Head Pastry Chef

Job Introduction

We are looking to recruit a Head Pastry Chef to support the Head Chef and Senior Sous Chef to deliver the culinary elements of the Scottish Prestige Venues and Events business including client tastings, chef briefings, food safety compliance and event delivery.

Sodexo Prestige is the Sports and Leisure division of Sodexo UK & Ireland. Our heritage is built on catering and hospitality experience and fuelled by our passion for exceptional food and service. For over 40 years we have been providing bespoke catering and hospitality services for sports stadia, racecourses, visitor, attractions, historic venues, major events and premium airline lounges. Recognised across the globe for hospitality, we help create exceptional moments at extraordinary events such as Royal Ascot, Tour de France, The Open Championship, RHS Chelsea Flower Show and the Rugby World Cup.

Role Responsibility

The role is based at the Scottish headquarters production and development kitchen in South Queensferry. By its nature, the role requires travel throughout Scotland and sometimes throughout the wider UK and Ireland with the possibility of overnight stays and extended periods away from home.knowledge of current food and trends  bringing innovation into the food offers within the events business. Some events clients are heavily involved in food offer development, this role has regular contact with our key clients and we regularly present and discusses menu innovations with them. The Scottish business is a 12 month business however the main business is delivered in the months of May, June, July, August and September each year which will mean a heavy workload and fewer days off during time. Days off in lieu need to be carefully managed by the individual in the quieter periods.

• To ensure all dishes are photographed and specified to deliver consistency in delivery on the event site
• To be part of the menu design process and support innovation that drives positive PR, positive client feedback, increased revenues or win new business
• To play an active part within the wider events team – contribute to team activities, discussions and decisions to grow and improve the wider business
• To articulate the service offers for each event, the food element, the equipment, the flow and the customer experience
• To cost each dish and always work within the financial parameters of the business.
• To teach and develop the wider kitchen team in pastry techniques and skills
• To operationally support at client tastings and be able to speak passionately about each dish and  work with the Head Chef as necessary
• To manage all aspects of the pastry section on a day to day basis and assist in managing the main kitchen as required
• With the Head Chef, to plan and manage all labour requirements for the pastry operation
• To assist in the control staff rota and division of staff based on the days menu to ensure efficient utilisation of staff
• To lead the team to ensure the prompt and efficient preparation and service of all meals and breaks at the required time, being provided to the standard of the food service offer as laid down in the Service Level Agreement and to the client's, customer's and Sodexo’s satisfaction.
• To ensure that all food is prepared with due care and attention, particularly in regard to customers’ special dietary requirements and in line with allergen legislation

   

The Ideal Candidate

• Demonstrable experience in a high volume environment – major events or banqueting operation
• Fine Dining background gained in hotels, restaurants or contract catering
• A passionate interest in the catering industry – knowledge of current trends, well read, eats out in interesting restaurants on a regular basis, talks about  and gets excited about food
• A competent communicator and ability to present to colleagues, peers and clients
• Financial awareness and understanding of a food profit and loss account and articulate how to control food cost and generate a positive  food margin
• Evidence of being organised and possess excellent planning skills
• An intermediate level Food Hygiene qualification
• Ability to competently use Microsoft Word, Excel , Power point and Email
• Proven ability to manage and lead a team of chefs

Package Description

Up to £35,000 + Benefits