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KeyResponsibilities Prepare and produce a wide range of pastries, desserts, breads, cakes, and plated desserts Design and update dessert menus in line with seasonal ingredients and hotel concepts Ensure consistent quality, taste, and presentation across all pastry items Manage daily miseenplace and production schedules Supervise and train commis pastry chefs and kitchen assistants (if applicable) Maintain cleanliness and organisation of the pastry kitchen Ensure compliance with HACCP, food safety, and hygiene regulations Control food costs, minimise waste, and manage stock levels Collaborate with the Executive Chef and kitchen team for events, banquets, and promotions Assistwith ordering ingredients andmaintainingsupplier standards This job description is not intended to be either prescriptive orexhaustive,it is issued as a framework to outlinemain areasof responsibility at the time of writing.
RequiredExperience&Skills Professional qualification in Pastry Arts or Culinary Arts preferred Proven experience as a Pastry Chef or Pastry Cook, ideally in a hotel or high-volume kitchen Strong knowledge of baking techniques, and dessert plating Creativity with strong attention to detail Ability to work early mornings, weekends, and holidays Good timemanagement and organisational skills Team player with a positive, flexible attitude Eligibility to work in Ireland.
Experience Minimum of 23years experience in a professional pastryrole Hotel orfine-diningexperience an advantage The Graceis an equal opportunity employer. xcfaprz
We strive to create andmaintaina diverse workforce where everyone is respected and included.
Skills: Head Pastry Chef Negotiable Permanent
Compétences linguistiques
- English
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