RB Holdings
Junior Pastry Sous Chef
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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
- Birley Bakery and Chocolate Shop (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 as a Pastry Junior Sous Chef?
- Salary of up to £42,000 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
- 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
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Working hours: Straight shifts, 48 hours a week
Key Responsibilities
- Support the day-to-day management of production across the pastry kitchen
- Plan and organise production to meet volume, deadlines, and quality standards
- Maintain strict consistency across recipes, processes, and finishing standards
- Manage stock control, ordering, and minimising wastage in line with cost targets
- Coordinate effectively with suppliers and internal teams
- Train and guide junior team members, ensuring standards are maintained
- Uphold the highest levels of food safety, hygiene, and cleanliness
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Requirements & Qualities
The ideal candidate will have:
- Proven experience as a Junior Sous Chef, or a Chef de Partie ready to step up, within a high-standard environment
- Experience in high-volume production kitchens or multi-site operations (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 you have the experience and skills to join our Pastry team, please apply by forwarding your up-to-date CV together with a covering letter to the link below.
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