Pastry Chef in Warrington

Purpose of the role To produce the desserts and pastries to a standard that is beautiful to look at, delicate in execution and, above all, delicious. The candidate runs the pastry section: making every element fresh to the house specification, finishing each dessert with precision and a consistent and elegant appearance. Dessert is the last thing a guest tastes and the strongest thing they remember, and this role owns that impression. Key responsibilities • Desserts and pastries — taste and refinement. Produce the full dessert and pastry range to the house recipes and specifications: sponges, pastry, doughs, creams, custards, mousses, ganaches, ice creams, sorbets, sauces, tuiles and petits fours; season, balance and taste every component before it is used — sweetness, acidity, texture and temperature must be right together, not individually; keep every element light and delicate rather than heavy or over-worked; never make/send a dessert you would not be delighted to receive yourself. • Appearance and presentation. Every dessert to the agreed presentation standard so that each one looks identical to the last — same components, same placement, same quantities, same height and the same clean finish; work neatly and precisely, keeping edges, plates and garnishes immaculate; produce fine, delicate decoration — chocolate work, tuiles, sugar, fruit and herb garnishes — at a consistent size and quality; check each plate from the guest's side before it leaves the section and wipe, re-dress or remake it rather than send it out slightly wrong. • Recipes, consistency and development. Work strictly to recipe cards, weights and method, and weigh accurately rather than estimate, since pastry is unforgiving of approximation; record batch results and adjust for oven, fridge and kitchen conditions so the product is the same every day; propose new desserts and seasonal changes to the Chef Owner/ Executive Head Chef, developing, costing and trialling them, and write the recipe card and presentation photograph for anything taken onto the menu; support cakes and desserts for celebrations, functions and private dining. • Preparation, stock and cost. Plan daily production to forecast trade so desserts are fresh and carry-over is minimal; complete mise en place and hand a fully prepared, clearly labelled section, with a written note of what is ready, what is short and what needs using first; order and receive pastry stock, check quality on delivery and rotate by date; work to specified portion and component weights to protect gross profit; record all waste and over-production honestly and report shortages early. • Food safety and allergens. Follow food safety and personal hygiene procedures at all times and complete the section's temperature, cooling, baking and cleaning records accurately as they happen; date, label and store all pastry products correctly, observing shelf lives strictly; handle allergen and special dietary orders exactly as company procedure requires — pastry work involves most of the major allergens, so separation, labelling and clear communication to the pass matter more here than anywhere in the kitchen; never guess an ingredient, and report any allergen concern to the Executive Head Chef immediately. • Cleanliness, equipment and teamwork. Keep the pastry section, fridges, freezers, mixers, blast chiller and store cupboards spotless, organised and labelled, and complete close-down and deep-clean tasks to schedule; use mixers, slicers, blowtorches, ovens and chocolate equipment safely and only once trained, following COSHH and manual handling procedures; report accidents, near misses and faults straight away; brief the floor team on the dessert menu, allergens and anything limited; train and guide any Commis Chef on the section; support other sections when yours is under control, and carry out other reasonable duties requested by the Executive Head Chef. TPBN1_UKCT