Head Pastry Chef - Premium Events Catering

Head Pastry Chef - Premium Events Catering - South Central England - £52,000-£58,000

Head Pastry Chef | Events Catering | Sporting Events | Luxury Hospitality | High Volume

Want to lead the pastry operation at some of the UK's biggest events?

We're recruiting an experienced Head Pastry Chef for a leading premium events caterer, delivering large-scale hospitality across major sporting, luxury and VIP events .

You'll take ownership of pastry across your events – from menu development and pre-production through to logistics, team leadership and live delivery .

Salary & Benefits

• £52,000-£58,000
• 25 days' holiday + bank holidays
• Pension
• Time off in lieu where appropriate
• Free parking
• Quieter winter development period
• Major UK events exposure

Why You’ll Love It

• Work across high-profile UK events.
• Take ownership of major pastry projects.
• Lead pastry chefs and freelance teams.
• Deliver premium desserts at serious volume.
• Creative input into menus, tastings and development.
• Huge variety – no two events are the same.
• Supportive, collaborative senior culinary team.

The Role

• Lead pastry production across large-scale events.
• Manage pastry chefs and freelance teams.
• Plan production, logistics and live delivery.
• Deliver exceptional desserts at high volume.
• Create premium plated desserts, afternoon teas and event pastry.
• Develop menus alongside the wider culinary team.
• Take ownership of quality, consistency and presentation.
• Support tastings and development during the quieter season.

About You

• Head Pastry Chef or experienced senior pastry chef.
• Background in events, luxury hospitality, contract catering or high-volume pastry.
• Strong technical pastry skills.
• Experience delivering premium pastry at scale.
• Confident leading and developing teams.
• Creative with excellent attention to detail.
• Happy with travel and a busy summer events season.
• Reliable, organised and self-sufficient.

Peak season runs May-September , balanced by a quieter winter focused on menu development, tastings and planning .

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