Pastry Chef / Pastry Chef de Partie

Michelin-Starred Restaurant | St James's, Central London

Salary & Level DOE

48-Hour Week | Sunday & Monday Closed | All Overtime Paid

An outstanding opportunity has arisen for a talented Pastry Chef to join the kitchen of an acclaimed Michelin-starred restaurant in the heart of St James's, London.

The kitchen is open-minded on the exact level of appointment, preferring to assess chefs on their technical ability rather than simply their current job title. A trial and cook-off will determine the appropriate level, with salary and package then discussed accordingly.

At Chef de Partie level, you'll be expected to have full autonomy of your section, making this an excellent opportunity for an ambitious pastry chef ready to take genuine responsibility within a Michelin-starred kitchen.

The Restaurant

This is a serious, ingredient-led Michelin-starred restaurant in one of London's most prestigious locations, led by an acclaimed Chef Proprietor with decades of experience at the highest levels of the industry.

The kitchen operates to exacting standards while offering a working pattern that's particularly attractive for a restaurant of this calibre: five operating days, Sunday and Monday closed, a flat 48-hour week and all overtime paid.

The restaurant currently operates five dinner services each week, with only 2–3 additional lunch services introduced during November and December.

The Role

The precise position will depend upon your experience, technical ability and performance during the trial and cook-off.

At Pastry Chef de Partie level, you'll be expected to take full ownership of your section, including:

• Running and organising your section independently


• Delivering consistently to Michelin-starred standards


• Maintaining exceptional mise en place and organisation


• Demonstrating strong technical pastry skills


• Maintaining consistency across flavour, texture and presentation


• Taking responsibility for the quality of everything produced from your section


• Working closely with the wider kitchen team


• Maintaining exceptional food hygiene and HACCP standards


• Continuing to develop technically within a highly accomplished kitchen

Strong Demi Chef de Parties ready to progress, established CDPs and potentially more experienced pastry chefs can all be considered, with ability determining the eventual appointment.

About You

We're particularly interested in chefs who have:

• Strong professional pastry experience


• Experience within Michelin, high Rosette or comparable quality-led kitchens


• Excellent technical foundations


• The ability, or readiness, to take genuine ownership of a section


• Excellent organisation and attention to detail


• A strong understanding of flavour, texture and presentation


• A calm and consistent approach during service


• Genuine ambition to continue developing at Michelin level


• Pride in working to exceptionally high standards

Working Pattern

• Flat 48-hour working week


• All overtime paid


• Sunday and Monday closed


• Two consecutive fixed days off


• Currently five dinner services per week


• During November and December, an additional 2–3 lunch services are introduced


• Full-time, permanent opportunity

The Package

• Salary and package dependent on level and technical ability


• Level determined following trial and cook-off


• 48-hour flat week


• All overtime paid


• Sunday and Monday closed


• Michelin-starred working environment


• Genuine section autonomy at Chef de Partie level


• Excellent opportunity for technical development and progression

Why This Role?

For a pastry chef looking to develop within Michelin-level dining, the combination here is unusually strong.

You'll have the opportunity to earn a position based on what you can actually do rather than what your current title says, with genuine section autonomy available at CDP level.

And for Central London Michelin dining, the working pattern is a major attraction: 48 hours, all overtime paid, Sunday and Monday closed, and predominantly dinner-only service for most of the year.