Pastry Chef de Partie

Why join the team at The Stafford London?

• An opportunity to be coached by our Culinary Director, the established Chef, Food Writer, Restaurateur, and Cookery Teacher, Ben Tish!
• 50% discount off Food & Beverage
• Generous discounts in-house
• Complimentary dinner for 2 at The Game Bird upon completion of Probationary Period
• Free membership to Perkbox, offering tonnes of discounts on travel, food & drinks, gym memberships, insurance, health care schemes, cinema tickets and much more!
• Meals on shift
• Ride to Work Scheme
• Interest Free Season Ticket Loan
• Pension Scheme
• Development & training opportunities
• Reward & Recognition Programme with competitive & cash prizes!
• 28 paid holidays (including statutory and bank holidays) for full time staff - holiday allowance incerases with tenure

About The Game Bird Restaurant

The focus is on modern British comfort cooking executed with style and panache – take a look at our website to find out more!

Ben Tish

Alongside a fantastic and supportive team, you will also work with our Culinary Director, Ben Tish. Ben has previously worked with Michelin starred Chef’s at London’s most innovative Restaurants and appears regularly on popular cookery TV programmes such as Sunday Brunch and MasterChef.

Future Plans

Here at The Stafford London, we have big and exciting plans for the future. We plan to expand our brand with more Restaurant openings in London, and need passionate Chefs to join our family to make this happen!

Qualities we admire:

• Genuine passion for all things food
• Eager to learn & open to training and development
• A positive attitude
• Hardworking
• Forward-thinking
• Ambitious
• Strives to deliver excellent service
• Great with people
• Team players

The Role:

• To delivery remarkable experiences for our guests by runing and managing pastry section with Head Pastry Chef
• 48 hours per week, including evenings and weekends
• Preparation, baking, cooking, and storing of food to the restaurant specific standards
• Train, develop and supervise the apprentice / commis chef’s / Demi chefs
• Awareness and implementation of waste controls
• Manage section’s ordering, stock control and rotation
• Adhere to the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the menu, and able to give a detailed description of all dishes
• To work as part of the wider restaurant team
• To comply with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programmes
• To escalate maintenance issues to the relevant parties.

Sound like you? Apply, and we will contact you!