We are on the lookout for an experienced and talented Head Pastry Chef to join Parker Tavern and its kitchen brigade, part of the University Arms Hotel.
The hotel consists of 192 design-led bedrooms, complemented by Parker’s Tavern, a high-end, quintessentially British restaurant & bar, along with the adjoining library, bar, and ballroom.
Set in the heart of Cambridge, University Arms is the ‘go to’ destination, alluring visitors with the promise of a sense of modern luxury, adorned with moments of enchanting discovery.
WHAT WILL YOU BE DOING
As Head Pastry Chef, you will manage the pastry section, including desserts, afternoon tea, pastries, and petit fours, as well as assist the Head Chef in developing the rest of the brigade by sharing knowledge and training new skills.
Oversee all aspects of the pastry department, including dessert creation, production, and plating.
Develop innovative and visually elegant dessert and pastry offerings.
Collaborate with the Head Chef and other Team Members to create a harmonious menu that ensures a memorable dining experience for our guests.
Ensure that all pastry items are prepared and presented to the highest standard of quality and consistency.
Manage inventory, ordering, and cost control for the pastry department.
Train and mentor junior pastry chefs, inspiring a culture of creativity and excellence in the team.
Maintain a safe and hygienic working environment, adhering to all food safety regulation.
Oversee food inventory, ensuring optimal stock levels while minimizing waste and maintaining cost controls.
Collaborate with the front-of-house team to ensure seamless coordination between the kitchen and dining area.
Stay updated on industry trends, culinary techniques, and new ingredients to inspire innovation and maintain our competitive edge.
Take responsibility to rectify hazardous situations, reporting major areas of concern to the Head Chef.
Conduct daily shift briefings with the kitchen.
Being aware of and supporting the delivery of financial targets.
Work alongside the Head Chef and Executive Sous Chef to ensure resources meet business needs through the effective management of working rotas.
Up to £40,000 per annum
As well as the opportunity to work with a fantastic team in an exceptional property, the position comes with:
Free meals on duty
Team Member Parties
Room and F&B discounts across the Marriott portfolio
Free employee assistance program – mental health, well-being, financial, and legal support because you matter!
Refer a friend – who do you know who could be interested in a new role? When they are placed, you could earn up to £400 for referring them!
We are looking for a talented and ambitious Head Pastry Chef with essential experience gained in a high quality 5-star operation (Minimum 2 years).
Excellent standard of culinary techniques required and the ability to demonstrate innovation and creativity.
Creative menu design/development and ideas.
Extensive knowledge of various pastry techniques, flavours, and trends.
Likes to be hands on and lead the team from the front.
Experience with GP, costing, wastage management, ordering, stock etc.
Likes to train and develop others.
Knowledge of food safety and sanitation regulations, with the ability to uphold strict standards of cleanliness and hygiene.
Competent level of English spoken and written.
Must be available to work a varied schedule including early & late shifts, weekends, and bank holidays.
Have a reliable method of transportation to the hotel is essential – we have no on-site parking.
Langue requise: Anglais.
University Arms, Cambridge, re-created in 2018 by architect John Simpson and interior designer Martin Brudnizki, offers 192 rooms and suites, with views over Parker’s Piece, historic Regent Street, and the hotel’s inner courtyard. The style reflects classic Edwardian interiors with bespoke, leather-padded writing desks, low ottomans and rooms full of natural light. The result is ambitious, beautiful, and full of life. Occupying ground floor of University Arms, Cambridge, Parker’s Tavern is a quintessentially English brasserie. Chef Director Tristan Welch has designed every dish to be a whimsical re-imagining of a British classic, sourced from field, fen and seas. This is where guests will find plates piled high with Norfolk fruits de mer, or in winter, suckling pig with wild mushrooms, and Tristan’s signature pie of the day. Guests can taste England on every plate.