Junior Pastry Sous Chef

Pastry Junior Sous Chef- Production Site (SW8)

RB Holdings is a growing hospitality group shaping some of the most distinctive private members’ clubs and food businesses in London and New York. Founded by Robin Birley, our businesses are built on discretion, craftsmanship, and deeply personal service - delivered by teams who take pride in doing things properly.

Our London portfolio includes 5 Hertford Street, Oswald’s, and Birley Bakery and Chocolate Shop in Chelsea. In 2025, we expanded internationally with the opening of Maxime’s, alongside a new Birley Bakery in New York City.

We are seeking a talented, highly organised, and disciplined Pastry Junior Sous Chef to join our state-of-the-art production kitchen in SW8, supporting multiple high-end outlets across the group.

This is a role for a pastry professional who thrives in a structured, high-volume environment and takes pride in consistency, precision, and attention to detail at scale.

Why work with us a Pastry Junior Sous Chef?

Salary of up to £42,000,00 per annum

33 days holiday per year (including bank holidays)

Birthday day off

Discounted gym membership with GymFlex

Monthly well-being days with our Masseuse, Reflexologist, and Chiropodist

Private medical insurance with Bupa

Private dental insurance with Bupa

Workplace nursery scheme

Cycle to Work Scheme

Employee Assistance Programme – Hospitality Action

Access to a company doctor

Eyecare & specs vouchers

In-house industry training

Sponsored social events

Recommend a friend bonus of £750

Staff Accommodation (subject to availability)

Online retail discounts

Free English Classes

Freshly prepared meals whilst on duty

Working hours

Straight shifts, 48 hours a week

What you will do

Supporting the day-to-day management of production across the pastry kitchen

Planning and organising production to meet volume, deadlines, and quality standards

Maintaining strict consistency across recipes, processes, and finishing standards

Managing stock control, ordering, and minimising wastage in line with cost targets

Coordinating effectively with suppliers and internal teams

Training and guiding junior team members, ensuring standards are maintained

Upholding the highest levels of food safety, hygiene, and cleanliness

What are we looking for?

Proven experience as a Junior Sous Chef, or a strong Chef de Partie ready to step up, within a high-standard environment

Experience in high-volume production kitchens or multi-site operations is strongly preferred

Excellent organisational skills with the ability to manage production under pressure

A disciplined approach to systems, consistency, and detail

Good understanding of stock control, cost management, and kitchen structure

Confidence in training and supporting junior team members

A professional, reliable, and proactive attitude

If you feel that you have the experience and skills to join our Pastry team, then apply by forwarding your up-to-date CV together with a covering letter to the link below.