The Stafford London, a distinguished five-star hotel in the heart of St James’s, is seeking a creative, passionate and talented Head Pastry Chef to join our Executive Head Chef and our exceptional culinary team. Under the strategic guidance of two Michelin-starred chef Michael Caines MBE, our kitchens reflect a refined approach to British and European cuisine, blending tradition with innovation.

Located just moments from Green Park, Buckingham Palace, and the vibrant West End, The Stafford offers an inspiring setting at the very heart of London’s cultural and culinary scene.

This is a unique opportunity to be part of a dynamic, forward-thinking culinary environment where excellence, creativity, and guest experience are at the heart of everything we do. If you’re looking to elevate your career in one of London’s most iconic luxury hotels—working alongside a team inspired by one of the UK’s most celebrated chefs—we’d love to hear from you.

About The Stafford London

Situated just off Piccadilly, in the heart of historic St James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels in the Capital. Alive with English character, it holds 5 AA Red Stars for its excellence.

The Stafford London is ideally located for West End theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street. Green Park underground & Victoria Station are within walking distance. Surrounded by art galleries and museums, the property is next to the royal palaces and parks.

About the role, what will I be doing?

·         To be totally responsible for the quality and profitability of all pastry production within the Food & Beverage Operations.

·         To ensure that standards of both food production and service are consistently high and that the agreed standards are maintained and regularly tested and reviewed.

·         To ensure quality levels are consistently maintained to the agreed levels, based on the guest feedback, both internally and externally.

·         To maximise productivity and minimise poor labour time.

·         To minimise waste of man hours through effective Rostering.

·         To ensure the Kitchen is always organised to meet business demands, with particular attention being given to Food Costings and payroll

·         To ensure that departmental targets are communicated effectively to all other team members

·         To execute any weekly/monthly/seasonal changing menus as required for the Restaurant.

·         To encourage the ethos of driving for results ensuring quality is not compromised with the team

·         To be responsible for all food related stock items and to order all food items in accordance with business levels and to ensure that only agreed suppliers are utilised

·         To produce, in good time, all dishes to the agreed specifications and profitability

·         To motivate the pastry team by being confident, through your personality being dynamic and positive at all times, leading from the front.

·         Promote a positive attitude and display the ability to ‘make things happen’ to achieve or exceed anticipated results and encourage the same in the team.

·         To develop recipe manuals/SOPs as new dishes and menus are introduced.

·         To organise and execute regular taste panels with Kitchen and Restaurant Team to underpin their existing Food and Beverage knowledge

·         To carry out training with your own team to continually improve the skill base of the kitchen brigade.

·         To recruit and select the pastry team as required.

·         To implement and review the effectiveness of all Food Hygiene Practises and procedures.

·         Be responsible for daily inspection of the physical aspects of all kitchen areas, cold rooms and equipment and report any defects immediately for Maintenance.

·         To be compliant within the Kitchen with Legal, Government and Company Policies relating to, Fire, Health and Safety procedures

·         To be responsible for ensuring all administrative work is completed in a timely manner

·         To carry out any reasonable tasks requested by the Senior Management.

Who are we looking for?

·         Intermediate Food Hygiene Qualification (Level 2 or 3)

·         Strong people supervisory and communication skills

·         Creative, Innovative, with Flair for Pastry

·         Michelin Star background preferred

·         Knowledge of MS office to a good level

·         Knowledge and working experience with menu development and writing

·         Flexible in working hours and shifts

·         Discreet and able to work with confidential issues

·         Calm temperament whilst working under pressure

·         Excellent leadership, interpersonal and communication skills

·         High level of verbal and written English

·         Experience in training and developing staff

·         Self-motivated and flexible attitude

·         Can manage time and deadlines

·         Passion for food

Our Benefits includes:

• 28 days holiday which increases with length of service to a maximum of 33 days
• Private Healthcare option & Life Insurance
• A choice of rewards and lifestyle benefits
• Employee recognition programme
• Training and development opportunities
• Access to Wagestream app
• Referral Scheme: £1000 for referring a Chef, £500 for other permanent position (terms and conditions applies)
• Interest free season ticket loan
• 50% Food and Beverage discount in our venues

If the role sounds like something you would enjoy doing and you are excited about our hotel and the team than we would love to get to know you!

Please apply now, we are looking forward to receiving your application.
The successful candidate must already have eligibility to work in the UK. 

