Pastry Chef de Partie - Create Exquisite Desserts

Cashel Palace; Munster; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Statutory Sick pay

Employee discount

Bike to work scheme

Employee assistance program

Food allowance

Company events

Additional leave

Job summary

Cashel Palace Hotel in Cashel, Ireland, is seeking a creative and enthusiastic Pastry Chef de Partie to join our esteemed culinary team. In this role, you will assist the Head Pastry Chef and help craft a wide range of desserts and baked goods while maintaining the highest standards of quality.

You will develop new recipes, mentor junior staff, and collaborate with other kitchen teams to ensure flawless service, safety, and cost control.

Qualifications

• Proven experience in a professional pastry kitchen, preferably in a luxury hotel or fine dining establishment.
• Culinary degree or diploma specialising in pastry (preferred).
• Strong knowledge of pastry preparation techniques and baking skills.

Responsibilities

• Assist the Head Pastry Chef in daily pastry kitchen operations.
• Create a wide range of high-quality desserts, pastries, and baked goods.
• Develop new recipes and contribute innovative ideas to the pastry menu.
• Ensure consistency and quality in all pastry products.
• Maintain cleanliness and organisation in the pastry kitchen.
• Train and mentor junior pastry staff.
• Collaborate with other kitchen teams to ensure smooth service.
• Manage inventory and order supplies as needed.
• Adhere to food safety and hygiene standards.
• Participate in menu planning and costing.

Skills

Pastry expert

Leadership

Time management

Creativity

Education

Pastry degree

Pastry diploma

Job description

Cashel Palace Hotel in Cashel, Ireland, is seeking a creative and enthusiastic Pastry Chef de Partie to join our esteemed culinary team. In this role, you will assist the Head Pastry Chef and help craft a wide range of desserts and baked goods while maintaining the highest standards of quality.

You will develop new recipes, mentor junior staff, and collaborate with other kitchen teams to ensure flawless service, safety, and cost control.