Pastry Senior Chef De Partie

Park Hotel Kenmare is one of Ireland’s most distinguished and exciting luxury destinations. Nestled along the shores of Kenmare Bay, Park Hotel Kenmare offers timeless luxury, warm Irish hospitality, and exceptional personalised service. As a proud member of Relais & Châteaux and holder of two Michelin Keys, the hotel is internationally recognised for its refined elegance, culinary excellence, and commitment to creating unforgettable guest experiences. With a proud heritage dating back to 1897, the hotel blends historic charm with contemporary comfort, welcoming discerning guests from around the world seeking tranquillity, authenticity, and understated luxury.

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 Ireland’s 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 O’Sullivan, you will have creative autonomy for conceiving, executing and continuously evolving a world-class pastry programme that complements Landline’s menu offerings while elevating every guest touchpoint—from 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 Landline’s “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.

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

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.