Pastry Chef (Team Lead) at Michael Stevens Consulting Limited

Michael Stevens Consulting Limited - our client, a reputable player in the hospitality sector, is recruiting to fill the position below:

Job Title: Pastry Chef (Team Lead)

Location: Rivers
Employment Type: Full-time

Core Objectives

• Subject to agreed criteria and under the control of the Executive/Head chef, responsibility for planning and pricing menus, preparing and cooking of the pastry section of the kitchen to adhere to agreed prices/budgets and maintain applicable quality standards and records whilst maintaining responsibility for ordering and obtaining supplies, quality control and management of team members.

Main Tasks/duties and responsibilities
Responsibility to staff and direct the team:

• To be responsible for the preparation and cooking for the pastry section of the kitchen
• Assist Executive chef to plan and price menus and food to adhere to agreed prices/budgets and maintain applicable quality standards and records
• Assist and assume responsibility as directed for ordering and obtaining supplies for the pastry section of the kitchen
• For ensuring sufficient team members at all times and within agreed budgets.
• Quality control of all supplies, food, kitchen hygiene and safety
• Assist your Line Manager to meet your targets and those of the team as a whole and contribute to the smooth running of the of the team
• Contribute to training and development of the team
• Adhere to statutory obligations and agreed quality and best practice guidelines
• Day to day responsibilities for the team as agreed with your Line Manager to include:
• Ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements
• Design, plan, cost and price menus, relating to the pastry section of the kitchen
• Co-ordinate food preparation relating to the pastry section of the kitchen
• Prepare and cook food relating to the pastry section of the kitchen
• Quality management of food relating to the pastry section of the kitchen
• Investigate and resolve customer complaints within agreed criteria
• Effective liaison, support and assistance with the remainder of organisation
• Allocate workloads to team members
• Supervise, manage and assist in the direction of the overall performance of the team
• Subject to agreed criteria, recruitment, training, set action and targets, appraise and manage performance, development, coaching and general support of all team members to ensure targets are met
• Maintaining accurate records and accounts as required and reporting as agreed
• Set an example for team members of commitment, work ethic and habits and personal character
• Responsibly use resources and control expenses to operate within budgetary controls
• From time to time you may be expected to be part of special projects as are reasonably required of your job role.
• You are responsible for your allocated workload and must meet all targets as agreed with your Line Manager. You must contribute towards the smooth running of the organisation generally.

Hours:

• Our usual hours will be from 7am to 5pm. However you will be expected to work as and when is necessary to meet the needs of the team and your targets.
• The role is part of the whole organisation team and as such requires you to perform such reasonable tasks that are required, as and when necessary, to maintain, promote, develop and expand the business of our organisation and its interests generally.

Secondary Tasks/duties:

• You must carry out your duties to the best of your ability, having consideration for the needs of your colleagues, the organisation and its customers/clients.
• You must obey all lawful and reasonable orders given to you and comply with the organisation’s rules, procedures and policies

People who report to you:

• You have responsibility for the other team members who will report directly to you

Management / supervisory responsibilities:
People or equipment:

• You are responsible for the equipment provided to you for use in your job role and to your team.
• This means you must ensure that equipment is used in accordance with training provided, all of the organisation’s policies and procedures and the law and using, where applicable, any safety equipment or Personal Protective Equipment provided. You are responsible for ensuring that the equipment used by the team is maintained and can be used/operated at all times.

Essential Abilities/ Competencies of this job role:
You need:

• Qualifications sufficient to perform the job role – Minimum SSCE
• Experience in this type of job role – insert as applicable, e.g. minimum 10years
• Previous understanding and experience of the following insert as applicable e.g. banqueting, petit fours, ice creams and breakfast baked goods, especially for breakfast.
• Good understanding and proven ability of the business and management principles required for the role
• Leadership with ability to drive and develop a team
• High integrity and honesty in all dealings
• Project management skills
• Ability to work under pressure
• You need to have and maintain (with regular training and updates as necessary) the knowledge, technical skills and qualifications that are necessary to perform your job role to comply with the requirements of the organisation and any applicable rules, regulations (particularly of any professional body) and with any law which applies to your job role.

Special working Conditions:

• You may be expected to work in accordance with peculiar contract needs such as offshore assignments etc.

Application Closing Date
8th February, 2026.

How to Apply
Interested and qualified candidates should send their CV to: ms.consulting@live.com using the job title as the subject of the mail.