Permanent

Chef de Partie Pastry

H&C Solutions

London, SW1H 0DB

Competitive

Posted: 25 July 2026 (5 days ago)

Closing date: 23 August 2026

Ref: JB-4240

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About the Role

The Chef de Partie Pastry position in London involves joining a private members club kitchen brigade of 18 chefs. This permanent role reports to an influential Executive Head Chef and focuses on producing modern British dishes with European influences. The working pattern is five days out of seven, with a 45-hour contract. Key skills include proficiency with the latest equipment and cooking techniques, alongside a strong pastry foundation. The competitive salary starts at £40,000 per year, with overtime paid for any extra hours. Benefits include 28 days of paid holiday, complimentary staff meals, and a free uniform.

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Our client is a unique private members club, serving high quality modern British dishes, with strong European influences, using the very latest equipment and cooking techniques. They boast a generous size kitchen which is backed by an influential Executive Head Chef. With a professional kitchen brigade of 18 chef chefs, they have an amazing opportunity for an enthusiastic and driven Chef de Partie pastry to join the team!

Chef de Partie Pastry benefits:

Competitive rate of pay starting at andpound;40,000 per year.
Overtime pay andndash; if working a single hour over their 45-hour contract.
Working five days out of seven.
28 days holiday andndash; paid break.
Free staff meals.
Free uniform.
Solid kitchen brigade to learn and develop from.
Mentorship programs to aid in personal development.
Closed Christmas and New Year!

Chef de Partie Pastry requirements:

A hard working and experience Chef de Partie Pastry with experience working in hotels, members clubs or restaurants.
A Chef de Partie Pastry who is creative; you will be encouraged to help in the development of all pastry elements and menus across the members club.
The ideal Chef de Partie Pastry will need to be confident working within a small team; there will be occasions when you will be working alone / running the pastry section.

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