Pastry Chef

About the hotel

Lime Wood is an exceptional 5-star boutique country house hotel set in the heart of the New Forest National Park, combining the elegance of a Regency manor with a relaxed, contemporary spirit. Home to the acclaimed Raw & Cured restaurant and the luxurious Herb House Spa, Lime Wood attracts guests who seek genuine quality in everything — from the food on their plate to the thread count of their linen. The kitchen team operates at the cutting edge of British produce-led cooking, supported by a unique internal Budding Entrepreneur training programme.

The work

• • Execute all pastry and dessert preparation for guests within the pastry section to the highest standards
• • Collaborate closely with the Sous Chef and Head Chef to ensure seamless service and consistent quality
• • Prepare mise en place and maintain a pristine, compliant kitchen workspace throughout every shift
• • Follow established recipes with precision while contributing creative ideas to seasonal menu development
• • Monitor and manage the inventory of pastry ingredients and specialist equipment
• • Uphold food hygiene, health and safety protocols at all times
• • Support the training and development of apprentices and junior kitchen staff within the pastry section
• • Contribute to a positive, collaborative kitchen culture built on craft, creativity and mutual respect

This role is for you if…

• • You have solid pastry experience at Chef de Partie level or above and a genuine love of the craft
• • You are precise, creative and take immense pride in every element of your work
• • You are drawn to a working environment that values sustainability, provenance and seasonal produce
• • You thrive in a structured yet collaborative kitchen with a positive, professional team culture
• • You are excited by the prospect of working in one of England's finest independent hotels

This role might not be for you if…

• • You prefer the high-volume pace of a large city kitchen to a refined, quality-focused country house environment
• • You are not interested in pastry as a specialism and prefer a broader kitchen role
• • You are not available for the structured shift pattern required including early starts and weekend working