Pastry Chef De Partie

Job description

Job Title: Pastry Chef de Partie.

Location: Kingscourt, Co. Cavan.

Role Type: Full-time, Permanent.

Reports To:Head Pastry Chef / Executive Chef.

About the Role:

We are currently recruiting a skilled Pastry Chef de Partie for a prestigious 4-star castle hotel known for its high-end weddings, afternoon teas, and refined dining experiences. This role offers an excellent opportunity for a talented pastry professional to grow within a well-structured, creative, and supportive pastry department.

The successful candidate will be responsible for producing high-quality pastries, desserts, breads, and confectionery while maintaining exceptional standards of presentation, organisation, and hygiene.

What’s in it for you?

• €16 per hour
• Work within an established pastry team in a renowned historic hotel
• Opportunities to develop skills across patisserie, dessert production, and event-focused pastry work
• Exposure to high-volume weddings, banqueting, and afternoon tea service
• Career progression opportunities within a respected kitchen brigade
• Training, development, and creative input encouraged
• Staff meals provided
• Uniform supplied

Key Responsibilities:

• Prepare, bake, and present pastries, desserts, breads, and afternoon tea items to the highest standard
• Maintain organisation and mise-en-place for your section within the pastry kitchen
• Assist with menu development and seasonal dessert concepts
• Ensure all dishes meet the hotel’s quality, taste, and presentation standards
• Follow strict HACCP and food safety procedures at all times
• Monitor stock levels, rotation, and reduce waste where possible
• Work closely with the Head Pastry Chef and support junior pastry staff
• Contribute to banquet and wedding dessert production during busy periods

Key Requirements:

• Previous experience as a Pastry Chef de Partie or strong Demi CDP in a hotel or pastry-led environment
• Strong pastry and baking skills with excellent attention to detail
• Creativity and passion for patisserie, plated desserts, and modern presentation
• Good organisational skills with the ability to manage a section independently
• Understanding of HACCP and food safety standards
• Ability to work efficiently in a fast-paced, high-volume kitchen
• Flexibility to work shifts, including weekends and event-driven hours