Pastry Chef / Dessert & Kitchen Professional

ABOUT US

Nestled in the heart of Ireland, in the vibrant town of Tullamore, the Bridge House Hotel is one of the leading wedding venues in Offaly, perfectly located with easy access from Dublin, Galway, and Limerick.

Our luxurious four-star hotel is a family run hotel renowned across the Midlands and central Ireland for hosting unforgettable weddings, providing warm hospitality and memorable experiences for our guests. Weddings and Special Events are at the heart of what we do.

ROLE RESPONSIBILITIES

We are looking for a passionate and experienced Pastry Chef / Dessert & Pastry Kitchen Professional to join our busy hotel kitchen team.This is an excellent opportunity for an experienced Pastry Chef or a skilled kitchen professional with a strong interest and proven experience in dessert preparation, pastry work and food presentation.

The successful candidate will take responsibility for the preparation and presentation of desserts, pastries and baked products across the hotel, including restaurant service, weddings, banquets, functions and special events.

We are particularly interested in candidates who take pride in producing attractive, high-quality desserts and who enjoy the creative side of food preparation and plating.

Key Responsibilities

Pastry & Dessert Preparation

• Prepare and produce a variety of desserts, pastries, cakes, tarts, cheesecakes and baked products to a consistently high standard.
• Prepare and plate desserts for restaurant and function service.
• Assist with the preparation of desserts and pastry items for weddings, conferences, banquets and other hotel events.
• Ensure all desserts are presented attractively and consistently in line with the hotel's standards.
• Follow recipes and agreed portion sizes to ensure consistency.
• Assist with the development of new dessert ideas and seasonal offerings.
• Prepare suitable garnishes, sauces, creams, coulis and accompaniments for plated desserts.
• Ensure desserts are ready and presented on time for each service.
• Work closely with the Head Chef and wider kitchen team to coordinate dessert requirements.

Food Quality & Presentation

• Maintain consistently high standards of taste, quality and presentation.
• Demonstrate excellent attention to detail when plating and finishing desserts.
• Ensure portion control and presentation standards are maintained.
• Take pride in producing food that meets the expectations of hotel guests and customers.
• Respond positively to feedback and continually look for ways to improve quality and presentation.

Events & Banqueting

• Prepare desserts and pastry products for weddings, conferences, private functions and other events.
• Work to agreed quantities and production schedules for large-volume functions.
• Ensure desserts are prepared and ready in accordance with event service times.
• Assist with buffet and dessert displays where required.
• Adapt to changing business requirements during busy periods.

Food Safety & Hygiene

• Follow all hotel food safety, hygiene and HACCP procedures.
• Ensure all food is stored, labelled, dated and rotated correctly.
• Follow appropriate allergen procedures and ensure allergen information is communicated accurately.
• Maintain high standards of personal hygiene and food handling.
• Keep the pastry/dessert preparation area clean, organised and safe at all times.
• Complete all required food safety and temperature records.
• Minimise food waste and use ingredients efficiently.

The ideal candidate will have:

• Previous experience working as a Pastry Chef, Pastry Cook, Dessert Chef, Chef de Partie or experienced kitchen professional.
• Proven experience preparing and plating desserts.
• Good knowledge of pastry, baking and dessert preparation techniques.
• A genuine interest in pastry and dessert presentation.
• Excellent attention to detail.
• The ability to work efficiently in a busy kitchen environment.
• Good organisational and time-management skills.
• The ability to work independently and as part of a team.
• A positive attitude and willingness to learn.
• A strong understanding of food hygiene and HACCP requirements.

Essential Skills:

• Dessert preparation and plating experience
• Good kitchen experience
• Food hygiene awareness
• Ability to work under pressure
• Good attention to detail
• Team player
• Reliable and organised

What We Offer

• Competitive salary
• Supportive family-oriented working environment.
• Certified “Great Place to Work”
• Bike to work scheme
• On site parking
• Wellness programme
• Gym membership
• Staff discounts
• Pension scheme
• Discounted Group Health Insurance
• Ongoing training and development

The Bridge House Hotel is an equal opportunity employer