At a Glance
- Tasks: Create delicious creams and fillings in a busy pastry kitchen.
- Company: Boutique pastry business known for artisan doughnuts and pastries.
- Benefits: Competitive pay, staff discounts, and a supportive work environment.
- Other info: Full-time role with opportunities for growth in Central London.
- Why this job: Join a passionate team and elevate your pastry skills in a creative setting.
- Qualifications: Experience as a Junior Pastry Chef or pastry-school graduate with strong fundamentals.
The predicted salary is between 14 - 14 £ per hour.
Pastry Chef – Cream Section
Are you a junior Pastry Chef, pastry-school graduate or production baker looking to develop your skills in a high-quality pastry kitchen?
Our client is an established boutique pastry business known for creating artisan doughnuts and pastries using traditional techniques with a modern French pâtisserie influence.
Products are made fresh in-house, with strong attention to flavour, appearance and consistency.
The Role
You will join the Cream Section of a busy, high-volume production kitchen, preparing creams, ganaches, fillings and other components used across the pastry range.
This is an excellent opportunity for someone with good pastry fundamentals who wants to gain hands-on experience, improve their technical skills and progress within a professional pastry team.
Key Responsibilities
- Produce large batches of creams, ganaches and pastry fillings.
- Follow recipes accurately and maintain consistent quality, taste and texture.
- Prepare ingredients and organise your section for daily production.
- Monitor stock levels and communicate ingredient requirements.
- Use professional pastry and production equipment safely.
- Maintain excellent hygiene, food-safety and organisational standards.
- Support the preparation of jams, curds, meringues, caramel, macarons and choux when required.
- Assist other areas of pastry production during busy periods.
Please note that the role involves regular manual handling, including lifting and moving heavy boxes and containers of bulk ingredients such as sugar, cream and milk, as well as finished products.
About You
We would like to hear from candidates with experience as a Junior Pastry Chef, Commis Pastry Chef, Bakery Assistant, Production Baker or Pastry Production Chef.
Applications are also welcome from pastry-school graduates with strong fundamentals and a genuine interest in developing their professional pastry career.
You should be
- Comfortable working in a fast-paced, high-volume bakery or production kitchen.
- Accurate and confident when following recipes.
- Organised, reliable and attentive to detail.
- Passionate about pastry, quality and consistency.
- Comfortable using professional equipment or keen to learn.
- Able to work effectively as part of a production team.
Previous experience producing large quantities of crème pâtissière, Chantilly cream, ganache, diplomat cream, mousse, curds or other pastry fillings would be particularly beneficial.
- Working Pattern and Package
- Full-time, permanent position based in Strand, Central London.
- Five rotating shifts per week, starting at 7:00am or 8:00am.
- Work 5 days per week, including weekends and bank holidays, 35-45 hours per week.
- Occasional cover at other Central London locations may be required.
- Pay from £14.00 per hour, depending on experience.
- 50% staff discount, and pension scheme after probation.
- Supportive, modern production environment.
- Three-month probation period.
- Right to Work
Only candidates who are currently based in the UK and already hold a valid UK right to work will be considered for this position.
Pastry Chef in London employer: RND Recruitment
Join a leading premium bakery chain in London, where we pride ourselves on our vibrant work culture and commitment to employee development. As the Head of Multi-Site Bakery Operations, you will benefit from competitive remuneration, comprehensive training programmes, and opportunities for career advancement within a supportive team environment that values innovation and excellence in customer service.
StudySmarter Expert Advice🤫
We think this is how you could land Pastry Chef in London
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We think you need these skills to ace Pastry Chef in London
Some tips for your application 🫡
Showcase Your Relevant Projects:When applying for a role in food science and technology at RND Recruitment, make sure to highlight any relevant projects or research you've worked on. Whether it’s a dissertation, a lab experiment, or a product development idea, detail these experiences to demonstrate your hands-on skills in the field—employers love to see practical applications of your knowledge!
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Tailor Your Cover Letter:As this is a full-time position, your cover letter should convey not just why you want the job, but also how you fit into the company's vision. Talk about your passion for food science and how your background uniquely positions you to contribute to RND Recruitment. Make it personal and compelling!
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How to prepare for a job interview at RND Recruitment
✨Know Your Lab Tech!
Given that you’re diving into food science and technology, brush up on the specific technologies and lab equipment mentioned in the job description. Familiarising yourself with tools like gas chromatography or texture analyzers will show that you’re serious about the technical side of things.
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Don't underestimate the importance of teamwork and communication in food science roles. Be ready to highlight instances where you’ve effectively collaborated with others or communicated complex scientific ideas clearly. This can make a huge difference in landing that full-time gig!
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Make sure you’re clued up about the latest trends in food science and technology — think sustainability, food safety, and innovative processing techniques. Discussing these topics during your interview can demonstrate your enthusiasm for the field and how you can contribute to RND Recruitment’s mission.
