supporting service delivery. Typical tasks include:
Preparing, cooking and presenting dishes to a high standard within your designated section.
Overseeing commis chefs and ensuring consistency, quality and attention to detail.
Managing stock rotation, ordering ingredients and maintaining food safety standards.
Working closely with the Sous Chef and Head Chef to develop new menu ideas.
Supporting smooth kitchen operations during busy service periods.
Training:The apprentice will work towards achieving the Level 3 Chef de Partie Apprenticeship Standard, a nationally recognised qualification that builds on Level 2 culinary skills.
Training will be delivered in partnership with Yeovil College, combining on-the-job learning in our hotel kitchen with off-the-job training one day per week.
During the apprenticeship, the apprentice will develop advanced cooking techniques, section management, leadership and menu development skills.
On completion, the apprentice will gain the Level 3 Chef de Partie qualification, opening up progression opportunities to senior roles such as Sous Chef.Training Outcome:At Montigo Resorts, we actively support career growth, mentoring, and the opportunity to shape your career within luxury boutique hospitality, with an emphasis on exceptional guest experiences and Asian-inspired cuisine. Completing the Level 3 Chef de Partie Apprenticeship will equip apprentices with advanced culinary skills, leadership experience, and a strong understanding of kitchen operations within a hotel environment. Career progression can include:
Advancing to Sous Chef or Junior Sous Chef positions within Montigo Resorts or other high-end hotels.
Specialising in specific kitchen sections such as pastry, grill, or sauce, gaining mastery in your chosen area.
Progressing into senior culinary or kitchen management roles, contributing to menu development and mentoring junior chefs.
Employer Description:Montigo Resorts Somerset is a luxury boutique hotel situated in the picturesque countryside of Somerset. Housed in the historic Charlton House, the resort offers 28 unique designer bedrooms, a state-of-the-art spa, and a range of dining options that blend traditional English fare with Asian-inspired cuisine. The resort is renowned for its commitment to exceptional service, attention to detail, and a tranquil, rejuvenating atmosphere.Working Hours :The apprentice will work on a shift basis, as hospitality is a 7-day operation. This includes weekdays, evenings, weekends and some bank holidays, with rotas provided in advance. Typically, shifts fall between 7am – 10pm, depending on service.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Initiative,Patience....Read more...
Starters, desserts, mains cooking, mains plating
Prepping, service, tidying
We would like the apprentice to become proficient in all positions and their tasks.
You will get to learn the broadest possible skills and benefit the company with adaptability and versatility. Our kitchen is a unique opportunity to learn how everything is homemade and in the purest French tradition.
The kind of training top UK celebrity chefs went through as young beginners. Our cuisine is traditional, with an emphasis on homemade, justness of taste, magnifying fresh ingredients, and offering value for money that makes us the oldest Nottingham under the same management with 31 years' service.
The kitchen brigade is a maximum of 4 chefs, so work is in constant supervision and communication with head chef.Training:
Day release - weekly on a Tuesday at Fletchers Kitchen (City Hub campus)
Commis Chef (level 2) - apprenticeship training course
Training Outcome:Potential to be offered a permanent role at the completion of the apprenticeship.Employer Description:We are a family-owned French restaurant in the heart of Nottingham city centre ! French Living has been part of the city’s culinary landscape since 1994, when Stéphane Luiggi opened the doors with his wife Louise. What began as a small shop has grown into a welcoming two-floor restaurant. Our spirit has never changed : warm, friendly and without pretension, a place where dining feels like being invited into a French family home. Stéphane, whose Corsican roots inspire many of our dishes and little details, still runs the restaurant today, ensuring that authenticity and passion remain at the heart of everything we do.
Our French head chef has been with us for 27 years, crafting traditional and seasonal French cuisine that tastes just as it would in France : homemade in every detail, from the pastry to the sauces. The same goes for our front-of-house team : familiar faces who’ve been with us for decades, ready to make every guest feel at home.Working Hours :30 hours per week minimum.
TBC at interview stage.
The restaurant is open to diners 12-2 and 5 onwards.
The day starts around 10am with prepping, then service from 12, then tidying at 2.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
Prepares, cooks, and presents dishes within their section (e.g. grill, pastry, sauce)
Ensures food quality, consistency, and presentation standards
Manages mise en place and stock control
Trains and supports junior staff or apprentices
Maintains hygiene, safety, and cleanliness in the kitchen
Assists with menu development and specials
Training:Once a month review with our skills coaches.Training Outcome:A full time position as a Chef de Partie with potential progression onto a Hospitality Manager Level 4.Employer Description:The Store Hotel is a lifestyle luxury hotel set in the heart of Oxford. We sit in the building of the historic department store and Oxford institution, Boswells. Our 101-bedroom hotel will delight guests with a sense of curiosity and wonder, reflecting the rich heritage of the building’s former life.
At The Store, Oxford, we don’t just offer jobs—we offer careers that inspire! We’re passionate about delivering exceptional guest experiences, and we’re looking for a warm, proactive, and service-driven professional to help us continue raising the bar.
Our growing team is already full of dedicated and passionate professionals working hard to see The Store bring a new and refreshed lifestyle luxury hotel experience to the city of Oxford.
Untraditionally British, you can expect the unexpected at our restaurant, Treadwell. Our restaurant plays with locally sourced produce and the diverse influences that shape Oxford. It is incredibly British, but perhaps not as people have experienced before.
Are you passionate about creating exceptional experiences? Are you ready to be part of a dynamic in a contemporary hotel in the centre of Oxford? Do you have a strong culinary background and a passion for excellence? Do you have a curious mind and the ambition to craft memorable food experiences as part of a dynamic team?Working Hours :Monday to Sunday shift work
Flexible rotas - we understand the importance of work life balanceSkills: Communication skills,Attention to detail,Presentation skills,Team working,Creative....Read more...
