Pastry Chef - Cream Section

Pastry Chef – Cream Section

Are you a junior Pastry Chef, pastry-school graduate or production baker looking to develop your skills in a high-quality pastry kitchen?

Our client is an established boutique pastry business known for creating artisan doughnuts and pastries using traditional techniques with a modern French pâtisserie influence. Products are made fresh in-house, with strong attention to flavour, appearance and consistency.

The Role

You will join the Cream Section of a busy, high-volume production kitchen, preparing creams, ganaches, fillings and other components used across the pastry range.

This is an excellent opportunity for someone with good pastry fundamentals who wants to gain hands-on experience, improve their technical skills and progress within a professional pastry team.

Key Responsibilities

• Produce large batches of creams, ganaches and pastry fillings.
• Follow recipes accurately and maintain consistent quality, taste and texture.
• Prepare ingredients and organise your section for daily production.
• Monitor stock levels and communicate ingredient requirements.
• Use professional pastry and production equipment safely.
• Maintain excellent hygiene, food-safety and organisational standards.
• Support the preparation of jams, curds, meringues, caramel, macarons and choux when required.
• Assist other areas of pastry production during busy periods.

Please note that the role involves regular manual handling, including lifting and moving heavy boxes and containers of bulk ingredients such as sugar, cream and milk, as well as finished products.

About You

We would like to hear from candidates with experience as a Junior Pastry Chef, Commis Pastry Chef, Bakery Assistant, Production Baker or Pastry Production Chef.

Applications are also welcome from pastry-school graduates with strong fundamentals and a genuine interest in developing their professional pastry career.

You should be:

• Comfortable working in a fast-paced, high-volume bakery or production kitchen.
• Accurate and confident when following recipes.
• Organised, reliable and attentive to detail.
• Passionate about pastry, quality and consistency.
• Comfortable using professional equipment or keen to learn.
• Able to work effectively as part of a production team.

Previous experience producing large quantities of crème pâtissière, Chantilly cream, ganache, diplomat cream, mousse, curds or other pastry fillings would be particularly beneficial.

Working Pattern and Package

• Full-time, permanent position based in Strand, Central London.
• Five rotating shifts per week, starting at 7:00am or 8:00am.
• Work 5 days per week, including weekends and bank holidays, 35-45 hours per week. 
• Occasional cover at other Central London locations may be required.
• Pay from £14.00 per hour, depending on experience.
• 50% staff discount, and pension scheme after probation.
• Supportive, modern production environment.
• Three-month probation period.

Right to Work

Only candidates who are currently based in the UK and already hold a valid UK right to work will be considered for this position.