We are seeking an exceptional Junior Sous Chef – Pastry to join the pre-opening culinary team of Delano London. Reporting to the Executive Head Chef and working closely with the Senior Sous Chef , you’ll take ownership of the pastry section and play a key role in delivering a beautiful, consistent and distinctive sweet offering across Lana Lusa, our all-day restaurant, and the wider hotel operation. You’ll help build the pastry section from the ground up, lead by example, and bring together technical skill, creativity, organisation and a genuine passion for exceptional pastry.
What you’ll do…
- Take day-to-day responsibility for the pastry section, ensuring excellent preparation, organisation, production, presentation and service delivery.
- Work closely with the Executive Head Chef and Senior Sous Chef to develop and deliver the pastry offering across Lana Lusa, breakfast, afternoon tea where applicable, room service, events, private dining and wider hotel requirements.
- Lead the pastry team during preparation and service, setting clear expectations and maintaining a calm, professional and supportive working environment.
- Prepare, cook, finish and present pastry items to the required Delano standard, following recipes, specifications, portion controls and presentation guidelines.
- Support the development of a pastry identity that feels contemporary, elegant, generous and connected to Delano’s Mediterranean and London influences.
- Take ownership of mise en place, daily production lists, par levels, ordering requirements and section readiness for every service.
- Produce and maintain high-quality cakes, tarts, desserts, creams, sauces, gels, biscuits, doughs, breakfast pastries and other pastry preparations as required by the operation.
- Support the creation, testing, costing and implementation of new pastry recipes, seasonal menus, special events and guest experiences.
- Coach and develop Commis Chefs, Demi Chefs and other junior members of the pastry team through demonstration, clear instruction and constructive feedback.
- Support recruitment, onboarding and training for the opening pastry team, helping to establish strong standards and a positive culture from day one.
- Help implement pastry SOPs, recipe cards, production schedules, labelling systems, cleaning routines and opening and closing procedures.
- Ensure accurate weighing, recipe adherence, batch consistency, portion control and excellent attention to detail across all pastry production.
- Monitor the quality, freshness, texture, temperature, appearance and shelf life of all pastry products and components.
- Work closely with the wider kitchen team to coordinate oven use, refrigeration, freezing, storage, service timing and shared equipment.
- Support stock control, deliveries, storage, rotation, allergen separation, waste reduction and responsible use of ingredients.
- Work with the culinary leadership team to maintain pastry food cost, labour productivity, yield and waste targets.
- Ensure full compliance with food safety, HACCP, allergen management, Health & Safety, company policies and all relevant legal and brand requirements.
- Maintain a clean, organised and fully prepared pastry section, taking ownership of standards within the area.
- Support menu tastings, mock services, training sessions, recipe trials and other pre-opening activities.
- Be flexible across the wider culinary operation and support other sections when business needs require it, while maintaining responsibility for pastry.