Chef Patissier | Odette

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2026) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path. The Chef Pâtissier will be responsible for leading the development and creation of new pastry and dessert recipes for the establishment. You will work closely with the Chef Partner and Executive Chef and other members of the culinary team to create innovative and high-quality desserts and packaging that meet the needs of the brand, mirroring current trends. This role requires a deep knowledge of pastry and dessert techniques, with an inquisitive and creative mind

• Lead the development and creation of new pastry and dessert recipes for new concepts and products.
• Work closely with the Chef Partner and other members of the culinary team to create innovative and high-quality desserts that meet the needs of the concept.
• Conduct research and stay up-to-date with current trends and techniques in pastry and dessert making.
• Manage and train any assistant pastry chefs or bakers in the research and development kitchen.
• Order and maintain supplies and inventory for the research and development kitchen.
• Ensure that all desserts and baked goods are of the highest quality.
• Work with vendors and suppliers to source the best ingredients and equipment for the research and development kitchen.
• Conduct tasting panels and gather feedback from customers and staff to continually improve the dessert offerings.
• Develop new menu items and specials based on customer feedback, seasonal ingredients, and current trends.
• Ensure compliance with all local health, safety and hygiene standards within the pastry kitchen.

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals. Take an inside look at our culture or find out more here. https://www.lobehold.com/playbook https://instagram.com/tlbg.openarms Should your application progress to the next stage, we will be in contact to arrange for an interview.