🌿 Senior Pastry Chef De Partie — Farm-to-Table Baking, Heckfield Place, Hampshire

🍽 Opportunity Heckfield Place — a restored hotel on a 400-acre working farm in Hampshire — is hiring a Senior Pastry Chef De Partie to lead its pastry section, built around what its own biodynamic market garden actually has growing; chefs take regular farm tours to see it before it hits the pass. The pastry programme itself is the hook: daily-fresh simple cakes for a pared-back afternoon tea, fully in-house naturally leavened sourdough, and a small handmade pastry selection for breakfast. 👨‍🍳 Role & Responsibilities Lead and manage the pastry section's day-to-day operations Supervise and guide all pre-service pastry prep, keeping other chefs working efficiently Deliver smooth, consistent pastry output through every service period Check the quality and completeness of supplier deliveries Write complete, fair staff prep-lists per shift and see them through Complete fridge lists and support senior chefs with ordering Ensure all food is correctly labelled, wrapped and stored Train, mentor and inspire junior pastry team members Adapt to a changing, farm-driven menu and stay open to feedback Work an open schedule, including evenings and weekends 🌎 ChefJobs Abroad Analysis This is a farm-first pastry kitchen, not a hotel pastry section that happens to sit near some greenery — sourdough made entirely in-house, cakes baked fresh daily rather than batch-prepped, and daily briefings that include food tastings and farm visits mean the job is genuinely shaped by what's seasonal on-site. Hampshire, just outside London, gives countryside pace without total isolation, and the tronc figure alone (2025 allocation over £7,800 per person on full-time hours) on top of £34,013.18 base is a meaningfully strong number for a senior CDP-level role. For a pastry chef who wants leadership responsibility, a hand in mentoring juniors, and cooking led by ingredients rather than a fixed seasonal menu handed down from head office, this is a genuine step up. ✅ Best Fit Senior pastry chefs ready to lead and train a section, not just execute their own bench Those excited by farm-to-table baking — sourdough, seasonal fruit/flower-led desserts, daily-fresh simple cakes Chefs who want real stock, ordering and supplier responsibility as part of the role Cooks open to a farm-driven, seasonally shifting menu rather than a fixed dessert list Those comfortable with an open schedule that includes evenings and weekends Chefs motivated by a strong tronc on top of base salary (2025: £7,800+/person full-time) Not a fit for pastry cooks who want a narrow, execution-only role with no leadership or training duties