Job description Salary: £30,550 Gratuities: £150 - £230 per month Accommodation: subsidised accommodation available on site or in local town (when available) Staff transport: provided free between staff houses and hotel Hours: 50 per week Learn from the best. Be part of a great team. Work in a stunning location. We're looking for a talented Pastry Chef de Partie to our enthusiastic and talented team. Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different kitchens on our beautiful sites – we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests. A Pastry Chef De Partie Prepares and cooks dishes according to the recipes, guidelines, and instructions within the pastry section. Executes culinary techniques specific to the assigned section, ensuring that the quality, taste, and presentation of the dishes meet the established standards. Assists in the setup and organisation of the assigned section before service, ensures that all necessary ingredients, equipment, and tools are available and in proper working order. Maintains a clean, tidy, organised and safe working environment at all times. Monitors and maintains the quality and consistency of dishes throughout the cooking process. Tastes and adjusts seasoning as needed. Reports any quality or consistency issues to the senior chefs for resolution. Assists in the management of ingredient inventory for the assigned section, ensures proper stock rotation, storage, and labelling. Notifies the senior chefs of any shortages or discrepancies in a timely manner. Works closely with the culinary team, effectively communicates and collaborates to ensure smooth operations and timely service. Assists colleagues as needed and follows instructions from senior chefs. Contributes ideas and suggestions for new dishes, improvements, or adaptations for the assigned section. Collaborates with the senior chefs in menu planning and development. Adheres to strict food safety and hygiene standards, including proper handling, storage, and labelling of ingredients. Ensures cleanliness and sanitation in the assigned section, following all health and safety regulations. Shows a desire to develop and complete any training courses available and encourage others. Takes responsibility and ownership of their section, ensuring that a high standard of cleanliness and tidiness is maintained. Sets examples to younger team members. Is willing to complete a job and then assist others. Improves culinary skills and knowledge continuously, by staying updated on industry trends, techniques, and new ingredients. is confident in presenting food to guests and has the ability to explain dishes in a clear, confident and professional manner. Seeks guidance from senior chefs and actively participates in training programs and workshops. Is presentable at all times in clean pressed uniform, with long hair tied back. Attention to personal hygiene is also extremely important. Skills and experience required for the role Culinary qualification or experience in a professional kitchen. Food hygiene qualification is essential. Previous experience in a professional kitchen, preferably in a similar role. Strong culinary skills with knowledge of various cooking techniques and kitchen equipment, particularly in the pastry section. Attention to detail and a commitment to delivering high-quality dishes. Understanding of food safety and hygiene standards and the ability to follow them strictly. Excellent teamwork and communication skills to effectively collaborate with the kitchen team. Flexibility to work evenings, weekends, and holidays, as per the demands of the restaurant. Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks. Can Act as a First Aid Aider or Fire Warden in the event of an accident or emergency. SOURCE is a Michelin Star Restaurant and therefore, we have high standards to uphold and our chefs are expected to: Report for work in the kitchen on time and fit to work. Arrive in clean pressed whites. (Senior members retain the right to ask the member to correct this). Ensure that long hair is tied back and up. A general well-groomed appearance is expected. Act professionally at all times and set a good example to other members of the team. Follow rules of the kitchen and follow the timetables set. Have a positive attitude to the kitchen every day. Be flexible to rota changes. Clock in and out daily as a non-negotiable. Report any issues to the next senior member in line. SOURCE at Gilpin Hotel Ollie Bridgwater – Executive Chef – One Michelin Star Ollie has created his own unique Lake District restaurant with sourcing, local produce and sustainability at the top of his agenda, topped with a sprinkling of culinary magic and storytelling that pushes the boundaries of what diners have come to expect. “SOURCE is a fun, vibrant restaurant that provides a great place to come & have an amazing, inspiring experience, and at the same time providing a professional engaging place for people to work in & be a part of.”