Opis oferty pracy
Position Overview
The Pastry Chef at Dunmore House Hotel will take full ownership of the pastry section, creating exceptional desserts and baked goods across our diverse service offerings. This specialist role combines creative freedom with technical excellence, working alongside our Executive Head Chef Manuel to deliver outstanding pastry offerings for our Michelin-recognised restaurant, banqueting events, and casual dining service.
Ideal Candidate Profile
We are seeking a passionate pastry professional who combines classical training with creative innovation, and who thrives on the variety that comes with working in a multi-faceted operation. This role offers a unique opportunity to showcase your skills across different culinary contexts in a beautiful Irish coastal setting.
Why This Opportunity Is Perfect For You
- Creative Autonomy: Take ownership of the entire pastry section with the freedom to develop your own signature style whilst maintaining Michelin Guide standards. Your expertise will be valued and trusted.
- Michelin Guide Recognition: Work in a Michelin-listed establishment, creating refined pastry work that meets elevated standards and enhances your professional credentials internationally.
- Diverse Pastry Challenges: Showcase your versatility across multiple formats – from elegant plated desserts for intimate fine dining, to stunning wedding cakes and dessert displays for banquets of up to 250 guests, plus artisan bakes for our casual dining service.
- Local & Seasonal Focus: Work with exceptional Irish produce and seasonal ingredients from our permaculture kitchen gardens, creating innovative pastries that celebrate provenance and sustainability.
- Cultural Exchange: Bring your unique pastry heritage and techniques to an international kitchen environment, blending traditions and exploring new flavour combinations that reflect both your background and Irish ingredients.
- Winter Break Advantage: The 8-week paid closure period (January & February) is ideal for overseas candidates – return home to visit family, pursue additional training, or simply recharge. You'll continue to receive full salary during this time.
- Section Leadership: Build and lead your own pastry team, developing your management skills whilst maintaining hands-on creative involvement in production.
Key Responsibilities
Core Pastry Duties
- Pastry Section Ownership: Complete responsibility for all pastry production across fine dining, banqueting, and casual dining services.
- Menu Development: Create and develop dessert menus in collaboration with the Executive Head Chef, introducing seasonal specials and innovative offerings.
- Production Management: Plan and execute daily pastry production, ensuring adequate preparation for all services whilst minimising waste.
- Quality Standards: Maintain consistently high standards in taste, presentation, and technical execution across all pastry offerings.
- Banqueting Excellence: Design and deliver impressive dessert displays and celebration cakes for weddings and events (up to 250 guests).
Specialist Responsibilities
- Fine Dining Desserts: Create elegant plated desserts that complement our Michelin-recognised tasting menus, with attention to modern techniques and refined presentation.
- Artisan Baking: Produce quality baked goods for breakfast service and casual dining, including breads, pastries, and afternoon tea offerings.
- Special Dietary Requirements: Develop and maintain a repertoire of desserts accommodating various dietary needs (gluten-free, vegan, allergen-free) without compromising quality.
- Seasonal Innovation: Work with produce from our kitchen gardens to create desserts that celebrate local, seasonal ingredients and permaculture principles.
- Event Consultation: Liaise with wedding and event clients to design bespoke dessert offerings that meet their vision and exceed expectations.
Section Management
- Stock Management: Manage pastry stock levels, ordering specialist ingredients and maintaining optimal inventory.
- Cost Control: Monitor pastry section costs, managing portion control and minimising waste whilst maintaining quality.
- Team Development: Train and mentor junior pastry staff and commis chefs, sharing techniques and building section capabilities.
- Hygiene Standards: Maintain exemplary cleanliness and food safety standards in the pastry section, ensuring full compliance with regulations.
- Equipment Care: Maintain and manage pastry equipment, identifying maintenance needs and ensuring optimal working conditions.
Who Will Excel In This Role
- Pastry professionals from Asian or international backgrounds with strong classical training who are excited to work with European and Irish ingredients
- Creative pastry chefs who enjoy variety – comfortable creating refined plated desserts, impressive celebration cakes, and artisan baked goods
- Detail-oriented perfectionists who take pride in both taste and visual presentation
- Team players who can work independently whilst collaborating effectively with the wider kitchen brigade
- Professionals who value the combination of creative freedom and structured support in a quality environment
If you're ready to take ownership of a diverse pastry section, work with exceptional ingredients, and gain experience that will distinguish your career internationally, this role offers an exceptional platform for your talents.
Wymagania dotyczące stanowiska
Required Skills & Qualifications
- Minimum 3-5 years' experience as a Pastry Chef or Senior Pastry Demi Chef in quality establishments
- Professional pastry qualifications from a recognised culinary institution
- Proven experience in fine dining or luxury hotel environments
- Strong technical skills across classical and modern pastry techniques
- Experience with wedding cakes and large-scale event dessert production
- Demonstrated ability to work independently and manage a section
- Excellent organisational skills and time management
- Strong English language skills (written and spoken)
- Valid food safety certifications
Technical Skills
The successful candidate should demonstrate expertise in:
- Classical French pastry techniques and modern applications
- Chocolate work (tempering, moulding, decoration)
- Sugar work and confectionery
- Laminated dough production (croissants, danish, puff pastry)
- Artisan bread baking techniques
- Plated dessert composition and contemporary presentation
- Ice cream and sorbet production
- Cake decorating and wedding cake design
- Petits fours and afternoon tea pastries
- Alternative dietary baking (gluten-free, vegan)
Mile widziane
Desired Qualities
- Passionate about pastry innovation, seasonal ingredients, and sustainable practices
- Creative flair balanced with technical precision and consistency
- Natural attention to detail with high personal standards
- Calm under pressure with excellent planning abilities
- Collaborative team spirit whilst capable of independent work
- Genuine enthusiasm for working with locally-grown, organic produce
- Pride in creating memorable guest experiences through exceptional desserts
- Willingness to embrace the unique opportunities of our seasonal operation
Benefity
Salary & Benefits
A competitive salary package will be offered based on experience and qualifications, including:
- Competitive base salary commensurate with experience
- Holiday entitlement of 20+ days
- Paid during 8-week winter shutdown (January & February)
- Quality staff accommodation available if required (sea-view, all bills included, recently renovated)
- Meals on duty
- Professional development opportunities
- Staff discount programme
- Work in a Michelin-recognised establishment
- Access to exceptional local and garden-grown ingredients
