The Role

Moving Venue is one of the original event caterers in London. With accreditation at over 30 venues in London, Moving Venue caters for over 350 events annually. The scale and variety of these events showcase our talent for handling challenging projects while continually pushing the boundaries of what is achievable.

The Senior Pastry Sous Chef plays a key role in the successful planning, production, and delivery of high-quality pastry for Smart Group’s events. Working closely with the Head Pastry Chef and senior kitchen team, the role supports the management of daily pastry production, ensuring consistency, organisation, and the highest culinary standards across all events. The position involves leading and motivating the pastry brigade, including casual and agency staff, delegating tasks effectively, and supporting the development of new dishes and menus.

Key Responsibilities

• Take a key role in the successful development and delivery of Smart Group’s events.
• In conjunction with Group Pastry Head Chef and Head Chef, set and maintain the standards required of the kitchen brigade, including casuals, self-employed contractors, and agency staff.
• Effectively delegate tasks within the kitchen brigade to ensure staff are motivated, learning, and performing to the best of their abilities.
• Ensure casual and agency staff are briefed when arriving for shifts and that standards are maintained throughout.
• Organise and manage, with the support of Group Executive Pastry Chef and Head Pastry Chef, the daily and weekly pastry production sheets, delegating tasks to individual staff to maintain a well-organised, efficient system.
• Ensure consistency in the planning and execution of all events (e.g., ordering, preparation, kitchen load lists, equipment, temperature sheets) and that they meet required standards.
• Ensure all events are dispatched correctly, accurately labelled, numbered, and timings cross-checked with the logistics team for effective delivery.
• Attend pre-event meetings (in the absence of Group Head Pastry Chef/Head Chef), ensuring all relevant information is communicated effectively to seniors and the wider team.
• Liaise with Head of Logistics/Group Head of Operations to ensure suitable vehicles are available for particular/restricted venues and that all food is transported in line with the company’s Food Safety Policy.
• Work with Group Head Pastry Chef and Head Chef to ensure the correct number of staff are provided for weekly production.
• Contribute towards the development of new dishes and menus in conjunction with Group Executive Chef and Head Pastry Chef.
• Ensure all paperwork is accurately completed within deadlines and cross-checked with the Head Pastry Chef daily.
• Take an active role in gaining information regarding new products and ingredients, kitchen budgets, and costings to gain a greater understanding of kitchen operations and food production.
• As Senior Pastry Sous Chef, work evening shift events up to three nights a week (during exceptionally busy months) upon discussion with Head Pastry Chef and weekends when required.
• Update and write any newly developed recipes into the server in the designated folder.
• Assist the Head Pastry Chef with the ordering and purchasing of required food and disposable products.
• Ensure FIFO (First In, First Out) is followed, dry stores are correctly managed, maintained clean, and labels are up to date.
• Train junior members of the team to ensure they have a clear understanding of the standards required.
• Meet the requirements of the Group’s Corporate Social Responsibility Policy by reducing wastage in all aspects of the operation and disposing of food and other materials with minimal impact on the environment.