Head Pastry chef - Cashel Palace Hotel

SmartRecruiters, Inc.; Cashel; On-site; EUR 55,000 - 85,000; Full time

Benefits offered by this job

Statutory Sick Pay

Employee discount

Bike to work scheme

Food allowance

Job summary

Cashel Palace Hotel in Cashel is seeking a Head Pastry Chef to lead a luxury pastry operation, crafting desserts and sweet-dishes that elevate the dining experience.

Based at the 5* Cashel Palace, you will source local produce, develop innovative recipes, and coach a pastry team to maintain impeccable quality across all service periods.

Qualifications

• Proven experience in a professional pastry kitchen, preferably in a luxury hotel or fine dining establishment.
• Culinary degree or diploma specialising in pastry (preferred).
• Strong knowledge of pastry preparation techniques and baking skills.
• Creativity and ability to develop new recipes.
• Excellent attention to detail and consistency in product quality.
• Strong time management and organisational skills.
• Team leadership experience and ability to work collaboratively.
• Up-to-date knowledge of food trends and pastry innovations.
• Food safety certification.
• Ability to work in a fast-paced environment and handle pressure.
• Passion for creating exceptional desserts and pastries.
• Flexibility to work varying shifts, including weekends and holidays.

Skills

Pastry preparation expertise

Luxury-hotel pastry experience

Creativity in desserts

Attention to detail

Time management

Team leadership

Seasonal menu development

Food safety certification

Ability to work under pressure

Flexibility with shifts

Education

Culinary degree or diploma in pastry

Job description

We have a fantastic opportunity for a Head Pastry Chef to join us at the 5*Cashel Palace Hotel.

A Palladian manor, in the heart of Ireland, Cashel Palace is a luxury hideaway, meticulously restored and exquisitely reimagined. Spectacularly located by the Rock of Cashel in picturesque Co. Tipperary, the hotel is enveloped in nature and overlooked by ancient history.

Under the direction of Director of Culinary, Stephen Hayes, food will be treated as a rich celebration of life, of the land, of the locality. From light bites to elegant afternoon tea, casual bistro to formal evening dining, much produce will be sourced from the local Tipperary larder to create exciting culinary experiences.

Proud members of Ireland's Blue Book and Relais & Chateaux

Qualifications

• Proven experience in a professional pastry kitchen, preferably in a luxury hotel or fine dining establishment
• Culinary degree or diploma specialising in pastry (preferred)
• Strong knowledge of pastry preparation techniques and baking skills
• Creativity and ability to develop new recipes
• Excellent attention to detail and consistency in product quality
• Strong time management and organisational skills
• Team leadership experience and ability to work collaboratively
• Up-to-date knowledge of food trends and pastry innovations
• Food safety certification
• Ability to work in a fast-paced environment and handle pressure
• Passion for creating exceptional desserts and pastries
• Flexibility to work varying shifts, including weekends and holidays

Additional Information

Greatemployeebenefits as part of theoverall package.

Statutory Sick pay
Employee discount
Bike to work scheme
Employee assistance program
Food allowance
Company events
Additional leave