Pastry Sous Chef - Restaurant Mauro Colagreco

Pastry Sous Chef - Restaurant Mauro Colagreco

Scope Of Position

The Pastry Chef leads the day-to-day pastry operation for Mauro Colagreco restaurant and its kitchen. Reporting directly to the Head Chef, the role is responsible for preparation, production and service of desserts, pre-desserts, petits fours and other pastry items required by the restaurant, ensuring consistent quality, presentation and timing.

The Pastry Chef works in collaboration with Mauro Colagreco’s Corporate Pastry Chef on recipes, seasonal menu development and pastry standards. Daily priorities, staffing and operational decisions are coordinated with the Head Chef. New dishes and menu changes are developed with the Corporate Pastry Chef and agreed with the Head Chef before implementation.

Responsibilities

Operation

• Lead daily pastry preparation and service, organising mise en place and production according to bookings, menus and service requirements. Personally prepare, finish and plate pastry dishes, checking flavour, texture, temperature and presentation before service.
• Follow agreed recipes, portion sizes and presentation standards, ensuring consistency across the pastry team.
• Coordinate with the Head Chef, kitchen brigade and front of house to deliver each course at the correct pace and communicate shortages or delays promptly.
• Plan for dietary requirements and allergies, confirming suitable alternatives with the Head Chef and maintaining clear communication with front of house.
• Identify quality or production issues early, take corrective action within the role’s authority and escalate unresolved issues to the Head Chef.
• Work with the Head Chef and Corporate Pastry Chef to develop seasonal desserts and pastry items that reflect Mauro Colagreco’s culinary approach.
• Prepare and assess recipe trials, incorporating feedback before introducing dishes into service.
• Maintain accurate recipes, yields, portion costs, plating guides and allergen information; update these whenever an approved recipe changes.
• Train the team on new dishes and ensure production methods and service arrangements are ready before a menu launch.
• Lead the pastry team during preparation and service, allocating tasks clearly and checking completion and quality.
• Provide practical training and coaching, supporting junior chefs across pastry techniques, organisation and presentation.
• Work with the Head Chef on staffing needs, rota planning, onboarding and performance reviews for the pastry team.
• Set an example through professional conduct, clear communication and composure under pressure. Address concerns fairly and escalate performance or conduct issues to the Head Chef.
• Maintain a respectful working environment and support cooperation between pastry, the wider kitchen and front of house.
• Manage pastry stock levels, ordering and deliveries through approved channels, checking quality and quantities on receipt.
• Maintain correct storage, labelling and stock rotation; plan production to minimise waste while meeting service needs.
• Monitor portion costs and ingredient use against agreed targets and report variances to the Head Chef.
• Keep equipment clean and in good working order, reporting faults promptly and requesting replacements through approved channels.
• Follow the hotel’s food safety procedures, including hygiene, temperature checks, cleaning schedules, traceability and required records.
• Maintain accurate allergen information and prevent cross-contamination during storage, preparation and service.
• Check compliance within the pastry team and correct or report unsafe practices immediately.
• Follow hotel fire, emergency and security procedures, safe equipment use and manual handling guidance; report hazards and incidents promptly.
• Additional responsibilities in absence of line manager or senior employee.

Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.

Leadership

• Ensuring composure under pressure and providing leadership and guidance to the Team when required.
• Actively encouraging and promoting employees to be creative and innovative, whilst recognising them for their contributions to the success of the operation.

Health and Safety

• Ensure that all potential and real hazards are reported immediately and rectified.
• Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
• Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them.
• Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.

Qualifications

Qualifications, Skills & Experience

Essential

• Proven pastry experience in a fine dining restaurant or comparable luxury hospitality setting, with responsibility for pastry production and service.
• Strong practical skills in plated desserts, chocolate work, pastry and dough preparation, and frozen desserts.
• Experience supervising or leading chefs, with the ability to organise production and train junior team members.
• Consistent attention to flavour, presentation and detail, and the ability to maintain standards during busy services.
• Working knowledge of food hygiene, allergen control, stock management, recipe costing and waste reduction.
• Clear communication skills and the ability to work closely with the Head Chef, Corporate Pastry Chef and restaurant team.
• Availability to work shifts, including evenings, weekends and public holidays, according to the restaurant’s operational needs.
• A proven track record and ability to provide high levels of service under pressure.
• Exceptional communication and customer service skills, both written and spoken.
• Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance.

Desirable

• Experience in a Michelin-starred restaurant.
• Relevant professional pastry or culinary qualification.
• Experience developing seasonal tasting menu desserts and working with a corporate or group pastry chef.
• Previous experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards.

Additional Information

Why join our Raffles team?

Not only will you be joining one of the world’s best hotels you will also receive great benefits including:

• 28 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 Days).
• Staff meals whist on duty.
• Free dry cleaning for uniform.
• Employer pension contribution of 3%
• Enhanced sick pay.
• Enhanced maternity, paternity and adoption pay.
• Life Assurance 1x salary
• Employee assistance program, including virtual GP and financial advice.
• Season ticket loans and cycle to work scheme.
• Colleague gifting to celebrate special occasions.