Creative Pastry Chef: Seasonal Desserts & Menu Innovation

BrookLodge & Macreddin Village; Macreddin West; On-site; EUR 30,000 - 46,000; Full time

Job summary

BrookLodge & Macreddin Village is seeking a skilled Pastry Chef to join our Kitchen team. You will produce high-quality desserts, pastries, and baked goods while ensuring consistency, innovation, and presentation.

The ideal candidate has pastry experience, attention to detail, and the ability to work independently or as part of a dynamic kitchen. You will collaborate on menu development and maintain HACCP standards in a fast-paced hotel environment.

Qualifications

• Previous experience as a Pastry Chef in a restaurant, hotel, or bakery setting.
• Strong knowledge of pastry techniques and baking fundamentals.
• Excellent organizational and time-management skills.
• Creativity and a passion for pastry innovation.
• Understanding of food safety regulations and best practices.
• Ability to work efficiently in a fast-paced environment and handle multiple tasks.
• Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

• Prepare and present a variety of desserts, pastries, and baked goods.
• Assist in menu planning and seasonal offerings.
• Ensure consistency in taste, texture, and presentation.
• Manage daily pastry production and portion control.
• Monitor inventory and rotate stock to minimize waste.
• Maintain a clean, organized workspace and safe equipment use.
• Follow HACCP and food safety regulations.
• Adapt recipes for dietary restrictions and guest preferences.
• Stay updated on pastry trends and introduce new techniques.
• Support the broader kitchen team and other duties as needed.

Skills

Pastry techniques

Baking fundamentals

Time management

Creativity

Food safety

Fast-paced work

Evenings weekends holidays

Job description

BrookLodge & Macreddin Village is seeking a skilled Pastry Chef to join our Kitchen team. You will produce high-quality desserts, pastries, and baked goods while ensuring consistency, innovation, and presentation.

The ideal candidate has pastry experience, attention to detail, and the ability to work independently or as part of a dynamic kitchen. You will collaborate on menu development and maintain HACCP standards in a fast-paced hotel environment.