THE BAMFORD COLLECTION IS A GROUP OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING AND NURTURING PEOPLE AND PLANET. 

The Senior Pastry Chef is an experienced Pastry Chef working within our award-winning, organically-certified Patisserie production unit. The kitchen is located on our Cotswolds Farm in Gloucestershire, and the Bakery building in which it is housed also contains our very own Creamery.

Led by Michael Engler (Executive Baker), who spent 9 years as Head Pastry Chef at the Michelin-starred L'Enclume restaurant in Cumbria, the Patisserie team produce a wide range of organic cakes, biscuits, chilled puddings, seasonal confectionary, cookies, muffins, brownies and many more. With a working Farm and in-house production units at our disposal, the Senior Pastry Chef can make great use of our home-produced ingredients, whether these are the seasonal fruits growing in the Market Garden, or the organic dairy products produced by the Creamery Team producing milk, yoghurt, cheese and butter next door.

Production is largely carried out between Mondays and Fridays (with some weekend work rotated throughout the team so that every evening and the majority of weekends are kept free) so that a fantastic work-life balance can be maintained.

ABOUT THE ROLE

The Senior Pastry Chef will be providing a shining example to other Production Assistants, Supervisors and Pastry Chefs in producing a consistent, safe and high-quality product, through: careful recipe-management, skilled mixing techniques, excellent baking skill, and sophisticated finishing/decorating/tempering/glazing, and will support the Patisserie department's managers in ensuring that all targets are met relating to the accurate fulfilment of orders, gaining industry recognition for the standard and innovation of Daylesford Organic Patisserie products, and meeting budgetary goals.

SALARY: £14.50 - £14.95 per hour

HOURS: 45 hours / Full time 

Generally Monday-Friday working pattern (9-hour shifts falling between the working hours of 5:00 and 17:00). Weekend work as and when required (during peak periods, usually in the lead-up to Christmas and shared rotationally amongst the team)

RESPONSIBILITIES

FOOD

• Contribute to the production of award-winning, market-leading organic cakes, biscuits, puddings and other Patisserie items
• Guarantee a consistently high-quality product, including the implementation of a continuous improvement programme
• Have direct involvement in the production of all Patisserie products, leading by example in delivering their expert execution
• Lead the team and implement processes for food safety and traceability in line with the Daylesford Quality Management System

OPERATIONS

• Ensure that all ingredients are prepared, weighed and measured ready for production
• Ensure that mixing, baking and finishing of all products occurs accurately according to their specification
• Act as a leading example to other Pastry Chefs within the team
• Be fully competent, and have full involvement, in all areas of the Patisserie operation, from the intake of ingredients through to the packing and dispatch of finished goods
• Ensure that the Patisserie team carries out all baking duties with care and diligence to guarantee the production of a consistently high standard of product, along with minimal levels of wastage
• Maintain a safe workplace for both staff and customers, ensuring that we are fully compliant with H&S regulations

NUMBERS

• Share in the ownership of the P&L for the Patisserie, driving sales and reducing cost/levels of wastage
• Contribute towards the fulfilment of orders at a rate of greater than 98%
  
  
• Contribute towards the management of par stock levels and highlight the need for replenishment orders when necessary and in good time
• Act as a key authority in the event of Patisserie audits and aid the Management Team in ensuring legal compliance
  

PEOPLE

• Ensure that all mandatory training is completed within the required timescales
  
  
• Ensure a smooth and structured onboard for new hires, supporting the Management Team in delivering a consistent welcome and thorough training
  
  
• Be mindful of, and forthcoming in, proposing equipment/process/staffing changes that support greater efficiency
  
  
• Participate in the effective communication amongst the team regarding any changes to recipes, procedures and/or operational needs, and amongst the company and other customers regarding any quality issues/shortages in the required timescale

• Bring our purpose to life by driving meaningful social and environmental improvements, contributing to our journey as a B Corp, and aligning with our sustainability vision.
• Inspire and empower our customers, suppliers, and partners to live and work more consciously, creating a lasting positive impact on the world.

PERKS & BENEFITS

• Discounts: We offer a range of discounts on our products, treatments, and dining
  experiences from day 1.
  • Volunteering Days: Employees are offered one paid day per year to volunteer with a
  charity of their choice.
  • Private Medical: We offer subsidised private medical insurance through Bupa.
  • Pension Scheme: Pay up to 9% of your salary into your pension each month; we
  contribute up to 4.5%.
  • Life Assurance: We offer life assurance cover, equivalent of up to a year of your annual salary.
  • Mental Health Support: Our Employee Assistance Programme provides 24-hour support, seven days a week.