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HiStory Hospitality

HiStory Hospitality are seeking an exceptional Head Baker to lead the baking program within a five-star country house hotel environment. HiStory Hospitality consists of two Michelin starred Restaurant Story in London Bridge, Story Cellar in Covent Garden and our events company Once Upon a Time. Head Baker Requirements<ul><li>Motivated and experienced Head Baker with at least 2 years in a bakery leadership role or a passionate Baker looking to step up, make an impact and progress their career</li><li>Strong technical skills in artisan bread and pastry baking, with a deep understanding of traditional and modern techniques</li><li>Ability to lead daily production of artisan baked goods, ensuring quality and consistency</li><li>Impeccable attention to detail</li><li>Strong knowledge and implementation of food safety standards</li><li>Excellent time management and organisational abilities to juggle day-to-day operations and team leadership</li><li>Flexibility for early mornings, weekends, and holiday shifts as required by the baking schedule</li><li>Ability to work in a fast-paced setting</li><li>To deliver exceptional customer service, assisting customers with inquiries</li><li>Proficiency in inventory management and supplier coordination</li><li>Warm, friendly and humble personality</li></ul> 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.

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