Conscious & creative dining in the heart of Wood Wharf from the trio behind Fallow restaurant. Named after native deer of the British Isles, Roe will follow the same nose-to-tail and root-to-stem ethos as its critically acclaimed sister restaurant, Fallow St Jamess. The extensive a la carte menu will be divided into nibbles and flatbreads, skewers, and grilled options, with larger plates and sides also available. As well as championing modest, British ingredients, Roes dishes will showcase underused and underappreciated produce.

As Pastry Head Chef at Roe, you will lead and shape the pastry vision of the restaurant, driving creativity, precision, and excellence across all dessert and baked offerings. From refined plated desserts to breads, and seasonal specials, you will be responsible for delivering exceptional quality while maintaining strong operational control. This is a leadership role requiring innovation, organisation, and a passion for sustainability. You will inspire your team to consistently produce beautiful, flavour-driven pastry that reflects Roes commitment to seasonality and conscious cooking.

Key responsibilities: Lead, mentor, and develop the pastry team, fostering a positive, disciplined, and high-performance kitchen culture. Oversee all aspects of pastry preparation, presentation, and service, ensuring consistency and excellence in every dish. Design, innovate, and refine dessert menus, incorporating sustainability-focused and creative techniques. Develop seasonal offerings that align with Roes culinary ethos and ingredient-led approach. Manage daily pastry kitchen operations, optimising workflow and efficiency. Maintain the highest standards of food safety, hygiene, and compliance. Control food and labour costs, conduct regular stock takes, and work within agreed budgetary targets. Establish and maintain strong supplier relationships, ensuring premium quality and ethically sourced ingredients. Collaborate closely with the Head Chef, Executive Pastry Chef and front-of-house team to deliver a seamless and memorable guest experience. Oversee training and progression plans for pastry chefs and commis team members.

About you: Proven experience as a Pastry Head Chef or Senior Pastry Sous Chef within a high-quality, fast-paced kitchen. Strong technical expertise across plated desserts, baking, chocolate work, and contemporary pastry techniques. A deep passion for sustainability, seasonality, and ingredient-led innovation. Demonstrated leadership ability, with a commitment to training and developing high-performing teams. Excellent organisational and time-management skills, with the ability to manage multiple service demands. Commercially aware, with experience managing food costs, GP targets, and labour budgets. A collaborative and solutions-focused mindset, committed to maintaining a supportive and ambitious kitchen culture.

The benefits: Competitive salary. Career progression. Continuous Learning and Development programme including external opportunities such as WSET and Leadership courses. Wellbeing initiatives. Reward and recognition schemes. Free welcome lunch for you and a guest. 50% restaurant discounts across the group. 25% Friends and Family discounts. 50% discount on company retail. Supplier trips, staff parties and team socials. Staff meal during your shift. Increased holiday entitlement after three years employment. Enhanced parental leave (after one years employment). Sabbaticals (after three years employment). Fowl Mouth: the opportunity for our employees to use Fowl as a venue to organise a professional pop-up night.

At ROE, we're passionate about fostering an environment that allows everyone to thrive and prosper, regardless of background. Diversity of perspective and an inclusive approach that promotes the voice of those experiences and viewpoints are well-known to be beneficial for our company and, consequently, career advancement.

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