Pastry Senior Chef De Partie

Position Overview

An exceptional opportunity has arisen for a visionary technically accomplished and creatively driven Senior Pastry Chef De Partie within our kitchen team in Landline at the internationally celebrated Relais & Chateaux Park Hotel Kenmare.

Situated within one of Irelands most distinguished luxury hospitality destinations that is recognised with Two Michelin Keys Landline offers an elegant and immersive culinary experience rooted in the meeting point of land sea seasonality and Irish provenance. The restaurant is proudly listed in the Michelin Guide for its refined modern cuisine exceptional produce-led menus and polished dining standards.

With the impeccable support of our Head Chef James OSullivan you will have creative autonomy for conceiving executing and continuously evolving a world-class pastry programme that complements Landlines menu offerings while elevating every guest touchpointfrom petits fours and bread service through to plated desserts and bespoke in-room amenities.

This is an excellent opportunity for a seasoned Pastry Chef De Partie to develop in their career and explore their creative passion for pastry cuisine.

Key Responsibilities

1. Pastry Vision Concept Development & Culinary Excellence

• Create seasonally changing dessert menus that reflect:
  • contemporary fine dining innovation
  • Authentic Irish and indigenous ingredients
  • sophisticated balance of flavour texture acidity sweetness and visual artistry.
• Develop signature pastry experiences that align with Landlines land meets sea culinary narrative.
• Produce Michelin-calibre:
  • plated desserts
  • petits fours
  • artisan breads
  • breakfast pastries
  • celebration cakes
  • bespoke private dining confections when required
  • In-room welcome amenities
• Ensure each pastry presentation contributes to the emotional arc of the guest tasting journey.
• Collaborate with Sommelier and Head Chef on dessert wine pairings and sensory sequencing.

2. Senior Role

• Train junior pastry chefs commis chefs and apprentices to luxury five-star and Michelin Guide standards.
• Establish clear daily production systems mise en place schedules service timelines and finishing protocols.
• Lead by example during prep and service with exacting standards in consistency cleanliness and composure.

3. Product Sourcing & Sustainability

• Work closely with Executive Chef and trusted local producers to source exceptional seasonal Irish ingredients.
• Integrate hotel-grown herbs edible flowers and garden ingredients where appropriate.

Qualifications :

Ideal Candidate

Essential Experience:

• Minimum 3 years pastry experience in:
  • Michelin-starred
  • Michelin Guide
  • Relais & Châteaux
  • or equivalent ultra-luxury fine dining environments
• Proven experience designing high-end plated dessert menus.
• Strong bread and artisanal baking background.
• Exceptional modern pastry technique with classical foundations.

Technical Competencies:

• Chocolate tempering and showpiece work  
• Fermentation and cultured dairy applications
• Fine dining plate architecture
• Allergen-conscious pastry development

Competencies:

• Calm and structured under pressure
• Inspirational trainer and mentor
• Highly organised production planner
• Strong communicator across kitchen and front of house
• Detail obsessed with elevated aesthetic standards
• Commercially aware with strong cost discipline

Additional Information :

Some Of Our Benefits:

• Competitive & generous rate of pay.
• Discounted rates on rooms at Park Hotel Kenmare and other Relais & Chateaux properties.
• 50% off Food and Beverages/ 30% off spa treatments & 20% off spa products.
• Free use of spa/ gym facilities.
• Excellent Training and Personal development.
• Complimentary healthy meals whilst on duty.
• Complimentary on-site parking.

Remote Work :

No

Employment Type :

Full-time