In this role you will report to the Executive Chef and Head Chef as required.
Key Purpose:
The key purpose of this role is to manage the Pastry team and to drive high standards in pastry production. Ensure Pastry items are meeting standards of the restaurant and in line with cost targets.
Key Responsibilities Include: 
• Driving pastry menu planning and development, make recommendations as required and ensure dishes and recipes are accurately configured for the smooth running of the kitchen.
• Assist in the costing and documentation of new menu items and ensure they are achieving gross profit targets. 
• Assist in the recruitment, induction and training of new kitchen staff in all kitchen operational procedures and Health and Safety standards. 
• Ensure that a a high standard of cleaning is maintained at all times.
• Ensure the kitchen is adhering to HACCP procedures and that all necessary temperature records, fridge records etc are in working order compliant with H and S standards for food hygiene; maintaining allergen information for all dishes. 
• To carry out any other duties as may be required by your line manager, or senior manager.
Knowledge, Skills, experience, Qualifications and Personal Attributes:
• 8 years of experience in a luxury restaurant environment
• 4 years of working as a Pastry Chef
• Strong leadership skills
• The ability to communicate effectively and persuasively at all levels
• A good team ethos is important, along with the ability to develop other individuals within that team 
• Attention to detail, a good eye for presentation and the desire to turn out consistently high quality food 
• Good knowledge of allergies and new trends towards healthier eating.