Experienced Pastry Chef

Fitzpatrick Castle Hotel; Leinster; On-site; EUR 28,000 - 38,000; Full time

Job summary

Fitzpatrick Castle Hotel is seeking a pastry chef to lead pastry production in our kitchen. You will produce pastries, breads and confectionery to the highest 4-star standards, while ensuring HACCP compliance and supervising junior team members. A strong commitment to hygiene and quality is essential.

The role requires collaboration with the kitchen brigade to deliver exceptional guest experiences and participation in training and departmental meetings as required.

Responsibilities

• Offer the highest level of guest service in the hotel's food production areas.
• Ensure products meet customer expectations.
• Produce fresh breads and pastries for all service areas.
• Prepare and present food to a consistently high standard.
• Follow HACCP requirements and supervise junior kitchen staff.
• Maintain hygiene standards across all production areas.
• Complete HACCP documentation throughout the day.
• Report non-compliance in HACCP to supervisors.
• Comply with Health & Safety, Fire, Hygiene, Licensing and Employment laws.
• Show pride and commitment in your area of work.
• Attend training sessions as required.
• Participate in appraisal and department meetings.
• Maintain company policies and procedures.

Job description

SCOPE & GENERAL PURPOSE OF JOB:

To be accountable for pastry production areas of the kitchen, working with the team to ensure that Pastries, Breads and Confectionary are prepared and presented to the agreed highest standards.

SCOPE & GENERAL PURPOSE OF JOB:

To be accountable for pastry production areas of the kitchen, working with the team to ensure that Pastries, Breads and Confectionary are prepared and presented to the agreed highest standards.

ACCOUNTABILITIES:

• To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are achieved at all times.
• To ensure that the standard of products consistently meets the expectation of the customers.
• Responsible for the production of fresh breads and pastries in accordance with requests from clients, and to provide same for all food service areas
• To prepare and present food to a consistently high standard for all food service areas of the hotel.
• To follow all requirements as set down by HACCP, and to supervise junior members of the kitchen team in relation to same
• To ensure that all hygiene regulations are adhered to at all times and all food production areas are maintained at a consistently high level of cleanliness.
• To ensure that all relevant HACCP documentation is completed throughout the working day
• To document and report back to supervisors and management any non-compliance in relation to HACCP control within the kitchen
• To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.
• To have pride and commitment in your area of work.
• To attend training sessions as required.
• To attend appraisal / assess as required.
• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.
• To maintain all company policies and procedures.

This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by senior executives.