Pastry Chef - Michelin - Somerset

Pastry Chef

Michelin-Starred Restaurant | Somerset

JWR is delighted to be recruiting for an accomplished Pastry Chef to join an award-winning restaurant within a stylish boutique hotel in Somerset.

This is a fantastic opportunity for either an experienced Pastry Chef de Partie ready to take ownership of a section or a Pastry Junior Sous Chef seeking a key role within a highly regarded Michelin-starred and 4 AA Rosette kitchen.

The successful candidate will take responsibility for the day-to-day running of the pastry section, working alongside an apprentice and Commis Chef. With no afternoon tea operation, the focus is predominantly on the restaurant's refined dining experience, alongside a smaller amount of room service, bar food and breakfast preparation.

Package

Salary of £34,259 at Chef de Partie level

Salary of £37,888 at Junior Sous Chef level

Gratuities paid monthly

Typically 48 hours across four days, Two contracted days off, with three provided wherever possible

Free meals while on duty

Chef whites provided and laundered

50% contribution towards late-night and early-morning taxi fares

Complimentary tasting menu with wine pairing for two every six months

Complimentary overnight stay, dinner and breakfast after each full year of service

Friends and family hotel rates

Ongoing training and career development

Company pension

Regular team events

Two planned annual closure periods

The Role

Take responsibility for the pastry section and its daily organisation

Produce consistently high-quality desserts, petit fours and pastry items

Support and develop the apprentice and Commis Chef

Work closely with the senior kitchen team on menu development

Maintain exceptional standards of presentation and attention to detail

Manage preparation, stock, ordering and waste within the section

Ensure all food safety, hygiene and health and safety standards are maintained

Contribute positively to a professional, creative and supportive kitchen culture

Requirements

We are open to considering candidates at different stages of their pastry career.

You may already be operating at Junior Sous Chef level or be an ambitious Pastry Chef de Partie ready to step up and take ownership of a section.

You will ideally have:

Previous pastry experience within a quality fresh-food kitchen

Experience within a Michelin, 3 AA Rosette or similar fine-dining environment

Strong pastry skills and excellent attention to detail

A creative and organised approach

The confidence to manage your own section

A calm and positive attitude under pressure

A genuine passion for developing your career within pastry

Strong communication and teamwork skills

This is an outstanding opportunity to join a highly respected kitchen, take ownership of an established pastry section and develop within an ambitious, privately owned hospitality business.

Contact JWR today for a confidential discussion or send your CV to apply.