job-Details
Chef de Partie (Specialising in Plant based Pastry)
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Company Details Confidential -
Ref: #JOB-2436100 -
It's a Trap, 81 Aungier Street, Dublin 2, D02 DK50 -
No of positions: 1 -
Paid Position -
39 hours per week -
36605.00 Euro Annually -
Published On: 28 Feb 2026 -
Closing On: 28 Mar 2026
In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
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. Key Responsibilities •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. Required Qualifications & Skills •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:
Career Level
- Managerial
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