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Application Details
In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
Job Description
Overview Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
* Key Responsibilities Production: Prepare, produce, and present pastries, desserts, and breads to the highest standards of quality, consistency, and presentation.
* Section Management: Support the Head Pastry Chef in daily operations, ensuring mise en place, stock control, and smooth service delivery.
* Menu Innovation: Contribute creative ideas to seasonal menus and specials, maintaining alignment with hotel standards and guest expectations.
* Team Leadership: Train, mentor, and motivate junior team members, fostering a culture of excellence and continuous improvement.
* Operational Efficiency: Maintain organized, clean, and fully equipped workstations; oversee equipment care and storage management.
* Food Safety & Compliance: Adhere strictly to hygiene, and health and safety regulations, reporting hazards or incidents promptly.
* Cost Control: Monitor stock levels, minimize waste, and assist in inventory management to ensure efficient use of resources.
* Guest Experience: Deliver consistently high-quality pastry items, addressing guest feedback and ensuring satisfaction.
* Collaboration & Communication: Work effectively with other kitchen sections and departments to support overall service operations and events.
* Professional Standards: Uphold hotel values, grooming, and service standards; demonstrate flexibility, integrity, and commitment to excellence.
* Sector:
Career Level
* Experienced [Non-Managerial]
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