Pastry Chef Apprentice

EATALY RETAIL UK LIMITED

LONDON (EC2M 3TP)

Closes in 18 days (Monday 10 August 2026)

Posted on 22 July 2026

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Summary

The apprentice will participate in the production of all pastry items for Eataly’s counters and restaurants.

Wage

£12,481 a year

Minimum wage rates (opens in new tab)

Training course
Pastry chef (level 3)
Hours
Shift work may include Mornings, Evenings and Weekends.

30 hours a week

Start date

Monday 17 August 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

  • Learn a wide variety of pastry techniques mixing Italian and French pastry and working on gelato, cakes, lamination, macaroons and much more!
  • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato, and other Italian desserts
  • To ensure that the kitchen area is cleaned throughout the day
  • To ensure the highest standards of hygiene and sanitation

Where you'll work

135 BISHOPSGATE
LONDON
EC2M 3TP

Training

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

Training provider

THE OPPORTUNITY PROVIDER LTD

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

You will also receive on‑the‑job training, including food hygiene, allergen awareness, equipment use, brand standards, and health & safety procedures

Requirements

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

Skills

  • Attention to detail
  • Team working
  • Creative
  • Initiative

About this employer

Founded in 2007, Eataly was born from Oscar Farinetti’s idea to gather high-quality food at sustainable and reasonable prices for all, celebrate Italian biodiversity, and create an informal, natural and simple place to Eat, Shop, Learn, all under one roof.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

  • There are always opportunities to grow. For someone interested in hospitality as a long-term career, we provide regular reviews with line manager and development plans to get employees ready for the next step
  • As a Commis Chef starting with us, we usually see promotion to a Demi-Chef de Partie within 6 months and to Chef de Partie within 18 months

Ask a question

The contact for this apprenticeship is:

THE OPPORTUNITY PROVIDER LTD

The reference code for this apprenticeship is VAC2000044235.

Apply now

Closes in 18 days (Monday 10 August 2026)

After signing in, you’ll apply for this apprenticeship on the company's website.