Chef De Partie - Pastry

Ballyfin Demesne; Ballyfin; On-site; EUR 45,000 - 65,000; Full time

Job summary

Ballyfin Demesne invites a talented Pastry Chef to join a Michelin-star kitchen. You will report to the Head Pastry Chef and lead the pastry section, crafting desserts, chocolates, and pastries with creative, guest-focused flair.

The role operates five days over seven, Monday through Sunday, with a competitive salary and strong employee benefits. You will be hands-on in recipe development and dessert design for tasting menus, ensuring seasonal and high-quality outputs.

Qualifications

• Experience in pastry production and desserts.
• Understanding of recipe development and plating.
• Knowledge of HACCP and kitchen hygiene standards.

Responsibilities

• Support the Head Pastry Chef in the pastry section to ensure high quality pastries, chocolates and desserts.
• Create alternative desserts for guests with allergies or intolerances.
• Collaborate on dessert selections for tasting menus that change daily.
• Develop new recipes for pastry areas including bread, ice-creams, seasonal preserves and petit fours.
• Maintain high kitchen hygiene and ensure equipment is respected and kept in good order.
• Assist in keeping menus seasonal and dishes prepared to specification, quality, portion size and temperature.

Skills

Pastry

Dessert creation

Food safety

Job description

This is an exciting opportunity to join a Michelin Star restaurant and work alongside a team of very talented chefs as well as our Michelin Star Executive Chef Richard Picard-Edwards.

This is a full-time, 5 days over 7 days, Monday to Sunday position.

Reporting to our Head Pastry Chef, you will be responsible for the pastry section of the kitchen. At all times you are responsible to ensure that high standards of performance and quality is consistently produced within your section.

Duties & Responsibilties include (but not limited) to:

• Support the Head Pastry Chef in the successful running of the Pastry Section of the kitchen ensuring high quality ingredients are used to make consistently high-quality pastries, chocolates and desserts.
• Ability to create alternative desserts of equal standards for guest suffering from food allergies / intolerances.
• In collaboration with the Head Pastry Chef, design dessert selections for a tasting menu /ALC which changes daily.
• Required to be hands-on and creative in developing new recipes for all pastry areas including bread, ice-creams/sorbets, seasonal preservatives, lunch desserts, petit fours, and in room amenities
• To ensure a high level of hygiene throughout the Kitchen, and ensure all of the team respect and maintain the equipment
• Assist the Head Pastry chef in ensuring menus are in season
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature

Offering a competitive salary and amazing employee benefits.