Job Description

The Waterside Inn is an awarded Michelin star family-run restaurant with rooms, with a steadfast team of staff and a dedicated Chef Patron, Alain Roux, at its helm, always looking to the future yet remaining true to its founding principles. To find out more go to our website https://www.waterside-inn.co.uk/

We are looking for a Head Pastry Chef to join our team.

The Head Pastry Chef role includes managing daily pastry operations, menu development, ingredient management, and staff leadership, ensuring quality, consistency, and adherence to health and safety standards. Key responsibilities involve creating and preparing diverse pastries and desserts, training and motivating junior chefs, overseeing inventory, controlling costs, and innovating new menu items, all while upholding high standards of presentation and customer satisfaction.

Responsibilities

Menu Development & Innovation

: Create and develop new recipes and menus for pastries, desserts, breads, and confections, ensuring creativity and staying updated on industry trends.

Operations Management

:

Plan and manage daily pastry operations, ensuring efficient production, portion control, and timely delivery of items.

Quality Control

:

Maintain high standards of quality and consistency for all pastry items, ensuring they meet company standards and presentations are appealing.

Staff Leadership & Training

:

Train, mentor, and lead pastry sous chefs and junior staff, setting a positive example and empowering a team of 4 to 5 pastry chefs to perform their best.

Inventory & Cost Management

:

Monitor stock, manage ingredient ordering, and control costs to ensure operations remain profitable and within budget.

Health & Safety

:

Ensure all food and beverage policies, standards, and procedures, including HACCP and sanitation, are followed.

Customer Interaction

:

Engage with customers for custom orders and to understand their needs and preferences, providing excellent service.

Skills & Qualifications

Leadership & Communication

: Strong leadership, communication, and motivational skills to guide a team and manage day-to-day operations effectively.

Creativity & Versatility

: Creative talent in baking, decorating, and creating new dessert concepts.

Organizational Skills

: Ability to plan ahead, delegate tasks, and manage multiple responsibilities in a fast-paced environment.

Business Acumen

:

A good sense of business to be cost-effective and manage budgetary controls.

Technical Skills

:

Proficiency with various kitchen equipment, baking techniques, and potentially computer-based software for record-keeping and cost analysis.

Flexibility

:

Ability to work flexible hours, including evenings and weekends, and adapt to changing business needs

Working Week:

Wednesday to Sunday lunch time -

55hrs a week

Rest Days

: all day Monday's & Tuesday's and Sunday evenings only relevant on the following months - Jan, Feb, March,April,Oct,Nov,Dec.

Staff Set Annual Holidays

: Summer 2- week holidays from the 12 August 2025 to 26th August 2025. December & January Annual holidays from the 23rd December 2025 until the Reopening in January 23rd January 2026.

Job Types: Full-time, Permanent

Pay: 40,000.00-45,000.00 per year

Benefits:

Company events Company pension Discounted or free food Employee discount
Work Location: In person