Pastry Sous Chef - Coreus by Clare Smyth

Exceptional Hospitality Starts with You

As a Pastry Sous Chef at the Waldorf Astoria London - Admiralty Arch Coreus by Clare Smyth , you're not just creating exceptional desserts - you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Waldorf Astoria London - Admiralty Arch is seeking a Pastry Sous Chef to join the pre-opening team for this highly anticipated new luxury hotel opening later this year.

This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel.

Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London – Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sqft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the world’s most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests.

Waldorf Astoria Hotels & Resorts is Hilton’s flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the world’s most sought-after destinations.

WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK’s #1 GREAT PLACE TO WORK 2026 Proudly voted by our Team Members

A World of Rewards

• Competitive salary + service charge
• Complimentary, nourishing meals provided while on duty
• Exceptional development programmes, designed to support and accelerate your growth at every stage
• Opportunities to make a meaningful impact through our industry‑leading Corporate Responsibility initiatives
• Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage
• High street savings through Perks at Work
• 28 days’ holiday, including bank holidays, rising to 33 days with length of service

We are looking for hospitality professionals who are passionate about delivering an exceptional fives star guest experience, consistently upholding the worldclass service standards recognised by Forbes.

As a Pastry Sous Chef, you will work in close partnership with the Executive Pastry Chef, playing a key leadership role within the pastry brigade to deliver refined, memorable experiences for our Guests and Members. You will uphold the highest culinary standards, demonstrating precision, creativity, and professionalism in every aspect of the pastry operation.

Your responsibilities will include:

• Ensure all pastry preparation and presentation consistently meet brand standards across the restaurant and private event offerings
• Lead daily briefings for relevant menus, ensuring clarity, preparation, and alignment within the pastry team
• Collaborate with the Executive Pastry Chef in the development and evolution of innovative pastry menus and seasonal creations
• Support prompt, thoughtful resolution of guest enquiries, contributing to positive outcomes and elevated guest satisfaction
• Build strong, collaborative working relationships across departments, offering support as required to ensure seamless operations
• Assist in leading, mentoring, and training the pastry team, ensuring full compliance with company procedures, quality standards, and food safety requirements

What are we looking for?

A Pastry Sous Chef within Hilton’s luxury brands is a passionate culinary professional who leads with integrity, creativity, and a commitment to excellence—working collaboratively to deliver outstanding guest experiences.

The ideal candidate will demonstrate the following qualities and experience:

• A minimum of two years’ experience as a Pastry Chef de Partie, preferably within a luxury or high‑end hospitality environment
• A strong, creative leader with a genuine passion for pastry excellence and team development
• NVQ Level 2 or 3 (or equivalent professional culinary qualification)
• A valid Basic Food Hygiene Certificate and a strong understanding of food safety standards
• The ability to remain composed and effective under pressure in a fast‑paced, detail‑driven kitchen environment
• Flexibility and confidence to work independently while contributing effectively as part of a collaborative brigade