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Open nowFirst seen 46 days ago

Pastry Sous Chef - Gaia London

Fundamental Hospitality29 open roles

Pay
£58,000 a year
Where
London, Greater London, United Kingdom
Work mode
On site
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Your applicationOpen nowPastry Sous Chef - Gaia LondonFundamental Hospitality · London, Greater London, United Kingdom

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The clock on this job

Early applications get read.

13.8% of postings close within 7 days. Measured by our own scanner across the market. Fundamental Hospitality postings stay open a median of 10 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 13.8%7 days
  4. 22.3%14 days
  5. 37.8%30 days
  6. 59.0%60 days
This job: first seen 46 days ago

Fundamental Hospitality median: 10 days open

The posting

Pastry Sous Chef – GAIA

GAIA is a high-end dining destination renowned for exceptional cuisine, elegant presentation, and outstanding guest experiences. We are looking for a talented and passionate Pastry Sous Chef to support our kitchen leadership team and help deliver creative, high-quality desserts that reflect the excellence of the GAIA brand.

The Role

As Pastry Sous Chef, you will report directly to the Head Chef and take responsibility for the day-to-day operation of the pastry section. You will lead the pastry team, ensuring every dessert, pastry, and baked item is prepared to the highest standards of quality, consistency, and presentation.

This is an excellent opportunity for an experienced pastry professional looking to develop their career within a dynamic luxury hospitality environment.

Key Responsibilities

  • Support the Head Chef in the day-to-day management of the pastry section
  • Lead the preparation and presentation of all desserts, pastries, breads, and baked goods, ensuring exceptional quality and consistency
  • Oversee pastry production and service to ensure smooth daily operations
  • Train, mentor, and develop junior pastry chefs and commis chefs
  • Assist with the development of seasonal dessert menus and recipe standardisation
  • Manage stock ordering, inventory, and ingredient control for the pastry section
  • Monitor food costs, portion control, and minimise waste
  • Ensure all food safety, hygiene, and HACCP standards are consistently maintained
  • Maintain a clean, organised, and efficient pastry kitchen
  • Work closely with the wider kitchen team to ensure seamless service and support overall kitchen operations

What We Offer

  • Salary: £58,000 per annum plus tips
  • Career development opportunities within a prestigious luxury hospitality group
  • Professional and supportive team environment
  • Opportunity to work with one of London's leading high-end culinary brands

Who are we?

Established in 2011, Fundamental Hospitality is a UAE born company that unifies the regions leading lifestyle concepts. As an international ecosystem of hospitality brands, the group develops elevated, home-grown concepts that showcase the quality and innovation of the region, whilst exporting them to key cosmopolitan cities around the world. Fundamental Hospitality delivers lifestyle brands reimagined, where a creative approach to concept development leads to a dynamic experience in each and every venue. The group has played a fundamental role in the expansion of brands from the UAE to the world, where we understand the essential elements needed to execute experience driven lifestyle concepts on an international scale. The collection of brands within the portfolio include globally acclaimed concepts Gaia, Shanghai Me, Alaya, La Maison Ani, Piatti and Izu Burger, as well as international franchises, Scalini Dubai, Scalini Riyadh, Cipriani Dubai, and Cipriani Dolci UAE. Fundamental Hospitality owns and operates venues across the Middle East and Europe, with ongoing expansion of the group’s concepts into the GCC, Europe, UK, and USA. Dubai will further see the launch of new home grown concepts as Fundamental Hospitality continues to cement itself as the leading innovator in the hospitality industry.

Website: http://www.fundamentalhospitality.com

Requirements

  • Diploma in Professional Cookery, Patisserie, or equivalent experience preferred
  • Minimum of 5 years' professional pastry experience, including experience in a supervisory position
  • Previous experience within a luxury restaurant or five-star hotel is highly desirable
  • Strong knowledge of modern pastry techniques, dessert production, chocolate work, and bakery
  • Excellent organisational and communication skills
  • Ability to work calmly under pressure in a fast-paced environment
  • Flexible availability, including evenings, weekends, and public holidays
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