Head Pastry Chef

Bad Brownie
London (Greater)
£30,000.00 to £35,000.00 /year
09 Aug 2017
06 Sep 2017
Contract Type
Full Time

Head Pastry Chef - Production Kitchen
Bad Brownie - London SE23
£30,000 - £35,000 a year

From our brownie (pastry/patisserie) production kitchen in SE London, Bad Brownie make and sell gourmet flavoured chocolate brownies across London and the UK. In the last 4 years we have grown significantly, selling at London's best food markets, online and to a growing range of wholesale customers including Selfridges and Pret a Manger.

We are looking for a meticulously organised, experienced, and inspiring Production Bakery Head Chef to lead our kitchen team of 5 bakers/pastry/patisserie chefs.

This position will require a very strong leader with the drive to take ownership of the whole production kitchen operation.

This role is to manage all aspects of the kitchen and production, including scheduling of staff, planning and delegating tasks, quality control and staff training, excellent documentation (HACCP etc): develop processes in-line with company needs and to build a strong team to enable and compliment company growth and expansion. We create 2 new flavours of chocolate brownie each month and you will work with management and the team on development of new products and flavours, so creativity in patisserie and chocolate experience is vital.

This is a key role within the company requiring good communication skills

Bad Brownie have developed core recipes and products, however the role also requires continual development of new flavours and products to continue the company ambition. We use great ingredients and chocolate to give our customers the best experience.


Production of Products

  • Create and carry out weekly baking plan or other agreed plan
  • Quality Control: Ensure all products are to company specification, preparation requirements are met, products are ready in a timely manner, labelled for product and for designation
  • Meet company and statutory health and safety requirements

Development of flavours and products with team

  • Produces new flavours and products with Sous Chef
  • Produces new flavours for seasonal, event and occasions calendar planning
  • Produces products eg other than standard flavoured brownie
  • Product and recipe improvement as required
  • Continuous communication with company owners, and other key staff


  • Researches and finds dry goods, chilled and frozen suppliers
  • Orders of food stock appropriate to sales levels and not over ordered
  • All sub standard food is returned with the appropriate paperwork and the supplier contacted
  • Checks and signs for all deliveries
  • Controls wastage
  • Products are to specification with correct sized portioning
  • All stock is secure and no loss of stock
  • Fifo is followed and all store rooms/ fridges and freezers are in order
  • Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls

Delivers Company and Statutory Standards

  • Create, implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff
  • Comply & implement all Health and Safety and Food Hygiene requirements
  • Ensure temperature records and food labelling are maintained and up to date
  • Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept
  • Ensure all food is prepared to specification
  • Ensure personal hygiene requirements are adhered to
  • Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods
  • Promote a positive perception of the company at all times both internally & externally
  • Attend weekly company meetings and as requested

Personnel Skills

  • Training and recruitment of kitchen team members (currently 5 in total) in line with company & statutory requirements
  • Identify recruitment needs and agree action plan in a timely manner
  • Recruit a team that meet & exceed standards
  • Identify training needs and deliver training to drive sales and profits
  • Assist in the set up, update & completion of all staff personnel files within the time frames, ensuring terms and conditions and employee handbooks are signed and filed
  • Deal with day to day personnel queries
  • Assist in the Performance review all kitchen staff on an ongoing basis
  • Actively take part & assist in training

Excellent leadership and Management skills

  • Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits
  • Shift planning and management
  • Leads by example, setting the pace and standards
  • Train and develop the team to deliver food to specification
  • Praise and recognise good performance
  • Pro-active in problem solving
  • Can work on own initiative to deal with problems and opportunities
  • Communicate a vision of success which the team want to be part of
  • Manage the day to day food administration ensuring systems compliance
  • You must be eligible to live and work full time in the UK.
  • Ideally at least 5 years relevant experience
  • approx 48 hours per week currently roughly Monday to Friday 8 - 5 but this will vary.
  • Statutory holidays and Pension


Job Type: Full-time

Required experience:

  • Production Management: 2 years
  • Patisserie: 3 years

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