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Pastry Chef 


£26,500 – £32,500PA, Based on experience


40 Hours per week across 5 days – 2 days off together


The Globe Inn, 56 High Street, Dumfries, Scotland, DG1 2JA

What we are about:

1610 at The Globe Inn is a stunning restaurant with an abundance of history located within the heart of Dumfries. Recently undergoing a sympathetic refurbishment, The Globe Inn now hosts a 40 cover restaurant and a beautiful Private Dining Facility that is steeped in the history of one of its most famous patrons – the world-famous poet Robert Burns. The Business strives to offer some of the best food, drinks and service in the region. Due to increasing business The Globe Inn has a fantastic opportunity for a driven and passionate individual to join our close-knit and dynamic team. This permanent position is well suited to an individual who is looking to advance their Chef career and gain hands-on learning experience in a thriving, supportive and driven workplace. This role also provides the opportunity for the successful candidate to bring their own ideas to the table and develop them further.

Roles and Responsibilities:

The successful candidate will be based in the Kitchen predominantly on the pastry section however they will have the opportunity to work on all sections of the kitchen. This exciting position offers opportunity to progress into a higher role.

Responsibilities of a Pastry Chef include but are not limited to:

  • Preparing all aspects of the pastry section under guidance from the senior chefs
  • Helping with deliveries
  • Measuring ingredients accurately
  • Developing future pastry dishes
  • Petit fours production
  • Daily bread production
  • Assisting with stock rotation
  • Following high standard of health and hygiene regulations
  • Cleaning of kitchen and store areas

Key Requirements:

The successful candidate should have a lot of stamina, be able and eager to learn, and be passionate about food. The candidate should also be versatile and flexible, so they are able to gain experience on each section of the kitchen and meet the demands of the business.

The successful candidate should have a proven track record working within an AA Rosette or Michelin Guide awarded restaurant, or similar standard.

Any of the following qualifications are preferable:

  • City and Guilds Pastry Level 2 or 3 (or equivalent qualification)
  • SVQ/NVQ Level 2 or 3 in Professional Cookery
  • City and Guilds Diploma in Professional Cookery
  • HND/HNC In Professional Cookery
  • Basic/Intermediate Food Hygiene Certificate

Applicants should be made aware there is a substantial amount of manual handling involved in the role.

Professional self-governance and pro-active work ethic needed as the candidate will in time manage a separate and fully functioning pastry kitchen.


If you are an eager and driven individual who is passionate about cooking with some of the best produce in the country and is willing to work hard, learn and progress their career then this is the opportunity for you!

If you wish to apply, please email a cover letter and curriculum vitae to Fraser Cameron (Sous Chef) at:

Please note all potential candidates must be 18+

Apply for this position

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