Job Description
Chef de Pastry - Skills, Responsibilities & Role Description
Location: Killarney, County Kerry, Ireland
Introduction to the Role
The role of Chef de Pastry is a senior and highly skilled position within the culinary team, responsible for leading all pastry and dessert operations within the business. Located in Killarney, Co. Kerry, one of Ireland's most beautiful and internationally renowned tourist destinations, this role plays a vital part in delivering a memorable dining experience to both domestic and international guests.
Killarney is known for its natural beauty, vibrant hospitality sector, and high visitor numbers throughout the year. As such, the Chef de Pastry must be capable of working to consistently high standards in a dynamic, fast‑paced environment, particularly during peak tourist seasons. The successful candidate will combine technical pastry expertise, creativity, leadership, and organisational skills to ensure excellence across all pastry offerings.
The Chef de Pastry will have full responsibility for the pastry section, working closely with the Head Chef and senior management to design menus, maintain quality control, manage staff, and ensure compliance with food safety and hygiene regulations. This position requires a passionate professional with a strong work ethic, attention to detail, and a commitment to culinary excellence.
Overall Purpose of the Role
The primary purpose of the Chef de Pastry role is to:
* Lead and manage the pastry kitchen effectively
* Produce high‑quality desserts, pastries, baked goods, and specialty items
* Maintain consistent standards of presentation, taste, and innovation
* Contribute creatively to menu development and seasonal offerings
* Ensure efficient kitchen operations while adhering to food safety and hygiene standards
* Support the overall reputation and success of the business through outstanding pastry products
Key Responsibilities
1. Pastry Production & Culinary Excellence
Prepare, produce, and present a wide variety of desserts, pastries, cakes, breads, and baked goods to the highest professional standard.
Execute both classic and modern pastry techniques, including laminated doughs, chocolate work, sugar work, plated desserts, and baked desserts.
Ensure all pastry items meet the business's quality, flavour, and presentation standards.
Maintain consistency across all services, including breakfast, lunch, dinner, events, and special functions.
Adapt production levels according to business needs, seasonality, and customer demand.
Ensure timely preparation and delivery of all pastry items for service.
2. Menu Development & Creativity
Design, develop, and update dessert and pastry menus in collaboration with the Head Chef.
Create seasonal menus that reflect availability of fresh, local, and high‑quality ingredients.
Introduce innovative dessert concepts while respecting traditional favourites.
Develop specialty items for events, celebrations, and tourist‑focused offerings.
o Sector: accommodation and food service activities
Career Level
* Experienced [Non-Managerial]
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