Chef de Partie (Pastry) | Odette

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2026) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Set up, stock, and oversee the pastry / dessert station, ensuring all necessary supplies and mise en place are ready for service
• Take ownership of running the pastry / dessert section, preparing and producing desserts and pastry items to the required standards and recipes
• Lead daily mise en place and preparation for service, maintaining the highest hygiene and food safety standards at the station
• Work closely with the Pastry Chef to execute the menu, and contribute ideas for new desserts, plating, and menu development
• Supervise, guide, and train commis chefs and junior team members at the station
• Ensure consistency, quality, and presentation of all pastry and dessert items leaving the section
• Oversee ordering, receiving, and proper storage of ingredients, ensuring correct usage, stock rotation, and minimal food waste
• Monitor portion control and cost management to support the section’s profitability
• Step up to support the Pastry Chef in their absence, and ensure smooth running of the section during service
• All other tasks as delegated

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.