Chef De Partie - Pastry

Ballyfin Demesne; Ballyfin; On-site; EUR 42,000 - 62,000; Full time

Job summary

Ballyfin Demesne in Ireland's Michelin-starred kitchen is seeking a passionate Pastry Chef to lead the pastry section under the Michelin Star Executive Chef Richard Picard-Edwards. This full-time role covers 5 days over 7, Monday to Sunday, reporting to Head Pastry Chef.

You will craft high-quality pastries, chocolates and desserts, create allergen-friendly options, design daily tasting menu desserts, and develop new recipes while upholding hygiene and seasonal menus.

Qualifications

• Experience leading pastry section in a high-end kitchen.
• Ability to create desserts suitable for guests with allergies.
• Hands-on and creative in developing new pastry recipes.

Responsibilities

• Support the Head Pastry Chef in running the pastry section with high-quality pastries, chocolates and desserts.
• Create desserts for guests with allergies/intolerances.
• Design dessert selections for tasting menus which change daily.
• Develop new pastry recipes including bread, ice-creams/sorbets, petit fours, and in-room amenities.
• Maintain high hygiene standards in the kitchen and ensure proper equipment usage.
• Assist in ensuring menus are in season.
• Ensure dishes meet specification, quality, portion size and temperature.

Skills

Pastry skills

Creativity

Menu design

Allergen-friendly desserts

Hygiene & 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

This is an exciting role for a passionate and creative individual to join our team.

Offering a competitive salary and amazing employee benefits.