About The Role

Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines
Foster good rapport and effective two-way communication with department and hotel staff
Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards
Monitor team morale, provide regular performance feedback, and conduct annual performance appraisals for the Pastry team

Maintain consistency in raw and processed ingredient quality while managing relevant costs and expenses
Work with Engineering, Stewarding, and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards
Contribute to the Regent Food Library and conduct regular masterclasses for continuous quality advancement
Support daily, weekly, and monthly planning with the Executive Chef, delegating skill-based tasks appropriately
Run a cost-effective operation that maximises product quality and profitability while upholding Regent standards
Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards
Support the preparation and monitoring of the departmental annual budget

Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful pastry offerings possible
Meet with event guests for menu planning, and interact with guests daily to build meaningful relationships
Personally monitor VIP guest requirements and special dietary needs
Prepare and present a full range of pastry and bakery items, including baked and yeast-raised pastries, afternoon tea items, desserts, gateaux, tortes, cakes, marzipan work, and petits fours
Maintain the highest standards of kitchen and personal hygiene

Maintain awareness of safety procedures, ensuring all activities are conducted safely and in line with occupational health and safety legislation
Maintain familiarity with property safety, first aid, fire, and emergency procedures, operating equipment safely and sensibly
Initiate action to correct hazardous situations and notify supervisors of potential dangers
Log security incidents and accidents in accordance with hotel requirements

Supervises a team across pastry and bakery production, including food and beverage outlets, kitchens, and banqueting facilities
Consistent delivery of Regent's pastry and dessert offerings across every guest touchpoint
Cost-effective, quality-driven management of the pastry department's ingredients, equipment, and budget
Team member development and performance within the Pastry team

To thrive in this role and bring poise and precision to the guest journey, you'll need:
Degree or vocational certificate in Culinary Arts or a related field
Minimum 2–5 years' experience as a Pastry Sous Chef, Chef de Partie, or Pastry Chef, including at least 2 years in a supervisory capacity, or an equivalent combination of education and experience
Strong technical pastry and bakery skills, with a creative approach to plated desserts
Fluent English required; other languages an advantage