Head Pastry Chef
| Company: | Hospitality & Catering Solutions |
|---|---|
| Salary: | £62,000 to £65,000 a year |
| Hours: | Full-time |
| Location: | KT19 8EW |
| Working pattern: | On-site |
| Job type: | Permanent |
| Posting date: | 21 Oct 2026 |
| Closing date: | 20 Nov 2026 |
Summary
Job Title: Head Pastry Chef
This is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues. The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.
As Head Pastry Chef, you will join a talented and ambitious management team overseeing all the hotels catering outlets. Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency. This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.
Head Pastry Chef Benefits:
• £62,000 per year.
•
40 hour contract, hourly paid overtime.
• Closed for Christmas & New Year every year.
• Working within a stable and supportive senior team.
• Located in the beautiful surroundings of Surrey
• Free Parking on site
• Earliest start 8am, latest finish 11:30pm
• Private health care
• Meals and uniform provided whilst on duty.
• Pension schemes.
Head Pastry Chef Requirements:
• An experienced
Head Pastry Chef or accomplished
Senior Pastry Sous Chef with a strong background in luxury hotels, fine dining restaurants, or high-quality multi-outlet operations.
• Proven experience leading a pastry team and managing the day-to-day running of a busy pastry kitchen.
• Exceptional skills in pastry, desserts, bakery products, petit fours, and afternoon tea preparation.
• A creative and innovative chef with a passion for developing seasonal menus and contemporary dessert concepts.
• Strong leadership and mentoring abilities, with a proven track record of training and developing junior chefs.
• Excellent organisational and communication skills, capable of managing multiple outlets and functions simultaneously.
• A hands-on, quality-driven professional who leads by example and consistently delivers exceptional standards.
• Strong commercial awareness, with the ability to manage food costs, stock control, and minimise wastage.
• A stable employment history supported by excellent references.
• A genuine passion for pastry and a commitment to delivering memorable dining experiences for every guest.
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