Pastry Commis Chef

HiStory Hospitality are seeking an enthusiastic Commis Pastry Chef to join the opening team of a new kitchen within a stunning country estate in Buckinghamshire.

This is a fantastic opportunity to develop your pastry career as part of a launch team, working in a premium countryside environment with a strong focus on seasonality, refined pastry and desserts, and exceptional standards.

Commis Pastry Chef Requirements

• Previous experience as a Commis Pastry Chef, Pastry Apprentice or Kitchen Assistant within a professional kitchen environment.
• A genuine passion for pastry, baking and desserts, with a strong desire to learn and develop under experienced chefs.
• Basic knowledge of pastry techniques, ingredients and preparation methods.
• Eagerness to build skills across plated desserts, breads, pâte à choux, laminated doughs, custards and ice creams.
• A keen eye for detail and pride in producing high-quality work with consistency and care.
• Strong understanding of food safety, hygiene and HACCP standards.
• Well organised with the ability to manage preparation tasks efficiently in a busy kitchen.
• Calm, positive and hardworking, with the ability to perform under pressure.
• A collaborative team player who communicates well and supports colleagues across the kitchen.
• Flexibility to work early mornings, evenings, weekends and bank holidays as required.
• Warm, humble and professional approach to hospitality with a commitment to continuous learning and development.

We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation and ethnicity, creating an environment where everyone, from any background, can be happy at work. We'd love to hear from you if you're a Commis Pastry Chef looking to begin the next exciting chapter of your career as part of an exceptional new opening.

Tom Sellers

Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Tom’s unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021. Tom learned his craft from some of the world’s most influential chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred Per Se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21.

Story Cellar, a Parisian-inspired rotisserie-style restaurant, opened in 2023 to much critical acclaim, followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce-led à la carte menu of reimagined European classics, bolstered by dishes cooked over the grill and an abundant raw bar.