🏛️ Pastry Chef de Partie Wanted — Estelle Manor, Oxfordshire (4 Restaurants, Roman-Inspired Spa)

🍽 Opportunity Estelle Manor — an 85-acre Oxfordshire estate with four restaurant concepts, a 3,000 sq m Roman-inspired spa (Eynsham Baths), 108 bedrooms and its own kids' club — is hiring a Pastry Chef de Partie to produce pastry and bakery items across all four food concepts on site, not just one restaurant's dessert menu. That range — cakes, cookies, pies, bread and more, across four distinct outlets on one estate — is what sets the role apart from a single-restaurant pastry post. 👨‍🍳 Role & Responsibilities Produce high-quality pastry and bakery items for all four Estelle Manor restaurant concepts Support kitchen senior leadership on food health & safety standards Prepare a wide variety of goods — cakes, cookies, pies, bread and more — to house recipes Decorate pastries with icings and toppings for a modern, exciting presentation Control stock effectively within the Pastry section, including recording wastage Liaise closely with front-of-house teams across departments 🌎 ChefJobs Abroad Analysis Estelle Manor is less a single hotel kitchen than a small food-and-beverage ecosystem — four restaurant concepts plus a Roman-style spa and padel courts — so a pastry CDP here builds range across multiple menus rather than mastering one dessert list. The stated OTE (£37,685.43: a £30,685.43 base plus an estimated £7,000 in tips/service charge, paid hourly on a 45-hour contract) gives a clearer earnings picture than most listings bother to provide. For a pastry chef who wants variety across concepts, a genuinely social multi-outlet estate environment, and real stock-control ownership, this is a strong step for someone ready to move beyond a single kitchen. ✅ Best Fit Pastry chefs with experience in a luxury or lifestyle multi-outlet food & beverage operation Those who want variety — producing for four different restaurant concepts rather than one menu Cooks who stay current on food trends and want room to bring that into the work Chefs who want ownership of stock control and wastage tracking within their section Those who value a transparent OTE breakdown (base + estimated tronc) over a vague "competitive salary" Not a fit for pastry cooks who prefer a single, fixed menu over rotating across multiple concepts