Pastry Junior Sous

The Twenty Two is a luxury hotel and private members’ club on Grosvenor Square in Mayfair.

We are looking for a Junior Pastry Sous Chef to join our London kitchen. This is a hands-on role within a small pastry team, working across restaurant service, members dining, private events, celebrations and amenities.

The focus is very much on restaurant pastry, particularly plated desserts, alongside the wider production needed for a busy hotel and members’ club.

The role

You will work closely with the senior pastry team across both production and service.

Plated desserts are an important part of the role, but we are looking for someone with a good all-round pastry background who is comfortable taking responsibility for the wider section.

You will be expected to contribute, not simply follow instructions. That includes ideas for new menu items, improving organisation and helping us plan production more effectively.

The pastry operation is busy and varied, so good preparation, communication and organisation matter just as much as technical ability.  Attitude, energy and a strong pastry foundation are important to us.

·         Producing and serving pastry for Café 22, Members Dining, the Living Room and private events.

·         Taking an active role in plated dessert service.

·         Maintaining consistent quality across daily production and service.

·         Contributing ideas for new desserts and seasonal menu changes.

·         Helping organise production, mise en place and section planning.

·         Supporting stock control, ordering, rotation and waste management.

·         Working with and supporting the other chefs within the pastry team.

·         Stepping up and taking responsibility when required.

·         Maintaining strong food safety, hygiene and allergen standards.

You should have a solid pastry background, ideally from a restaurant, luxury hotel or similarly high-standard kitchen.

More importantly, we are looking for someone who:

·         enjoys being hands-on in both production and service

·         is confident with plated desserts

·         can work independently when required while also being a strong team player

·         works cleanly and stays organised

·         has energy and a positive attitude

·         communicates well with the rest of the kitchen

·         wants responsibility and is willing to contribute ideas

·         can remain consistent during busy services

·         wants to continue developing rather than simply fill a position

This is a five-day operational role.

A typical week is made up of three single shifts, either early or late, and two double shifts from approximately 11am through to finish.

As with any central London hotel and restaurant operation, evening and weekend work is part of the role.

The Twenty Two is a high-end independent hotel and members’ club with an ambitious young team and plans to continue growing as a group.

For the right person, this is an opportunity to work in a serious pastry environment, take genuine responsibility and have an influence on both the food and how the section operates.

We are looking for someone who wants to become an important part of the team.

If that sounds like the right next step, we would like to hear from you.

The Twenty Two is an equal opportunities employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

The Twenty Two is a luxury hotel and private members’ club on Grosvenor Square in Mayfair.

We are looking for a Junior Pastry Sous Chef to join our London kitchen. This is a hands-on role within a small pastry team, working across restaurant service, members dining, private events, celebrations and amenities.

The focus is very much on restaurant pastry, particularly plated desserts, alongside the wider production needed for a busy hotel and members’ club.

The role

You will work closely with the senior pastry team across both production and service.

Plated desserts are an important part of the role, but we are looking for someone with a good all-round pastry background who is comfortable taking responsibility for the wider section.

You will be expected to contribute, not simply follow instructions. That includes ideas for new menu items, improving organisation and helping us plan production more effectively.

The pastry operation is busy and varied, so good preparation, communication and organisation matter just as much as technical ability.  Attitude, energy and a strong pastry foundation are important to us.

·         Producing and serving pastry for Café 22, Members Dining, the Living Room and private events.

·         Taking an active role in plated dessert service.

·         Maintaining consistent quality across daily production and service.

·         Contributing ideas for new desserts and seasonal menu changes.

·         Helping organise production, mise en place and section planning.

·         Supporting stock control, ordering, rotation and waste management.

·         Working with and supporting the other chefs within the pastry team.

·         Stepping up and taking responsibility when required.

·         Maintaining strong food safety, hygiene and allergen standards.

You should have a solid pastry background, ideally from a restaurant, luxury hotel or similarly high-standard kitchen.

More importantly, we are looking for someone who:

·         enjoys being hands-on in both production and service

·         is confident with plated desserts

·         can work independently when required while also being a strong team player

·         works cleanly and stays organised

·         has energy and a positive attitude

·         communicates well with the rest of the kitchen

·         wants responsibility and is willing to contribute ideas

·         can remain consistent during busy services

·         wants to continue developing rather than simply fill a position

This is a five-day operational role.

A typical week is made up of three single shifts, either early or late, and two double shifts from approximately 11am through to finish.

As with any central London hotel and restaurant operation, evening and weekend work is part of the role.

The Twenty Two is a high-end independent hotel and members’ club with an ambitious young team and plans to continue growing as a group.

For the right person, this is an opportunity to work in a serious pastry environment, take genuine responsibility and have an influence on both the food and how the section operates.

We are looking for someone who wants to become an important part of the team.

If that sounds like the right next step, we would like to hear from you.

The Twenty Two is an equal opportunities employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.