Apprentice Pastry Chef

SHOREDITCH EVENTS COMPANY LTD

London (E1 2LY)

Closes in 17 days (Monday 1 December 2025 at 11:59pm)

Posted on 12 November 2025

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Summary

As an Apprentice Pastry Chef, you’ll assist with the preparation and creation of a wide range of desserts, pastries, cakes, and baked goods. You’ll gain hands-on experience in a professional kitchen while working towards a recognised qualification in pastry or professional cookery.

Wage

£0 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course
Pastry chef (level 3)
Hours
Shift work, including weekends. Shifts to be confirmed.

40 hours a week

Start date

Thursday 1 January 2026

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

  • Support the pastry team in daily preparation and service.
  • Learn baking, decorating, and plating techniques.
  • Maintain high standards of hygiene and food safety.
  • Assist with stock rotation and ingredient preparation.
  • Follow recipes accurately and contribute to new ideas.
  • Support other departments with food preperation.

Where you'll work

104 Railway Arches, Cannon Street Road
London
E1 2LY

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

STRAIGHT A TRAINING LIMITED

Training course

Pastry chef (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
  • Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
  • Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
  • Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
  • Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
  • Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
  • Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
  • Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
  • Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
  • Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
  • Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
  • Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
  • Use sensory and related to methods to ensure ingredients are the right quality.
  • Interpret specifications to achieve intended quality standards
  • Manage time, temperature and environment when preparing and cooking refined products
  • Identify and resolve errors during the production process
  • Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
  • Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
  • Select and use specialist pastry equipment and technology to make refined finished products
  • Prepare, check, clean, and maintain specialist pastry equipment
  • Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
  • Plan to meet daily demand, allocating resources and proactively managing risk to production.
  • Prepare mise en place lists
  • Adapt plans according to variable internal and external factors
  • Improve or develop new products considering customer, profit, standards and brand fit
  • Adopt sustainable working practices to minimise waste and maximise yield for product batches
  • Use professional communication styles and methods relevant to a commercial kitchen.
  • Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.
  • Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
  • Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
  • Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
  • Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
  • Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
  • Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
  • Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
  • Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
  • Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
  • Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
  • Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
  • Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
  • Use sensory and related to methods to ensure ingredients are the right quality.
  • Interpret specifications to achieve intended quality standards
  • Manage time, temperature and environment when preparing and cooking refined products
  • Identify and resolve errors during the production process
  • Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
  • Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
  • Select and use specialist pastry equipment and technology to make refined finished products
  • Prepare, check, clean, and maintain specialist pastry equipment
  • Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
  • Plan to meet daily demand, allocating resources and proactively managing risk to production.
  • Prepare mise en place lists
  • Adapt plans according to variable internal and external factors
  • Improve or develop new products considering customer, profit, standards and brand fit
  • Adopt sustainable working practices to minimise waste and maximise yield for product batches
  • Use professional communication styles and methods relevant to a commercial kitchen.
  • Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.

Training schedule

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Mathematics (grade 4)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Problem solving skills
  • Presentation skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience

About this employer

Shoreditch Events is a London based bespoke event and party planning management company, with well established reliability and resource at it's heart. Boasting venues on both land and water we are the first choice for London's top businesses and private client functions

http://www.limoncellocatering.co.uk (opens in new tab)

Disability Confident

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

Junior / Commis Pastry Chef

  • Start taking on more responsibility in preparation and production.
  • Develop skills in complex techniques such as tempering chocolate, sugar work, and advanced decoration.
  • Begin assisting with menu development and portion control.


Demi / Chef de Partie (Pastry Section)

  • Manage a specific area of the pastry kitchen (e.g., desserts, cakes, viennoiserie).
  • Supervise junior staff or apprentices.
  • Contribute to menu planning, recipe creation, and inventory management.

Pastry Sous Chef

  • Second-in-command in the pastry section.
  • Oversee day-to-day operations, ensure quality and consistency, and coordinate production schedules.
  • Mentor junior staff and apprentices.

Head / Executive Pastry Chef

  • Lead the entire pastry department.
  • Responsible for creative direction, menu design, cost control, and kitchen management.
  • Represent the kitchen externally, develop signature desserts, and innovate new products.

Specialisation / Entrepreneurship (Optional)

  • Open your own bakery, patisserie, or dessert-focused business.
  • Specialise in areas such as chocolate, bread, wedding cakes, or haute pâtisserie.
  • Teach, consult, or write for culinary publications.

Ask a question

The contact for this apprenticeship is:

STRAIGHT A TRAINING LIMITED

The reference code for this apprenticeship is VAC2000000220.

Apply now

Closes in 17 days (Monday 1 December 2025 at 11:59pm)

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