Pastry Sous Chef

About the hotel

The Goring is London's only remaining family-owned five-star luxury hotel, located in the heart of Belgravia, just moments from Buckingham Palace. Founded in 1910 by the Goring family — who still own and run it today — this Michelin-starred, Royal Warrant-holding hotel is celebrated for its impeccably English service, its beautiful gardens and its outstanding culinary programme. With just 69 rooms and suites, The Goring offers an intimate, highly personalised luxury experience unlike anywhere else in London.

The work

• • Oversee pastry production across fine dining, afternoon tea, weddings and private events
• • Shape and develop the dessert menus in collaboration with the Head Chef, bringing seasonal creativity to every element
• • Maintain the highest technical and artistic standards across all pastry sections
• • Lead, train and inspire the junior pastry brigade to develop their skills and confidence
• • Supervise the team to ensure the smooth running of kitchen operations during service
• • Ensure all pastry production adheres to food safety, allergen and HACCP requirements
• • Manage stock, ordering and mise en place for the pastry section
• • Contribute to menu development, product trials and seasonal change planning

This role is for you if…

• • You have proven experience as a Pastry Sous Chef or Junior Pastry Sous Chef in a 5-star hotel or high-quality destination restaurant
• • You have outstanding technical pastry skills and a genuine passion for culinary excellence
• • You are committed to growing and developing within a property with a long-term vision
• • You enjoy leading and mentoring junior chefs and take pride in building a strong team
• • You are drawn to the uniqueness of working within London's only family-owned five-star hotel

This role might not be for you if…

• • You prefer large, corporate hotel kitchens over intimate, owner-operated establishments
• • You are looking for a role without team leadership or mentoring responsibility
• • You have limited experience in high-end pastry production for fine dining or events
• • You would not thrive in an environment with very high expectations for precision and quality