Lexington is an award-winning contract caterer that focus on providing great food and service to customers. To do this we need fabulous people and we work hard to create an environment where our team members feel engaged, inspired, valued and enjoy what they do.
Benefits
At Elior, we strive to ensure that our colleagues feel appreciated & rewarded, which is why we offer generous rewards & benefits in exchange for your dedicated efforts.
FREE On-Site Lunches: Enjoy complimentary lunches, saving you time & money while ensuring you stay nourished & energised throughout the day.
Support Your Way of Life:
- Flexible Working: We offer full-time & part-time roles, with varying shift patterns across the business. Allowing colleagues the flexibility to balance their personal & professional commitments
- Relax & recharge with 28 days holiday, increasing to 31 days after two years service
- Family Leave: Prioritise family commitments with flexible leave options
- Paid Charity Leave: Make a positive impact with two additional paid days for charity work
Big Enough for Growth, Small Enough to Connect:
- Opportunities for career progression while developing a close-knit community
Supporting You Through Life’s Ups & Downs:
- Access mental health support & comprehensive wellbeing benefits
Keeping Finances & Wellbeing in Mind:
- Life assurance, workplace pension schemes, discounts, cashback, entertainment, leisure discounts, & a cycle-to-work scheme
What you’ll be doing…
We are seeking an experienced Pastry Chef de Partie to join our team at Lexington Catering. The ideal candidate will be passionate about pastry, have a creative flair, and possess excellent time management skills.
Responsibilities:
- Prepare and produce high-quality pastries, desserts, and baked goods under the supervision of the Executive Chef
- Ensure all items are delivered on time as per hospitality bookings
- Maintain inventory and order supplies as needed
- Ensure that all food items are stored, labelled and rotated properly
- Adhere to food safety and hygiene standards including a good knowledge of allergens
- Collaborate with other chefs to create new and innovative dessert offerings
- Keep up-to-date with industry trends and techniques
Working Pattern: Monday – Friday 40 hours p/w
