Pastry Head Chef ME

Maison Estelle is a private club set in a Grade I-listed Georgian townhouse on Grafton Street, Mayfair. A ‘hosted home’, bringing people together that have plenty to say and nothing to prove. A new school club (no rules), with old school values of personalised service and discretion. Work in an environment where you can bring your whole self to work, where you’re empowered to be the very best you can be. Our values are at the core of everything we do and every decision we make. We have four pillars (HOST): humble, own it, spirited and togetherness. These pillars influence every experience that we deliver, both for our members and with each other. The Pastry Head Chef’s primary function is to provide leadership, management, oversee budget and operations. You are responsible for creating and managing all food-related standards and health safety ensuring the members experience is always in line with club standards. You will be the first in command for the kitchen and ultimately responsible for the quality of all items leaving the kitchen. BENEFITS WSET qualifications 28 days holiday inclusive of bank holidays (increasing with length of service), pension and life assurance. Inclusion in the Tronc scheme. A health cash plan to claim money back and get access to lots of ways to support your physical & mental wellbeing. Goes without saying, but we will feed you during your shift. Lots of opportunity to develop your skills and progress internally. Regular team get togethers, from regular team drinks to bi-annual parties. Opportunities to join one of our committees and influence how we do things, how we socialise and how we support the local community. Great incentives and reward programmes including recommend a friend bonuses, employee of the month and much more.WHAT YOU WILL DO Planning and directing all food preparation and culinary activities for the restaurant. Ensuring that all departments and relevant colleagues are briefed on menu items, communicating all relevant provenance, allergen, nutritional, and other distinctive information. Delivering the food vision helping to develop innovative menus and identify new culinary techniques and presentations in line with the members club standards. Arranging for equipment repairs in line with health and safety requirements and budgets. Helping the Executive Chef to achieve budgeted food cost, sales, stock, labour costs, and profitability for the restaurant. Participation and input towards food and beverage activities helping to build innovative activations. Developing and maintaining culinary control procedures to ensure the safe delivery of all food-related products in line with UK food safety and health and safety legislation. Assisting in menu development planning and pricing and helping the Senior Leadership Team and our partners to build a rich program of events and original unique selling points which ensure longevity and credibility to ensure the club is always the first thought for our members to eat. Participating in vendor sourcing, quality control, budget management, and inventory purchasing. PERSONAL PROFILE Proven experience managing the culinary department in a luxury/lifestyle restaurant. Experience in delivering table-side cooking and food carving/preparation with flair creating a sense of theatre. You are an inspiring leader who relishes taking responsibility for running culinary teams and departments. Confident in using purchasing, health and safety and food safety, payroll, and rota systems. Stays up to date with current food trends and best practices. Must be able to work flexibly including evenings and weekends due to the operational hours of the club. Excellent communication skills and comfortable talking to colleagues, senior management, and coming front of house to talk to members. A genuine passion for hospitality and hosting.

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