Pastry Chef - New Product Development in Greenwich

About Didiers Patisserie

Didiers Patisserie is a premium dessert manufacturer proudly serving blue-chip clients like Buckingham Palace, Wimbledon, Ascot, British Airways, Virgin Airlines, and Eurostar. Since 1995, our family business has built its reputation on craftsmanship, creativity, and a commitment to excellence in the art of patisserie. From our London base, we develop bespoke creations for airlines, distributors, and restaurant groups across the UK and Europe.

About the Role

We are seeking a talented and enthusiastic NPD Pastry Chef to support our NPD Lead Chef in creating exceptional products for our Airline, Events, and Premium Hotel & Restaurant customers. This is a hands-on development role where you will help turn client briefs and new ideas into high-quality, commercially viable patisserie. You will assist with recipe development, sample preparation, documentation, and production handovers, gaining broad exposure to the full NPD process from first concept through to launch.

Key Responsibilities

• Support the NPD Lead Chef in responding to customer briefs and internal development projects.
• Prepare, test, and refine premium desserts, pastries, gateaux, and related patisserie products.
• Produce accurate samples for internal reviews, customer presentations, photography, and tasting sessions.
• Record recipes, methods, yields, trial results, and product specifications clearly using computer-based systems.
• Assist cost optimisation while protecting product quality.
• Work closely with Production, Procurement, Technical, and Quality teams throughout the development process.
• Maintain an organised, clean, and food-safe development kitchen and manage ingredients and samples effectively.
• Keep up to date with patisserie trends, ingredients, techniques, and customer expectations.
• Contribute ideas proactively while following the creative and commercial direction set by the NPD Lead Chef.

What We're Looking For

• Experience as a Pastry Chef, Chef de Partie, or in an NPD role within a high-quality patisserie, hotel, restaurant, bakery, or food manufacturing environment.
• Strong practical patisserie skills and a sound understanding of ingredients, techniques, and recipe execution.
• A genuine interest in product development and the ability to turn ideas into consistent, well-finished products.
• Excellent attention to detail, with a disciplined approach to weighing, recording, and following processes.
• Good organisation and the ability to manage several projects at the same time.
• A collaborative, positive, and resilient approach in a fast-moving environment.
• Willingness to learn, take feedback, and develop under the guidance of the NPD Lead Chef.
• A strong commitment to food safety, quality, consistency, and craftsmanship.

Working condition:

• Monday to Friday
• 45 hours / week
• £38,000 to £40,000 per annum (DOE)

Desirable

• Previous experience supporting customer briefs, product presentations, or tasting sessions.
• Computer literacy for recipe writing, product records, and NPD process management.
• Awareness of food costings, margins, ingredient functionality, and production constraints.
• Experience scaling recipes or supporting the transfer of products into manufacturing.
• Experience within airline catering, events, premium hospitality, or chilled dessert production.

Why Join Didier's?

• Help create desserts for prestigious customers, venues, and events in the UK and beyond.
• Work closely with an experienced NPD Lead Chef and develop your product-development expertise.
• See products you have helped create move from the development kitchen into full production.
• Join a passionate and skilled team in a creative, collaborative, and high-performance environment.
• Build a clear career path within a growing business where quality and innovation genuinely matter.