Grace Tiernan
Swords
Summary
Determined pastry chef with 13 years in diverse hospitality settings, including fine dining and luxury hotels. Recognized for developing innovative recipes and managing inventory effectively, contributing to customer satisfaction and operational efficiency. Strong interpersonal skills enhance team collaboration and problem-solving in high-pressure environments.
Overview
14
14
years of professional experience
Work History
Pastry Sous Chef
Goat In The Boat
Dublin, Ireland
11.2024 - Current
- Created innovative recipes that enhanced customer satisfaction and aligned with restaurant vision.
- Maintained ordering of ingredients/stock.
- Oversaw inventory management of baking supplies to guarantee freshness.
- Ensured compliance with health regulations and safety standards in food preparation.
- Led and trained pastry team, ensuring high-quality standards and effective execution of daily tasks.
- Designed unique menu items that expanded offerings and attracted new customers.
Senior Pastry Chef de Partie
Portmarnock Resort
06.2024 - 11.2025
- Developed innovative pastry recipes by experimenting with different flavours and textures.
- Ensured consistent quality for customer satisfaction by strictly adhering to recipe standards.
- Established a clean, efficient workspace to ensure smooth operation of the kitchen.
- Managed inventory control, resulting in reduced waste.
- Prepared and plated desserts for high-volume dining services.
- Innovated special occasion pastries that contributed positively to restaurant's reputation.
- Worked under pressure during peak hours maintaining high standard of products.
Senior Pastry Chef de Partie
Bewley's Cafe Grafton Street
11.2021 - 06.2024
- Duties include prep for mono portion desserts that require several layers and components.
- Tempering chocolate to make garnishes for desserts.
- Managed orders for the kitchen as a whole.
- Reporting to Executive Pastry Chef when issues arise and resolve them accordingly.
- Afternoon tea plating and mise en place including the savory options.
- Contributing recipes to development of desserts.
- Took charge of bakery section during absence of Head Chef ensuring continuity in operations.
- Worked under pressure during peak hours maintaining high standard of products.
- Managed orders for the kitchen as a whole.
Pastry Chef de Partie
The Marker Hotel Anantara
08.2019 - 11.2021
- Responsible for mise en place and service for the pastry section of the Brasserie in the hotel
- Prepping desserts for large groups in Conference and Events
- Preparing mise en place and service for the pastry section for the Bar in the hotel
- Guiding and directing pastry commis chefs throughout the day with prep.
- Collaborated with other chefs for seamless kitchen operations.
- Assisted head chef with menu planning, incorporating seasonal ingredients for fresh offerings.
- Maintained cool composure during high-pressure service times, ensuring smooth operation of the pastry section.
Pastry Demi Chef de Partie
The Westbury Hotel, The Doyle Collection
07.2018 - 08.2019
- Responsibilities include prepping for Afternoon Tea
- Weekends are especially busy so doing prep in big numbers vastly and swiftly in the morning is key
- Reporting to the Head Pastry Chef about prep and what duties need to be done that day
- Garnishing Afternoon Tea to a high standard
- Prepping desserts for amenities to be delivered to guests rooms
- Organising desserts for evening dinner service also
- Functions are also a big part of the pastry kitchen
- Have to be able to prep for big numbers and have good time keeping with different function schedules.
Pastry Chef de Partie
Old Street Restaurant
Malahide
05.2017 - 06.2018
- Running the pastry section of a fine dining restaurant to the highest standards
- Maintaining prep and mise en place for the section to the highest standards
- Prep includes knowledge of ice cream and sorbets to sponges, mousses, different kinds of ganache, crumb, gels etc
- Aiding in the development of new desserts for the pastry section.
Pastry Chef
The Garden House Café
Malahide
03.2016 - 04.2017
- Maintaining prep of a menu of seasonal desserts and cake
- Producing fresh brown soda bread and a variety of scones every morning
- Plating and garnishing desserts to be displayed, to a high standard.
Chef de Partie
Gotham Café
Dublin 1
08.2014 - 03.2016
- Started off prepping and doing service for salad/starter section
- Duties involved maintaining good work ethic, cleanliness and ability to move fast and work as a team and proper stock/prep rotation
- Moved up to grill section doing some prep, mainly service producing a variety of dishes
- Reporting to my head chef and sous chef
- Taking orders and working alongside during busy service periods
- Giving ideas for specials and taking on board and learning new menu items.
Line Cook
Ocean Edge Resort and Golf Club
Brewster
06.2014 - 08.2014
- Brunch shift
- Maintaining prep of salad section, fryer, flat top and grill section
- Working under pressure during service on each of the above sections at different times whilst busy
- Reported to Sous Chef and Head Chef, followed instructions from both well
- Directing others on other sections when in charge of the line.
Baker
The Wooden Spoon
Swords
01.2014 - 05.2014
Pizza Maker/Customer Service Representative
Firehouse Pizza
Ballymun
01.2013 - 02.2014
Baker
La Boulangerie Francaise
Swords
07.2012 - 12.2012
- Baked artisan breads and pastries using traditional recipes and techniques.
- Maintained cleanliness and organization of the baking area to ensure safety.
- Operated ovens and other equipment to bake products according to established recipes.
Education
Bachelor of Science - Baking & Pastry Arts
TUD
Dublin Institute of Technology, College of Arts & Tourism, Dublin 01-2014
Some College (No Degree) -
Odaios Foods Co-Lab
Odaios Foods DublinSome College (No Degree) -
Samson Training
DublinSome College (No Degree) -
Odaios Co-Lab
Odaios Foods Dublin Some College (No Degree) -
Odaios Co-Lab
Odaios Foods DublinSkills
- Staff management
- Special dietary requirements knowledge
- Cake decorating proficiency
- Stock management
- Chocolate tempering
- Calm under pressure
- Problem solving
- Attention to detail
Custom
Available upon request.
Timeline
Pastry Sous Chef
Goat In The Boat
11.2024 - Current
Senior Pastry Chef de Partie
Portmarnock Resort
06.2024 - 11.2025
Senior Pastry Chef de Partie
Bewley's Cafe Grafton Street
11.2021 - 06.2024
Pastry Chef de Partie
The Marker Hotel Anantara
08.2019 - 11.2021
Pastry Demi Chef de Partie
The Westbury Hotel, The Doyle Collection
07.2018 - 08.2019
Pastry Chef de Partie
Old Street Restaurant
05.2017 - 06.2018
Pastry Chef
The Garden House Café
03.2016 - 04.2017
Chef de Partie
Gotham Café
08.2014 - 03.2016
Line Cook
Ocean Edge Resort and Golf Club
06.2014 - 08.2014
Baker
The Wooden Spoon
01.2014 - 05.2014
Pizza Maker/Customer Service Representative
Firehouse Pizza
01.2013 - 02.2014
Baker
La Boulangerie Francaise
07.2012 - 12.2012
Bachelor of Science - Baking & Pastry Arts
TUD
Some College (No Degree) -
Odaios Foods Co-Lab
Some College (No Degree) -
Samson Training
Some College (No Degree) -
Odaios Co-Lab
Some College (No Degree) -
Odaios Co-Lab