Pastry Sous Chef – Luxury Hotel

About the role

Grantley Hall, a five‑star historic hotel in North Yorkshire, is seeking a talented Pastry Sous Chef to join its award‑winning culinary team. You will work closely with the Head Chef to create innovative pastry dishes that reflect the hotel’s luxury standards and guest preferences.

Key responsibilities

• Collaborate with the Head Chef to develop new pastry recipes, menu items and seasonal specialties.
• Maintain the highest standards of quality, consistency, taste, texture, appearance and portion size.
• Conduct regular tastings and quality checks to ensure adherence to standards.
• Supervise and train Commis Chefs and Kitchen Assistants, fostering teamwork and efficiency.
• Assist with inventory management, procurement, stock control and cost management of pastry ingredients and supplies.
• Oversee production and presentation of all pastry and dessert items, ensuring accuracy and excellence.

Required profile

• Proven experience as a Pastry Sous Chef, Senior Pastry Chef de Partie or similar in a Michelin‑starred or 4/5 AA Rosette establishment.
• Strong knowledge of contemporary pastry techniques, baking, plated desserts and bread production.
• Exceptional attention to detail and pride in presentation.
• Collaborative leadership style with experience training junior chefs.
• Understanding of food safety, allergens and HACCP compliance.
• Flexibility to work evenings and weekends.

Required skills

• Contemporary pastry techniques
• Baking
• Plated desserts
• Bread production
• Food safety
• HACCP compliance
• Inventory management

What we offer

• Competitive tips averaging over £200 per month.
• Complimentary bespoke uniform and chef whites.
• Free meals while on duty.
• Refer‑a‑friend bonus up to £1,000.
• Holiday buy/sell scheme and complimentary parking.