Pastry Chef de Partie

Hyatt Regency London – The Churchill is located in the prestigious Marylebone area of London’s West End, overlooking the gardens of Portman Square and just moments from Oxford Street and Hyde Park. Inspired by the legacy of Sir Winston Churchill, the hotel reflects a sense of British heritage and timeless style.

The hotel features 440 elegant guestrooms including 50 suites, along with 11 versatile meeting and event spaces hosting a wide range of corporate events and social occasions. Dining experiences include seasonal British dishes and Afternoon Tea at The Montagu Kitchen and cocktails at the stylish Churchill Bar & Terrace.

Colleagues work in a vibrant hospitality environment welcoming both international business travellers and leisure guests to one of London’s most sought-after neighborhoods.

• →Create and execute high-quality pastry and dessert items with precision, creativity, and consistency.
• →Deliver exceptional guest experiences across all areas of the hotel, including rooms, events, outlets, and concierge services.
• →Prepare consistent, high-quality dishes that contribute to a memorable dining experience.
• →Take ownership of the food dining experience and uphold culinary standards.
• →Manage budgets and control food costs in line with the hotel’s business plan.
• →Collaborate with other teams to maximise guest satisfaction.
• →Mentor, coach, and support team members to drive engagement and performance.
• →Ensure correct presentation, hygiene, sanitation, and proper handling of equipment.
• →Stay knowledgeable about menu items, seasonal ingredients, new products, and maintain strong guest rapport.

We are seeking a candidate with strong experience in a similar pastry role, ideally within a hotel or luxury hospitality environment. Previous exposure to professional pastry production, including desserts, afternoon tea, banqueting, and high-volume service, is highly advantageous. Hotel experience is essential for this position, along with a solid understanding of quality standards, creativity in pastry work, and the ability to thrive in a fast-paced, guest-focused kitchen.