Pastry Chef de Partie

The Duke of Richmond Hotel is looking for a Pastry Chef de Partie to join its exciting kitchen brigade. 

Key responsibilities include:

  • Setting up their section, organising all mise-en-place for the a la carte menu, room service menu, homemade biscuits and VIP fruit platters
  • Producing all desserts, petit fours, VIP items for guest rooms and function desserts
  • Producing and maintaining company standards in regards to the hotel’s Afternoon Tea
  • Training junior members of staff
  • Maintaining high health and safety standards
  • Section ordering
  • General pastry organisation

This position has excellent progression opportunities within renowned Red Carnation Hotel Collection, a company providing the perfect opportunity to those who are looking for an exciting career and job security within the Hotel industry.

The ideal candidate should have:

  • Previous experience in fine dining kitchen within a busy 4 or 5 star, 2/3 rosette environment
  • NVQ Level 1 and 2 or equivalent
  • Passionate for providing delicious and first class food
  • Enthusiastic
  • Passionate
  • Flexible and hard working
  • Excellent communication skills


Work with Red Carnation