Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business. 

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavors, seasonal produce and elevated dining. The kitchen department will support four distinct restaurants and an events output, so there is opportunity to learn a variety of cuisines, and the ability to move within the restaurant teams. 

The Role Overview

The Pastry Sous Chef will support the Head Pastry Chef in overseeing the daily operations of the pastry kitchen, including restaurant service, event production and the basement prep kitchen. This role involves supervising pastry preparation, leading sections during service, ensuring exceptional standards of flavour, texture and presentation, and deputising for the Head Pastry Chef when required. The Pastry Sous Chef contributes to menu development, team training, creative output and maintaining a culture of excellence, precision and innovation.

Key Responsibilities

Pastry Production & Menu Development

• Assist the Head Pastry Chef in creating innovative, seasonal dessert menus aligned with the club’s culinary philosophy and member preferences.
• Ensure all pastry items meet exacting standards for flavour balance, texture, presentation and consistency.
• Lead pastry sections during service, coordinating timing, plating standards and communication with the main kitchen and front of house teams.

Team Leadership & Training

• Coach, mentor and develop junior pastry chefs, ensuring clear standards, mise en place systems and professional growth.
• Oversee daily prep lists, section organisation and service readiness, ensuring accurate labelling, storage and rotation.

Operations & Quality Control

• Monitor stock levels; manage ordering, deliveries and stock rotation (FIFO) to minimise waste and maintain freshness.
• Support cost targets by ensuring accurate portioning, yield management and efficient use of premium ingredients.
• Maintain strict hygiene, allergen and safety standards; ensure full compliance with HACCP and COSHH.
• Uphold pastry kitchen cleanliness, equipment care, and timely maintenance reporting.
• Act as duty leader in the Head Pastry Chef’s absence, making operational decisions to protect service quality and guest experience.

EVENTS FOOD OVERSIGHT

• Assist in preparing and executing bespoke pastry menus for events—ranging from canapés to afternoon tea, petit fours, celebration cakes and plated desserts.
• Work closely with the Head Pastry Chef, Senior chefs and events team to plan accurate mise en place and timelines.
• Support smooth service during events by coordinating your section, maintaining clear communication and responding quickly to last‑minute changes.
• Ensure all event pastry items are precise, beautifully presented and tailored to dietary requirements or special guest requests.
• Maintain organisation, cleanliness and consistency throughout event production and service.

About You

We are keen to speak with candidates who bring:

• 3–5 years’ experience in luxury restaurants, hotels or private members’ clubs, ideally within a high level pastry team.
• Previous experience as a Pastry Junior Sous Chef or strong Pastry Chef de Partie ready to step up.
• Advanced proficiency in pastry techniques including plated desserts, bakery, chocolate work, ice cream make, viennoiserie, and afternoon tea items.
• Demonstrated ability to lead teams with calm, clear communication and strong organisational skills.
• Solid understanding of food cost control, waste reduction and stock management.
• UpToDate knowledge of HACCP, COSHH, allergens and food  safety best practices.
• Exceptional attention to detail, creativity, precision and time management.
• Calm, confident leadership and excellent organisational skills
• A passion for quality, detail and contemporary pastry

What We Offer

• Best-in-class salary
• Family meal on shift
• Industry-leading Learning & Development opportunities
• Pension scheme – including employer contributions.
• Annual staff award ceremony and party
• A supportive and inspiring culinary leadership team.
• More benefits to be set up as we open

Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business. 

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavors, seasonal produce and elevated dining. The kitchen department will support four distinct restaurants and an events output, so there is opportunity to learn a variety of cuisines, and the ability to move within the restaurant teams. 

The Role Overview

The Pastry Sous Chef will support the Head Pastry Chef in overseeing the daily operations of the pastry kitchen, including restaurant service, event production and the basement prep kitchen. This role involves supervising pastry preparation, leading sections during service, ensuring exceptional standards of flavour, texture and presentation, and deputising for the Head Pastry Chef when required. The Pastry Sous Chef contributes to menu development, team training, creative output and maintaining a culture of excellence, precision and innovation.

Key Responsibilities

Pastry Production & Menu Development

• Assist the Head Pastry Chef in creating innovative, seasonal dessert menus aligned with the club’s culinary philosophy and member preferences.
• Ensure all pastry items meet exacting standards for flavour balance, texture, presentation and consistency.
• Lead pastry sections during service, coordinating timing, plating standards and communication with the main kitchen and front of house teams.

Team Leadership & Training

• Coach, mentor and develop junior pastry chefs, ensuring clear standards, mise en place systems and professional growth.
• Oversee daily prep lists, section organisation and service readiness, ensuring accurate labelling, storage and rotation.

Operations & Quality Control

• Monitor stock levels; manage ordering, deliveries and stock rotation (FIFO) to minimise waste and maintain freshness.
• Support cost targets by ensuring accurate portioning, yield management and efficient use of premium ingredients.
• Maintain strict hygiene, allergen and safety standards; ensure full compliance with HACCP and COSHH.
• Uphold pastry kitchen cleanliness, equipment care, and timely maintenance reporting.
• Act as duty leader in the Head Pastry Chef’s absence, making operational decisions to protect service quality and guest experience.

EVENTS FOOD OVERSIGHT

• Assist in preparing and executing bespoke pastry menus for events—ranging from canapés to afternoon tea, petit fours, celebration cakes and plated desserts.
• Work closely with the Head Pastry Chef, Senior chefs and events team to plan accurate mise en place and timelines.
• Support smooth service during events by coordinating your section, maintaining clear communication and responding quickly to last‑minute changes.
• Ensure all event pastry items are precise, beautifully presented and tailored to dietary requirements or special guest requests.
• Maintain organisation, cleanliness and consistency throughout event production and service.

About You

We are keen to speak with candidates who bring:

• 3–5 years’ experience in luxury restaurants, hotels or private members’ clubs, ideally within a high level pastry team.
• Previous experience as a Pastry Junior Sous Chef or strong Pastry Chef de Partie ready to step up.
• Advanced proficiency in pastry techniques including plated desserts, bakery, chocolate work, ice cream make, viennoiserie, and afternoon tea items.
• Demonstrated ability to lead teams with calm, clear communication and strong organisational skills.
• Solid understanding of food cost control, waste reduction and stock management.
• UpToDate knowledge of HACCP, COSHH, allergens and food  safety best practices.
• Exceptional attention to detail, creativity, precision and time management.
• Calm, confident leadership and excellent organisational skills
• A passion for quality, detail and contemporary pastry

What We Offer

• Best-in-class salary
• Family meal on shift
• Industry-leading Learning & Development opportunities
• Pension scheme – including employer contributions.
• Annual staff award ceremony and party
• A supportive and inspiring culinary leadership team.
• More benefits to be set up as we open