Chef de Partie (Specialising in Plant based Pastry)

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Application Details

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1. 3413352966309;-6.26561880111694;It's a Trap , 81 Aungier Street , Dublin 2 , D02 DK50

Role Overview

We are seeking a visionary Chef de Partie to lead our plant-based pastry and bakery department. This role is designed for a creative leader capable of driving culinary innovation from initial concept through to commercial launch. The ideal candidate will combine classical artistry with contemporary design thinking to produce market-leading products that embody our brand’s distinctive identity.

• Artisan Production Management: Oversee the daily production of premium plant-based breads and pastries, ensuring rigorous consistency within a high-tempo commercial environment.
• Bespoke Pastry Design: Concept and execute sophisticated modern pastries, including mousses, macarons, and signature hyper-realistic fruit-shaped desserts.
• Strategic Recipe Innovation: Spearhead the development of seasonal, plant-based recipes that uphold our "trap" philosophy: delivering high-quality, undetectable vegan alternatives.
• Operational Excellence: Direct production planning and quality control protocols, leveraging extensive experience in managing bespoke and made-to-order patisserie operations.
• Compliance & Sustainability: Ensure total adherence to Irish and EU food safety, hygiene (HACCP), and labelling regulations while prioritizing ethical ingredient sourcing.
• Mentorship: Act as a creative lead, inspiring junior team members and maintaining superior standards of presentation and brand storytelling.

• Specialised Education: A professional certification in Plant-Based Patisserie (e.g., Le Cordon Bleu) is essential.
• Technical Expertise: Comprehensive mastery of modern pastry, chocolateries, and plated dessert techniques.
• Professional Experience: A minimum of 3+ years in professional pastry roles, with a proven background in custom-order management and high-volume environments.
• Creative Portfolio: Demonstrated success in culinary competitions or specialised masterclasses
• Food Safety: Mandatory HACCP Level 3 certification or equivalent.
• Communication: Excellent proficiency in English is required; fluency in an additional EU language is considered advantageous.
• Sector:

• Managerial