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Job Ref: BD01223
Sector: Hospitality & Catering
Date Added: 21 September 2017
  • Horsham, West Sussex, South East, England
  • £37,000 per Annum
  • Blue Arrow Guildford Perms
  • 01483 569361



Role Overview:

Recruiting for an Executive Head Pastry Chef for a renowned 5 Red Star Property located in Horsham, which is a part of a renowned group of Hotels in the UK the Hotel boasts a 3 Rosette Restaurant which has a reputation within the area.

You will be responsible for managing and overseeing all aspects of the Pastry department to the highest culinary standards and will work closely with the Exec Head Chef to drive the business forward and deliver guest's expectations.

You will ensure all team members are managed, motivated and trained in all aspects of pastry as well as implementing Health and Safety.

  • Main duties and responsibilities of the Head Chef (Horsham):

    To deliver pastry to all areas of the hotel in line with the Executive Chefs guidelines
  • To ensure that all food delivered is to the standard agreed in the standards operating procedures manual and that all team members are aware of and trained in these standards
  • To consistently uphold seasonality of product and implement as agreed with Executive Chef
  • To regularly develop new pastry items to meet the taste and dinning requirements of our guests
  • To facilitate weekly meetings with team to communicate upcoming business demands, training needs and new ideas
  • To provide the team with performance standards, in line with the Executive Head Chef and ensure all team members are compliant
  • To ensure the provision of ongoing training and development
  • To provide coaching and guidance with induction training and ongoing training and development
  • To participate in the recruitment of new employees
  • To support and facilitate team members in participation in local, national and international competitions
  • Management of stock control and rotation within the Pastry department
  • Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand
  • To plan the yearly food revenue and profit target to meet the required Gross Profit
  • To bring a proactive approach to your work by researching new techniques, methods and ideas to keep us at the forefront of the industry
  • Manage the preparation and presentation of food products to ensure quality at all times
  • Monitor and check guest satisfaction daily, relaying feedback to the team and Executive Chef as required

What you need to be successful in the Head Chef role (Horsham):
  • Flair and imagination for development
  • Skilled at training and setting standards
  • Ability to communicate effectively across department both within and outside the kitchen
  • Financially aware and able to deliver costing and work within budgets
  • A good understanding of allergens and ability to work with these in mind
  • Confidence to work outside the kitchen when required to raise there and the hotels profile

Unfortunately, due to the large volume of applications we receive, we can only respond to applicants with relevant work experience.


In line with the requirements of the Asylum & Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.