Pastry Chef de Partie

The pastry section plays a central role across tasting menus, à la carte dishes, petits fours, breads, and afternoon offerings. This is an outstanding environment for a pastry-led Chef de Partie ready to step into a kitchen performing at the highest level.
The Role - Pastry Chef de Partie
You will take responsibility for the pastry section, delivering:
Refined plated desserts for Michelin-star tasting menus
Seasonal pastry elements, heritage-inspired bakes
Ice creams, sorbets, gels, infusions
Fresh breads and bakery items
Petits fours and snacks
Creative input into menu evolution
A perfect fit for a skilled Pastry CDP - or a strong Commis ready for a step up - who wants to grow in a focused, detail-driven environment., Run the pastry section day-to-day, maintaining impeccable organisation
Produce desserts and pastry items that meet Michelin-level expectations
Maintain consistent, high-quality mise en place and structured prep
Collaborate with the senior team on new pastry concepts
Uphold rigorous standards of hygiene, allergens, and documentation
Assist with stock control, ordering, and correct storage
Support the development of junior chefs within the section
Contribute to smooth and coordinated service across the kitchen

Experience as a Pastry Chef de Partie or strong Commis in a Michelin or high-level AA Rosette environment
Strong technical pastry skills and excellent attention to detail
Passion for seasonal British produce and modern techniques
Calm, organised, and disciplined under pressure
Positive team player with a commitment to growth and learning
Willingness to relocate to Cumbria (temporary accommodation available)

This award-winning, Michelin-Star restaurant is set within a beautifully restored 17th-century inn in a Lake District village. Known for its refined, modern British cooking rooted in heritage, locality, and exceptional produce, the restaurant has built a national reputation for craftsmanship and creativity.

Hours, Rota & Work-Life Balance
48-hour contract
Paid overtime above contracted hours
Three days off weekly:
Monday OFF
Tuesday OFF
Plus one additional day OFF
Wednesday prep days typically finishing around 5-6pm
Additional annual closures:
2-week January shutdown
1-week August shutdown
2 further weeks of flexible leave
Closed Christmas Eve, Christmas Day & Boxing Day
One of the rare Michelin-Star kitchens offering a genuinely balanced rota.
What's on Offer
£32,000 + tronc
Paid overtime
Temporary live-in accommodation (low cost)
Uniform provided (except trousers & footwear)
Staff meals, pension
Supportive, humble and highly skilled senior team
Michelin-Star development environment
A stunning Lake District setting