Pastry Sous Chef

As the Pastry Sous Chef at Cambridge House, you will play a key role in the daily running and development of our pastry operation, supporting the Head Pastry Chef to establish the standards, routines and creative spirit of the kitchen from opening and beyond. With a deep understanding that great pastry is built on patience, precision and care, you will assist in the creation of refined, innovative and exciting desserts and baked goods that reflect the spirit of the house and elevate the guest experience across all outlets. Our kitchens are places of creativity, collaboration and pride, where craftsmanship and generosity are equally valued.

Key Responsibilities:

• Take an active role in the pre-opening of the pastry kitchen, helping to establish recipes, technical specifications, production schedules, presentation standards and ways of working from the very beginning.

• Prepare and oversee the production of pastries, desserts and other creations to an exceptional standard, with consistency, quality and craftsmanship in every step.

• Assist in developing seasonal ideas and signature pieces, bringing curiosity to ingredients, techniques and presentation while keeping the work rooted in quality, purpose and the distinctive character of Cambridge House.

• Support the Head Pastry Chef in developing recipes, preparing specification sheets, and managing product costings.

• Work closely with the wider Culinary and Food & Beverage teams to ensure pastry and dessert offerings complement each menu, season and dining experience.

• Support afternoon tea, private dining, celebrations and events, creating thoughtful and memorable pastry experiences.

• Keep production carefully planned and beautifully organised, balancing quality, freshness and presentation with the practical rhythm of a busy kitchen. Support daily briefings and production planning, ensuring the team understands the priorities and standards for each shift.

• Lead by example throughout service and production, remaining hands-on and connected to the craft while bringing calm, focus and energy to the busiest moments.

• Train, coach and support the pastry team, sharing knowledge generously and creating a culture where people feel encouraged to ask questions, develop their skills, share ideas and take genuine pride in their craft.

• Maintain impeccable standards of food safety, hygiene, allergen management and kitchen cleanliness, ensuring mise en place, storage, labelling and preparation are handled with care and precision.

• Support stock management, ordering and inventory, working closely with suppliers to protect product quality, manage costs and make the most of every ingredient.

• Remain curious, collaborative and ready to step in wherever needed, helping to create a pastry kitchen where quality, creativity and camaraderie go hand in hand.

• Previous experience as a Sous Chef within a luxury hotel, high-end restaurant or pastry kitchen where consistency and precision are essential.

• Strong understanding of food safety, HACCP, allergen management and professional kitchen standards, with the discipline to maintain them every day.

• Strong commercial awareness of food costs, portion control, stock management and waste reduction, combined with a creative, collaborative and practical approach to developing and consistently delivering new ideas within a wider culinary team.

• Flexibility to work early mornings, evenings, weekends and the varied hours associated with a busy luxury kitchen.

• The right to work in the UK.

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

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