Pastry Sous Chef – High-End London Restaurant

About the role

The Pastry Sous Chef will report directly to the Head Chef and take charge of the daily operation of the pastry section at Gaia, a high‑end dining destination in London. This role offers an experienced pastry professional the chance to lead a talented team and create innovative, high‑quality desserts that reflect the GAIA brand.

Key responsibilities

• Support the Head Chef in managing the pastry section on a day‑to‑day basis.
• Lead the preparation and presentation of desserts, pastries, breads and baked goods, ensuring exceptional quality and consistency.
• Oversee pastry production and service to guarantee smooth daily operations.
• Train, mentor and develop junior pastry chefs and commis chefs.
• Assist with the development of seasonal dessert menus and recipe standardisation.
• Manage stock ordering, inventory and ingredient control for the pastry section.
• Monitor food costs, portion control and minimise waste while maintaining HACCP standards.

Required profile

• Diploma in Professional Cookery, Patisserie or equivalent experience (preferred).
• Minimum of 5 years’ professional pastry experience, including supervisory responsibilities.
• Previous experience in a luxury restaurant or five‑star hotel.
• Strong organisational and communication skills.
• Flexible availability, including evenings, weekends and public holidays.

Required skills

• Modern pastry techniques
• Dessert production
• Chocolate work
• Bakery
• Food safety and HACCP compliance

What we offer

• Salary: £58,000 per annum plus tips.
• Career development opportunities within a prestigious luxury hospitality group.
• Professional and supportive team environment.
• Opportunity to work with one of London’s leading high‑end culinary brands.