Pastry Chef Sporting Venue in Northamptonshire

Pastry Chef £35k to £36k plus bonus
Due to the location ideally, you will be able to drive
We are recruiting for one of the UK's most prestigious sporting arenas. With your excellent outgoing personality, you will need consistent service as the food offerings range across very different operations. These will include High-volume race days, conferences and events, clubhouses, cafes, restaurants, and private hospitality. You will need to be a Team Player as you will play an instrumental role in making sure everything runs smoothly.
If you love Motor Sports this could be your Dream Job! If not you will join a large passionate team delivering over 30,000business lunches a year
Benefits:
Watch any Race Calendar Events for Free
competitive salary £35k to £36k 40 hours a week contract
Free Uniform
Perkbox access to hundreds of discounts
Free Parking
40% off cafes or restaurants on-site
Two team social events a year
25% interactive museum
Company Pension Scheme
Guest passes for family and friends
20% discount on driving experiences
20% off retail range clothing etc
20% discount off promoted events
Wellbeing and Social Group
Yoga and fitness classes
The Role:
Able to display various production and cooking methods
Make sure all food is served and presented to company standard
Leads by a good example in every shift
Work in keeping with a safe working environment by complying with current legislation about Food Hygiene Regulations, COSHH, and HACCP
Assist with menu creation
Assist the Executive and Head Chef in planning and execution of the pastry elements for hospitality and retail catering services across the venue
Drive standards and product innovation across the pastry department
Have a good knowledge of catering and hospitality
Helps employees to improve their skills
Make sure all daily and weekly tasks are met
Ensure every event or function is delivered to a high standard
Requirements:
Pay attention to the finer details
Experience working within a multi-site or different style of operation
Never cuts corners
Be prepared to work in a fast-paced environment
Strives continually to improve results
Be able to work weekends and some evenings
Hold a Level 3 Food Hygiene certificate
Awareness of HACCP and COSHH

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