Pastry Chef de Partie

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

At Four Seasons, exceptional pastry is built on creativity, precision, and a relentless commitment to quality. Pavyllon London offers a unique opportunity to develop your craft within a Michelin starred environment, working with exceptional ingredients and alongside some of the industry's most talented culinary professionals.

Four Seasons Hotel London at Park Lane is seeking a Pastry Chef de Partie to join the team at Pavyllon London, Chef Yannick Alléno's Michelin starred restaurant.

Pavyllon London is the British expression of Chef Yannick Alléno's modern French cuisine. Combining classical French technique with contemporary creativity, the restaurant delivers an immersive dining experience where craftsmanship, hospitality, and innovation come together.

The pastry offering plays a key role in the guest journey, from beautifully executed desserts to seasonal creations that reflect the restaurant's commitment to excellence.

As Pastry Chef de Partie, you will be responsible for running your section within the Pastry Kitchen, ensuring consistently high standards of preparation, presentation, and service.

Working closely with the Pastry Sous Chef and wider culinary team, you will contribute to the development and execution of desserts while maintaining the quality and creativity expected within a Michelin starred environment.

This role is ideal for a talented pastry professional looking to take ownership of a section and further develop their skills within one of London's leading luxury hospitality destinations.

• →Lead the day to day operation of your designated pastry section
• →Prepare, produce, and present desserts to the highest standards of quality and consistency
• →Maintain exceptional standards of organisation, cleanliness, and food safety
• →Support menu development through creativity and attention to detail
• →Manage mise en place, stock rotation, and ingredient control within your section
• →Work closely with the wider kitchen team to ensure seamless service
• →Support the training and development of junior pastry chefs
• →Maintain Four Seasons and Pavyllon culinary standards at all times

• Previous experience as a Pastry Chef de Partie or strong Demi Chef de Partie within a quality driven kitchen
• Experience within fine dining, luxury hospitality, or Michelin starred environments is advantageous
• Passion for pastry, ingredients, and craftsmanship
• Strong technical pastry skills and understanding of classical techniques
• Excellent attention to detail and organisational abilities
• Positive attitude and collaborative approach to teamwork
• Ability to perform effectively in a fast paced service environment
• Right to Work in the UK

• Full time position based on a 40 hour working week
• Five shifts per week across a rotating schedule
• Flexibility required across mornings, evenings, weekends, and public holidays

If you are passionate about pastry, thrive in a quality driven environment, and want to be part of a Michelin starred team within Four Seasons Hotel London at Park Lane, we would love to hear from you.

We look forward to receiving your application.