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Dylan Hotel Dublin is seeking an experienced and creative Pastry Chef to join our culinary team. The successful candidate will be responsible for the preparation, production, and presentation of high-quality pastries, desserts, breads, and baked goods for our restaurant, events, afternoon tea, and guest dining experiences.
Key Responsibilities
Prepare and present a wide range of pastries, desserts, cakes, breads, and confectionery items.
Develop seasonal dessert menus and innovative pastry offerings.
Maintain consistently high standards of quality, taste, and presentation.
Manage pastry section mise en place, stock control, and ordering.
Ensure compliance with HACCP, food safety, and hygiene standards.
Train and support junior kitchen staff where required.
Work collaboratively with the Head Chef and wider kitchen team.
Essential Requirements
Qualifications & Experience
Recognised culinary qualification (NFQ Level 6 or equivalent) in Pastry Arts, Culinary Arts, Baking & Pastry, or Professional Cookery.
Minimum 3 years’ relevant experience working as a Pastry Chef in a hotel, restaurant, bakery, or similar professional kitchen.
Strong knowledge of classical and modern pastry techniques.
Experience in dessert plating, baking, chocolate work, and bread production.
Excellent attention to detail and ability to work in a high-volume environment.
Good communication skills and ability to work as part of a team.
Desirable
Experience in a luxury or boutique hotel environment.
Knowledge of artisan bread and viennoiserie production.
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