The Stafford London, a distinguished five-star hotel in the heart of St James’s, is seeking a creative, passionate and talented Head Pastry Chef to join our Executive Head Chef and our exceptional culinary team. Under the strategic guidance of two Michelin-starred chef Michael Caines MBE, our kitchens reflect a refined approach to British and European cuisine, blending tradition with innovation.

Located just moments from Green Park, Buckingham Palace, and the vibrant West End, The Stafford offers an inspiring setting at the very heart of London’s cultural and culinary scene.

This is a unique opportunity to be part of a dynamic, forward-thinking culinary environment where excellence, creativity, and guest experience are at the heart of everything we do. If you’re looking to elevate your career in one of London’s most iconic luxury hotels—working alongside a team inspired by one of the UK’s most celebrated chefs—we’d love to hear from you.

About The Stafford London

Situated just off Piccadilly, in the heart of historic St James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels in the Capital. Alive with English character, it holds 5 AA Red Stars for its excellence.

The Stafford London is ideally located for West End theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street. Green Park underground & Victoria Station are within walking distance. Surrounded by art galleries and museums, the property is next to the royal palaces and parks.

About the role, what will I be doing?

·         To be totally responsible for the quality and profitability of all pastry production within the Food & Beverage Operations.

·         To ensure that standards of both food production and service are consistently high and that the agreed standards are maintained and regularly tested and reviewed.

·         To ensure quality levels are consistently maintained to the agreed levels, based on the guest feedback, both internally and externally.

·         To maximise productivity and minimise poor labour time.

·         To minimise waste of man hours through effective Rostering.

·         To ensure the Kitchen is always organised to meet business demands, with particular attention being given to Food Costings and payroll

·         To ensure that departmental targets are communicated effectively to all other team members

·         To execute any weekly/monthly/seasonal changing menus as required for the Restaurant.

·         To encourage the ethos of driving for results ensuring quality is not compromised with the team

·         To be responsible for all food related stock items and to order all food items in accordance with business levels and to ensure that only agreed suppliers are utilised

·         To produce, in good time, all dishes to the agreed specifications and profitability

·         To motivate the pastry team by being confident, through your personality being dynamic and positive at all times, leading from the front.

·         Promote a positive attitude and display the ability to ‘make things happen’ to achieve or exceed anticipated results and encourage the same in the team.

·         To develop recipe manuals/SOPs as new dishes and menus are introduced.

·         To organise and execute regular taste panels with Kitchen and Restaurant Team to underpin their existing Food and Beverage knowledge

·         To carry out training with your own team to continually improve the skill base of the kitchen brigade.

·         To recruit and select the pastry team as required.

·         To implement and review the effectiveness of all Food Hygiene Practises and procedures.

·         Be responsible for daily inspection of the physical aspects of all kitchen areas, cold rooms and equipment and report any defects immediately for Maintenance.

·         To be compliant within the Kitchen with Legal, Government and Company Policies relating to, Fire, Health and Safety procedures

·         To be responsible for ensuring all administrative work is completed in a timely manner

·         To carry out any reasonable tasks requested by the Senior Management.

Who are we looking for?

·         Intermediate Food Hygiene Qualification (Level 2 or 3)

·         Strong people supervisory and communication skills

·         Creative, Innovative, with Flair for Pastry

·         Michelin Star background preferred

·         Knowledge of MS office to a good level

·         Knowledge and working experience with menu development and writing

·         Flexible in working hours and shifts

·         Discreet and able to work with confidential issues

·         Calm temperament whilst working under pressure

·         Excellent leadership, interpersonal and communication skills

·         High level of verbal and written English

·         Experience in training and developing staff

·         Self-motivated and flexible attitude

·         Can manage time and deadlines

·         Passion for food

Our Benefits includes:

• 28 days holiday which increases with length of service to a maximum of 33 days
• Private Healthcare option & Life Insurance
• A choice of rewards and lifestyle benefits
• Employee recognition programme
• Training and development opportunities
• Access to Wagestream app
• Referral Scheme: £1000 for referring a Chef, £500 for other permanent position (terms and conditions applies)
• Interest free season ticket loan
• 50% Food and Beverage discount in our venues

If the role sounds like something you would enjoy doing and you are excited about our hotel and the team than we would love to get to know you!

Please apply now, we are looking forward to receiving your application.
The successful candidate must already have eligibility to work in the UK.