At a Glance
- Tasks: Create delicious breakfast pastries and manage kitchen operations.
- Company: Join Michelin-starred HIDE, a serene dining experience in the heart of the city.
- Benefits: Enjoy a vibrant work environment with opportunities for growth and creativity.
- Why this job: Be part of a renowned team, crafting exquisite dishes that delight guests.
- Qualifications: Experience in pastry preparation and a passion for culinary excellence required.
- Other info: Work in a stunning setting with a focus on quality and innovation.
The predicted salary is between 30000 - 42000 £ per year.
We are currently recruiting for an experienced Breakfast Pastry Chef de Partie to join the team at Michelin* HIDE.
HIDE is an urban oasis from the bustling world, hidden in plain sight. Spread over three floors, two light-filled dining rooms are set around a breath-taking central staircase and enjoy tranquil views over Green Park.
Serving breakfast, lunch & dinner.
Breakfast Pastry Chef de Partie employer: 85 Piccadilly
Contact Detail:
85 Piccadilly Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Breakfast Pastry Chef de Partie
✨Tip Number 1
Familiarise yourself with the specific pastry styles and techniques that are popular in Michelin-starred establishments. This knowledge will not only impress during interviews but also show your passion for high-quality pastry making.
✨Tip Number 2
Network with other chefs and professionals in the culinary industry. Attend local food events or workshops to meet people who might have insights or connections to HIDE, which could give you an edge in the application process.
✨Tip Number 3
Consider creating a portfolio showcasing your best pastry creations. This visual representation of your skills can be a great conversation starter during interviews and demonstrates your commitment to your craft.
✨Tip Number 4
Stay updated on current trends in the pastry world, especially those relevant to breakfast offerings. Being able to discuss these trends during your interview will show that you are proactive and knowledgeable about the industry.
We think you need these skills to ace Breakfast Pastry Chef de Partie
Some tips for your application 🫡
Understand the Role: Familiarise yourself with the responsibilities of a Breakfast Pastry Chef de Partie. Highlight your relevant experience in pastry preparation and any Michelin-starred kitchen experience you may have.
Tailor Your CV: Make sure your CV reflects your skills and experiences that are specifically relevant to the role. Include details about your previous positions, particularly in high-end establishments, and any special techniques or recipes you excel in.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for pastry and your understanding of the culinary arts. Mention why you want to work at HIDE and how you can contribute to their team.
Showcase Your Creativity: If possible, include a portfolio of your pastry creations. This could be in the form of photographs or descriptions of dishes you've created, demonstrating your creativity and skill in pastry making.
How to prepare for a job interview at 85 Piccadilly
✨Showcase Your Pastry Skills
Be prepared to discuss your experience with various breakfast pastries. Bring examples of your work, if possible, and be ready to explain your techniques and the thought process behind your creations.
✨Understand the Restaurant's Concept
Research HIDE and its culinary style before the interview. Familiarise yourself with their menu and ethos, as this will help you demonstrate how your skills align with their vision.
✨Emphasise Teamwork
As a Breakfast Pastry Chef de Partie, you'll be part of a larger kitchen team. Highlight your ability to work collaboratively, share responsibilities, and support your colleagues in a high-pressure environment.
✨Prepare for Practical Assessments
Expect to undergo a practical test during the interview process. Brush up on your pastry-making skills and be ready to showcase your ability to create dishes under time constraints.