Pastry Chef de Partie

Company Description L'oscar London is an exclusive luxury hotel housed in a beautifully restored former Baptist Church, showcasing Baroque architecture redesigned by renowned French architect Jacques Garcia. The hotel offers 39 bedrooms, including 18 suites, and features the opulent L'oscar Restaurant, the Baptist Bar, and distinctive event spaces for a range of private functions. Its décor blends elegant French design with historic British character, creating a visually striking and immersive environment. The hotel's theatrical style and attention to detail provide guests and team members with a luxurious escape in the heart of the city. Role Description The Pastry Chef De Partie is a full-time, on-site role based in Greater London. This role is responsible for preparing and producing high-quality pastries, desserts, and baked goods for the restaurant, bar, and events, following established recipes and presentation standards. Day-to-day tasks include organizing the pastry section, ensuring mise en place is complete, managing baking schedules, and maintaining consistency in taste, texture, and appearance. The Pastry Chef De Partie will support menu development, collaborate with the wider kitchen team, uphold food safety and hygiene standards, and help train and guide junior team members. The role involves working to service times, minimizing waste, and contributing to a refined guest experience in a luxury hospitality setting. Qualifications

• Strong bakery and baking skills, with experience producing a variety of pastries, breads, and desserts.
• Proficiency in food preparation and cooking, with solid general culinary skills suited to a high-end kitchen.
• Knowledge of food safety, hygiene regulations, and allergen management in a professional kitchen environment.
• Previous experience in a pastry role within luxury hotels, fine dining restaurants, or high-end patisseries is highly beneficial.
• Ability to work efficiently under pressure, maintain attention to detail, and follow both classic and modern pastry techniques.
• Strong teamwork, communication, and time management skills, with a flexible approach to shifts, weekends, and evenings.
• Culinary or pastry qualification, apprenticeship, or equivalent professional training is an advantage.