Head Baker (W/M)

The Vendom Company; Cong; On-site; EUR 40,000 - 50,000; Full time

Benefits offered by this job

Professional training and development opportunities

Discounted accommodation

Annual Staff Appreciation Party

Employee recognition events

Meals provided on duty

Complimentary dry cleaning of business attire

Job summary

The Vendom Company is seeking a dedicated Head Baker to join the Pastry Kitchen team at Ashford Castle, located in Cong, County Mayo, Ireland. This full-time position involves working closely with Executive Head Pastry Chef Benjamin Bourgeois to deliver exceptional quality bakery items that adhere to Forbes Five-Star and Red Carnation Hotels standards.

Responsibilities include managing section stock, preparing bakery items, training team members, and ensuring compliance with health and safety regulations. Ideal candidates should possess a professional culinary qualification and previous experience in a similar role.

Qualifications

• Previous experience as a Head Baker in a four- or five-star hotel.
• Passion for bakery and high-quality food presentation.
• Fluency in written and spoken English.

Responsibilities

• Ensure accurate section stock levels.
• Prepare and manage bakery items according to recipes.
• Train and support team members in standards and compliance.
• Monitor and record fridge temperatures daily.

Skills

Culinary Arts, Pastry, or Bakery qualification

Strong practical bakery skills

Excellent communication skills

Experience managing food and labour costs

Ability to work effectively in a fast-paced environment

Education

Professional qualification in Culinary Arts, Pastry or Bakery

Job description

We are currently recruiting an enthusiastic and dedicated Head Baker to join the Pastry Kitchen team at Ashford Castle, working under our Executive Head Pastry Chef, Benjamin Bourgeois. This is an exciting opportunity to be part of a world‑class pastry operation, delivering exceptional quality in line with Forbes Five‑Star and The Red Carnation Hotels standards.

Location: Cong, County Mayo, Ireland.

Employment type: Full‑Time.

Working pattern: 5 days over 7 days (including some weekends & Bank Holidays).

Key Responsibilities

• Ensure section stock levels are accurate and requisitioned in line with SOPs.
• Plan, prepare, and hand over mise en place in accordance with SOPs.
• Prepare all bakery items in line with recipes and Red Carnation Hotels standards.
• Create bread and pastries alongside the Executive Pastry Chef.
• Set up and manage the section to maximise productivity while adhering to Health & Safety and hygiene regulations.
• Maintain clean, organised, labelled, and correctly rotated stock.
• Communicate equipment, food, or staffing challenges promptly to the Chef on duty.
• Train and support team members to ensure consistent standards and recipe compliance.
• Advise kitchen management on stock ordering in line with business levels, minimising waste.
• Monitor and record fridge temperatures daily in accordance with food safety requirements.

What’s in It for You

• Professional, award‑winning training and development opportunities.
• Discounted accommodation across the Red Carnation Hotel Collection.
• Annual Staff Appreciation Party and employee recognition events.
• Discounted rates with local businesses and third‑party service providers.
• Heavily subsidised accommodation (subject to availability).
• Meals provided on duty.
• Complimentary dry cleaning of business attire.
• Friend and family referral bonus scheme.
• Two paid volunteering days each year.
• Holiday allowance increasing with service, up to 25 days.
• Hotel‑based recognition incentives.
• Free access to the Employee Assistance Programme.

Profile

• A professional qualification in Culinary Arts, Pastry or Bakery.
• Previous experience in a similar Head Baker role within a four‑ or five‑star hotel environment.
• Strong practical bakery skills and technical knowledge.
• Proven experience managing section cost controls, including food and labour costs.
• Passion for bakery, pastry, food production, and high‑quality presentation.
• Excellent communication and organisational skills.
• Ability to remain calm and effective in a fast‑paced environment.
• Flexible, innovative, and adaptable approach.
• Fluency in written and spoken English.