Head Pastry Chef in Birmingham

£36,000.00 + per annum, 48 hour contract, Monthly Tronc, and 24/7 365 Bupa mental health support. Live in is available from £300.00 per month.

We have an exciting opportunity to join our kitchen family at Talland Bay Hotel. We have been operating at a 2 AA rosette level for the past 20+ years and are heavily integrated into the AA rosette mentorship. We hold ourselves to 4 main pillars - The Rooms, The View, The Food & The Service - ensuring all departments work together for a cohesive operation.

Glen, our Head Chef, uses only the best produce from Cornwall and the south west, cooking seasonal fare with influences from his childhood and classic flavours. In Pastry, we strive to make everything fresh, with Afternoon tea being a special affair at Talland. Throughout the year, we offer seasonal themed offerings such as Valentines, Alice in Wonderland, Halloween, and Festive themes.

You will be 100% responsible for the creative direction, working closely with Glen to ensure the themes and offerings have synergy with the rest of the hotel's offering. Each dish needs to be tried, tested, and tasted, along with method statements, ingredients, costs, and images of what the dishes should look like. Room biscuits and customer cakes are also daily tasks.

We are looking for someone with a positive attitude who can execute tasks effectively and efficiently. Experience in a similar environment is needed, and the right candidate will need to complete day-to-day service with minimal faults, have mise-en-place to plate, and work with a fast-paced ticketed system. Enthusiasm and a passion for excellence are essential.

The kitchen is fitted with gas solid tops, 6 burners, and gas ovens, along with two rational XS ovens recently added to pastry. We strive to make everything ourselves, from crisps to scones to cakes to stocks.

The next person to join our kitchen must be a team player, looking out for colleagues and helping in all sections of the kitchen.

Who Are We? We are the Talland Bay Hotel, set within a 1100 dated building, operating since the late 1940s. Owned by the Aikmo Group, we are one of 7 unique businesses within an expanding portfolio. In 2016, we were graded by the AA at a 4 silver star level, with service levels on par with 5 red stars.

We normally work within a team of 4 plus support from the management team, requiring empathy and genuine care for our guests. The hotel consists of three dining areas, a bar, and 20 bedrooms, with maximum covers of 48-52 across various meal services.

People are our biggest resource, and we strive to get the best out of them, pushing them to move up through the ranks or fund their education in wine and spirits. Consistency of service is important, but we also value genuine interactions with our guests.

You will be required to work closely with Glen, the head chef, and the full kitchen brigade, changing menus, updating the EPOS, and implementing service standards.

Above all else, you need to deliver to our guests what they need, even if they don’t realise what they want!