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Job description

Pastry chef

Location: Romford

Salary: £45,000 pa

Holiday: 28 days pro rata including bank holidays per annum

Days of work: 5 out of 7

Hours: as required, to undertake the role, but would be 5 from 7 most weeks, the successful candidate would be required to work on events which are normally held in the evening, so there will be a requirement to work evenings and weekends

Are you looking for a new and exciting career in the catering and hospitality industry?

Do you have experience in design, and cost for patisserie and dessert?

We are currently recruiting a Pastry chef, to design, cost and produce with the support of the Executive Chef and Head Chef all patisserie and dessert items for Seasoned, ensuring that all food produced is of the required standard and is delivered at the time requested.

About us

We are an all-encompassing events, catering & hospitality provider, offering a wealth of experience, passion & stability.

We have been, are, & always will be independently owned. Our three shareholders have grown with the company & evolved with the ever-changing trends.

We founded the business over 40 years ago & we have moulded it into a beautifully diverse model, oozing creativity & knowledge.

The role

To support the Seasoned kitchen team to achieve the required food and labour GP’s, improving quality standards and to ensure menu planning is delivered within the set time frames.

To liaise with the team to share knowledge, skills, resources and costing information including menu planning.

To attend Trial Meals and Functions as necessary according to the needs of the business.

To ensure that all Health and Safety, Environmental, HR and other Company Policies are being complied with in all areas of the business pertaining to the production and delivery of food and kitchen staff.

Duties & Tasks

• To design, cost and produce with the support of the Executive Chef and Head Chef all patisserie and dessert items for Seasoned, ensuring that all food produced is of the required standard and is delivered at the time requested.
• To support the Seasoned kitchen team to achieve the required food and labour GP’s, improving quality standards and to ensure menu planning is delivered within the set time frames.
• To liaise with the team to share knowledge, skills, resources and costing information including menu planning.
• To attend Trial Meals and Functions as necessary according to the needs of the business.
• To ensure that all Health and Safety, Environmental, HR and other Company Policies are being complied with in all areas of the business pertaining to the production and delivery of food and kitchen staff.

Management:

• Ensure staff, accountable to the position fully understand their job role, duties and continually evaluate their performance.
• Ensure workload is appropriately and fairly delegated and that tasks are performed to the standard required.
• Responsible for the direction and supervision, motivation and discipline of all staff accountable to the position.
• Set objectives and monitor progress for all staff accountable to the position.
• Share skills and knowledge with staff under his/her control to establish basic skills and knowledge and develop them according to individual and section needs.
• Provide technical advice and guidance, giving regular and constructive feedback to rectify shortfalls in standards of performance.
• Ensure kitchen staff are trained in the correct use of equipment and in the handling and storage of cleaning or other hazardous substances.
• Identify on-going training needs and make appropriate recommendations to the Executive Chef Executive Chef and Head Chef for training needs to be carried out.
• To review and update the Standard Operating Manual relating to Food Operations and Kitchen Standards.
• Undertakes induction and on-the-job training as required.
• Take an active interest in the work activities, welfare and motivation of all staff in his/her section.
• Assist the Executive Chef and Head Chef by suggesting modifications to systems and practises.

Communication:

• To liaise with the Executive Chef and Head Chef to plan and price menus, considering costs and availability of commodities, seasonality, nature of use, service criteria and demand trends to ensure Seasoned’s leading position within its market.
• Assist the Sales Director and Managing Partner in analysing and monitoring quality control and customer demands, trends and suggestions.
• Attend client, management and staff meetings including food tastings when requested.
• Communicate effectively with staff on all levels including encouraging team members to contribute to the agenda of regular team meetings.
• Ensure all relevant information relating to the operation, business and personnel is communicated to the Seasoned Team.

Resource Planning

• Check all Function Sheets, food orders and menus and plan ordering requirements accordingly.
• Liaise with nominated suppliers to source specially requested food items.
• Control the ordering of fresh and frozen produce and dry store items required by your section ensuring purchased quantities and ordering levels are appropriate to business demands and budgets.
• To ensure there are sufficient staffing levels within the pastry section to operate safely, effectively, and efficiently.
• Ensure that the quarterly stock take is accurately recorded and ensure that any deficit or additional requirements for equipment and repair of existing equipment is reported to the Head Chef.
• Ensure weekly food stock takes are carried accurately.
• Minimize waste at all times by the effective control of commodities and labour.
• Supervise and work with other kitchen team members in the preparation, production and presentation of food to ensure agreed standards are achieved.

Administration and Distribution:

• Ensure all finished food products are labelled with the appropriate destination and ready for distribution at the time requested.
• Ensure all food and kitchen equipment is correctly stored and packaged and temperature recorded before distribution and on arrival at its destination.
• Ensure all temperature checks are completed and filed by date.
• Ensure all timesheets for kitchen staff are checked, signed and returned to the Executive Chef on the allotted day.
• Ensure all delivery notes and invoices are recorded and processed according to Crown Group policy and procedure.
• Formulate and use kitchen checklists to monitor tasks.

Other duties:

• Safeguard profitability of the catering operation by ensuring the security of kitchen areas.
• You may be asked to assist at other venues from time to time.
• Undertake any reasonable duties as dictated by the Managing Director, Executive/Head Chef that are within skills and capabilities.

Safety and Hygiene

• Ensure high standards of quality control, handling and storage of commodities (including those of a non-food nature) with due regard to current legislation governing handling, storage and processing.
• Ensure all kitchen staff are properly dressed and groomed and that their work areas are kept clean and tidy and that they are regularly made aware of the necessity for high standards of health and safety and hygiene.
• Take all relevant steps to minimalise risks by ensuring that any real or potential risks are, assessed, acted upon or reported to the appropriate persons immediately.
• Ensure all emergency, fire and accident policies and procedures are complied with.
• Ensure all staff in kitchen areas work in a manner which is safe and unlikely to cause risk, harm or injury to themselves or others.
• Regularly inspect all kitchen areas for potential risks of temperature control of food, cross contamination hazards, unsafe equipment or fabric and fire hazards, takes corrective action when required and report to the appropriate person.
• Ensure that all Crown Group Policies for Food Safety, Health and Safety, Risk Assessments, HACCP and COSHH are implemented, managed and adhered to at all times by all staff accountable to the position.
• Ensure compliance and achieve required percentage on all internal health and safety audits carried out by Crown Group Directors or Executive/Head Chef.
• Ensure compliance at all time to Seasoned Events ISO accreditations.
• Ensure recording of all temperatures of all fridges, blast chillers and freezers is undertaken daily and report any faults immediately to relevant persons.
• Ensure a record all delivery temperatures of frozen and chilled produce is undertaken and refuse / record any produce that is not of the required temperature.
• Ensure the recording of the temperature of food at service points and ensure corrective action is taken, so all produce is of the correct temperature.
• Formulate kitchen cleaning rotas and ensure tasks are completed to the required standard and signed off.

Seasoned Events Ltd are equal opportunities employers, we value diversity and are committed to providing equal employment opportunities. We believe that the more inclusive our environments are, the better our work will be.

So, if you’re looking to progress your career as our Pastry chef, please apply via the button shown.

Job Types: Full-time, Permanent

Salary: £45,000.00 per year

Benefits:

• Free parking
• On-site parking

Ability to commute/relocate:

• Romford: reliably commute or plan to relocate before starting work (required)

Experience:

• Baking: 1 year (preferred)

Work Location: In person

Reference ID: Pastry chef - Romford