Pastry Chef

The Metropole Hotel is looking for a part time Pastry Chef to join their kitchen team.

Pastry Chef

Head Chef

COMMITMENT to the PASSIONATE PURSUIT OF PERFECTION: Every team member is expected to strive for the 'Passionate Pursuit of Perfection' to ensure that the hotel guest's comfort and satisfaction is catered for in a friendly, helpful, efficient and personalised manner.

Supervision of all working of the kitchen and the cooking of all dishes on menus; delegate and supervise work of kitchen staff, take charge of kitchen in Head Chef\'s absence and carry out their responsibilities.

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Create new and exciting desserts to renew our menus and engage the interest of customers.
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Guide and motivate pastry assistants to work more efficiently.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Maintain high standards of culinary skills in preparation, cooking and presentation of all food, in line with hotel standards.
• To assist in taking physical stock, controlling stock rotation and preparing potential food costs.
• Liaise with Management, Head Chef and other departments over business and special requirements.
• Receiving and checking delivered goods (for quantity and quality) against requisitions and delivery notes.
• To ensure that service from the Kitchen is prompt and courteous.
• To assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas.
• Delegate duties to the staff and supervise their work.
• To train and supervise in menu planning, ordering, rota compilation and menu costing with the Chef de Partie and Commis Chef. To help plan, create and cost menus and to ensure set food percentage is achieved whilst maintaining standards.
• Ensure that personal and working standards of cleanliness are adhered to.
• To ensure that the equipment is functional and well maintained.
• Secure the company's stock and property, ensuring all keys are included in hotel key system in order to provide possible access to all lockable areas, cupboard, fridges, equipment and padlocks at any time.
• Ensure that all aspects of Health and Safety, Hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures etc. are adhered to within the relevant departments.
• To ensure all training carried out within the Kitchen is recorded and all training records are up to date.
• To help control quality of food produced, portions served, plating and waste.
• To ensure all areas are clean, safe and tidy.
• To help ensure a good working relationship with suppliers and colleagues in other departments.
• To comply with any reasonable request by Management
• All staff of the company are required to make themselves available for training and communication meetings for which notice will normally be given.

• Competitive rate of pay
• Relocation Assistance
• Access to our Company Pension Scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across our restaurants
• Special rates in our hotel accommodation
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards

• Part-time

• Management and Manufacturing
• Industries
• Hospitality

Cork, County Cork, Ireland