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- Tasks: Lead pastry innovation and develop seasonal dessert menus across multiple venues.
- Company: Join a dynamic restaurant group with a focus on creativity and quality.
- Benefits: Competitive salary, performance incentives, and comprehensive training.
- Other info: Enjoy career development opportunities and a supportive work environment.
- Why this job: Make your mark in the culinary world while working in London and Monaco.
- Qualifications: Proven experience as a Head Pastry Chef with strong leadership skills.
The predicted salary is between 50000 - 65000 £ per year.
Responsibilities
- Menu Development & Creativity: Develop and implement seasonal dessert menus across all venues. Adapt menus to reflect each concept’s identity (Italian, Greek, Mediterranean influences). Refine existing desserts without compromising their original intent. Lead R&D for new products (soft serve, plated desserts, bakery, retail).
- Recipe Integrity & Consistency: Maintain and enforce all existing group recipes as the foundation of the pastry offering. Ensure consistency in execution, taste, and presentation across all sites. Implement any recipe changes only after validation and approval. Standardise all recipes in clear, scalable formats (grams, methods, service steps).
- Operational Excellence: Implement and maintain SOPs for all pastry sections. Ensure recipes are efficient, practical, and service-friendly. Improve workflows to increase productivity and reduce waste. Support all kitchens in maintaining high daily standards.
- Cost Control & Profitability: Monitor and manage food cost across all pastry operations. Optimise recipes to achieve strong GP% without compromising quality. Reduce waste and improve yields across production. Support supplier selection and product sourcing.
- Team Leadership & Training: Lead, train, and develop pastry teams across all venues. Ensure strict adherence to group recipes and standards. Conduct regular training sessions and performance reviews. Support recruitment, trials, and succession planning.
- Quality Control & Audits: Conduct regular site visits and operational audits. Monitor execution, presentation, and compliance with recipes. Identify issues quickly and implement corrective actions. Ensure full compliance with HACCP and food safety standards.
- Collaboration: Work closely with Head Chefs and FOH teams across all sites. Ensure desserts integrate seamlessly into the guest experience. Support menu tastings, openings, and events. Assist with brand and marketing initiatives where required.
- Innovation & Brand Development: Introduce new ideas aligned with the group’s identity and direction. Develop signature desserts for each concept. Stay updated with trends while maintaining brand consistency.
Requirements
- Proven experience as a Head Pastry Chef or Group Pastry Chef in high-volume, quality-driven environments.
- Experience managing pastry across multiple sites.
- Strong understanding of modern pastry techniques and production systems.
- Solid knowledge of cost control, GP, and kitchen operations.
- Ability to produce scalable, service-efficient recipes.
- Strong leadership, organisation, and communication skills.
- Flexibility to travel between London and Monaco.
What We Offer
- Leadership role within a growing and evolving restaurant group.
- Opportunity to work across multiple concepts and international locations.
- Creative input within a structured and professional environment.
- Competitive salary and performance-based incentives.
Other benefits
- Comprehensive on-the-job training to develop your skills and knowledge.
- Supportive work environment that values respect and teamwork.
- Access to our Employee Assistance Programme (EAP) for psychological, financial, and legal support.
- Monthly salary payments, paid on the last Friday of each month.
- Wagestream access, allowing you to stream up to 50% of your earnings at any time.
- Pension scheme with a 3% employer contribution.
- Career development opportunities, including regular appraisals and progression planning.
The Group Pastry Chef leads the pastry function across all Pachamama Group venues, including Zephyr (London & Monaco), Bottarga, Nina, Lagana, and Soraya. This role is responsible for menu development, consistency, cost control, and team performance, while ensuring that each concept maintains its own identity. A key responsibility is to protect and respect the existing recipes and established pastry direction of the group, ensuring consistency across all sites. Any evolution or innovation must align with the group’s standards and be implemented in a controlled and structured way.
Group Pastry Chef in City of Westminster employer: CRG London Limited
Contact Detail:
CRG London Limited Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Group Pastry Chef in City of Westminster
✨Tip Number 1
Network like a pro! Reach out to fellow pastry chefs and industry contacts on social media or at events. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your creativity! Bring a portfolio of your best dessert creations to interviews. This not only highlights your skills but also gives potential employers a taste of what you can bring to their menu.
✨Tip Number 3
Be proactive! Don’t just wait for job postings; reach out directly to restaurants or groups you admire. Express your interest and ask if they’re looking for a Group Pastry Chef. It shows initiative and passion!
✨Tip Number 4
Apply through our website! We love seeing applications come through directly, and it helps us keep track of all the amazing talent out there. Plus, it’s a great way to show you’re genuinely interested in joining our team.
We think you need these skills to ace Group Pastry Chef in City of Westminster
Some tips for your application 🫡
Show Off Your Creativity: When you're crafting your application, let your creativity shine through! Share examples of how you've developed unique dessert menus or adapted recipes to fit different concepts. We love seeing your personal touch!
Be Clear and Concise: Make sure your application is easy to read and straight to the point. Use clear language to describe your experience with recipe consistency and cost control. We appreciate a well-structured application that gets to the heart of your skills.
Highlight Your Leadership Skills: As a Group Pastry Chef, leading a team is key. In your application, mention any experience you have in training and developing pastry teams. We want to know how you inspire others and maintain high standards across multiple venues!
Apply Through Our Website: Don't forget to submit your application through our website! It’s the best way for us to keep track of your application and ensure it gets the attention it deserves. We can’t wait to see what you bring to the table!
How to prepare for a job interview at CRG London Limited
✨Know Your Menus Inside Out
Before the interview, make sure you’re familiar with the dessert menus of each venue. Understand how they reflect their respective concepts and be ready to discuss how you would adapt or refine them while maintaining their original intent.
✨Showcase Your Leadership Skills
Be prepared to share examples of how you've led pastry teams in the past. Discuss your approach to training and developing staff, and how you ensure adherence to recipes and standards across multiple sites.
✨Demonstrate Cost Control Knowledge
Brush up on your understanding of food costs and profitability. Be ready to talk about how you’ve optimised recipes in previous roles to achieve strong GP% without compromising quality, and how you manage waste effectively.
✨Emphasise Collaboration and Innovation
Highlight your experience working closely with Head Chefs and FOH teams. Discuss how you’ve introduced new ideas that align with a brand’s identity and how you stay updated with trends while ensuring consistency across all venues.