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- Tasks: Lead the pastry team to create stunning desserts and baked goods.
- Company: Join a vibrant team at Etihad Stadium, known for its creativity and quality.
- Benefits: Enjoy meals on shifts, a pension scheme, and a day off for your birthday.
- Why this job: Be part of an inclusive environment where your creativity can shine.
- Qualifications: Experience as a Pastry Chef de Partie or Sous Chef is essential.
- Other info: Great career development opportunities in a dynamic culinary setting.
The predicted salary is between 30000 - 40000 £ per year.
Pastry Sous Chef plays a leading role in our pastry kitchen, combining technical mastery with creativity to deliver exceptional desserts, breads, and baked goods across all areas of the Etihad Campus.
Key Responsibilities
- Lead and support the pastry section in the preparation, production, and presentation of all pastry items.
- Deputise for the Head Pastry Chef in their absence, ensuring seamless operations across all outlets.
- Mentor, train, and supervise the pastry team — including Chef de Parties, Commis, and casual workers.
- Collaborate with senior chefs on menu planning, innovation, and event‑specific designs.
- Oversee and complete all necessary compliance paperwork (HACCP, allergen matrices, due diligence checks).
- Manage ordering, stock control, and waste reduction in line with departmental budgets.
- Drive high standards of food quality, consistency and presentation under time pressure.
- Ensure strict adherence to food safety, hygiene and allergen management policies.
- Contribute ideas for new pastry concepts and support development of seasonal/event menus.
Essential Skills, Knowledge & Expertise
- Significant experience as a Pastry Chef de Partie or Sous Chef in high‑volume, quality‑driven environments.
- Demonstrated leadership and people management skills.
- Strong technical expertise in pastry, bakery, chocolate, and plated desserts.
- Level 2 Food Hygiene and Safety (or willingness to obtain immediately).
- Strong organisational skills with the ability to work under pressure and meet deadlines.
- Clear communication skills and the ability to collaborate effectively across the wider culinary team.
- Flexibility to work evenings, weekends and matchdays as required.
Desirable Skills, Knowledge & Expertise
- NVQ Level 3 in Professional Cookery (Patisserie) or equivalent qualification.
- Experience working in large‑scale hospitality operations such as stadiums, arenas or hotels.
- Knowledge of allergen management and HACCP implementation.
- Proven ability to innovate and contribute to menu development.
- Experience in managing budgets, ordering systems and supplier relationships.
Job Benefits
- Meals on Shifts – Enjoy lunch & dinner while you work.
- Company Pension Scheme – Secure your future with our competitive pension plan.
- Birthday Day Off – Enjoy an extra day off to celebrate your birthday.
- Inclusive & Diverse Workplace – Be part of a team that values diversity and inclusion.
- On‑Site Parking – Parking available at site locations.
- Career Development Opportunities – Grow with us through learning, progression and internal opportunities.
- Competitive Holiday Allowance – plus bank holidays.
Pastry Sous Chef in Manchester employer: Eastlands Venue Services Limited
Contact Detail:
Eastlands Venue Services Limited Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Pastry Sous Chef in Manchester
✨Tip Number 1
Get your hands dirty! If you can, visit the venue and chat with the team. Show them your passion for pastry and get a feel for the kitchen vibe. It’s all about making connections!
✨Tip Number 2
Don’t just sit back and wait for the job to come to you. Be proactive! Reach out to the Head Pastry Chef or hiring manager directly through our website. A little initiative goes a long way.
✨Tip Number 3
Show off your creativity! Bring a portfolio of your best pastry creations to the interview. This is your chance to impress with your technical skills and innovative ideas.
✨Tip Number 4
Prepare for the pressure! Practice working under time constraints, as this role demands high standards even when the heat is on. Show us you can handle the hustle!
We think you need these skills to ace Pastry Sous Chef in Manchester
Some tips for your application 🫡
Show Off Your Skills: When you're writing your application, make sure to highlight your experience as a Pastry Chef de Partie or Sous Chef. We want to see how your technical expertise and creativity can shine through in your desserts and baked goods!
Be a Team Player: Don’t forget to mention your leadership and people management skills! We’re looking for someone who can mentor and support the pastry team, so share any relevant experiences that showcase your ability to collaborate and lead.
Get Specific with Compliance: Since food safety and compliance are key, be sure to include any experience you have with HACCP, allergen management, and food hygiene. We want to know you can keep our operations running smoothly and safely!
Apply Through Our Website: Finally, make sure to apply through our website! It’s the best way for us to receive your application and get you on our radar. We can’t wait to see what you bring to the table!
How to prepare for a job interview at Eastlands Venue Services Limited
✨Know Your Pastry Basics
Brush up on your technical skills and knowledge of pastry techniques. Be ready to discuss your experience with desserts, breads, and chocolate, as well as any innovative ideas you have for new pastry concepts.
✨Showcase Your Leadership Skills
Prepare examples of how you've mentored or led a team in the kitchen. Highlight your ability to manage people effectively, especially under pressure, and how you’ve contributed to a positive team environment.
✨Understand Compliance and Safety
Familiarise yourself with HACCP and allergen management practices. Be prepared to discuss how you ensure food safety and hygiene in your previous roles, as this is crucial for the position.
✨Be Creative and Collaborative
Think about how you can contribute to menu planning and innovation. During the interview, share your ideas for seasonal menus or event-specific designs, and demonstrate your willingness to collaborate with other chefs.