Head Pastry chef - Cashel Palace Hotel

Relais & Châteaux; Cashel; On-site; EUR 55,000 - 75,000; Full time

Benefits offered by this job

Statutory Sick Pay

Employee discount

Bike to work scheme

Employee assistance program

Food allowance

Company events

Additional leave

Job summary

Cashel Palace Hotel in Ireland is seeking a Head Pastry Chef to lead a luxury pastry program, crafting exceptional desserts and patisserie across all dining outlets.

Reporting to the Director of Culinary, you willdevelop and refine pastry menus, mentor a skilled team, and ensure outstanding quality, consistency, and presentation at all times.

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 leadership

Pastry expertise

Recipe development

Food safety

Team leadership

Time management

Creativity

Attention to detail

Seasonal menus

Pressure handling

Education

Pastry degree or diploma

Job description

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. The hotel is a luxury hideaway, meticulously restored and reimagined, located by the Rock of Cashel in picturesque Co. Tipperary. Under the direction of Director of Culinary Stephen Hayes, food will be treated as a rich celebration of life, the land, and locality. From light bites to elegant afternoon tea, from casual bistro to formal evening dining, much of the produce will be sourced from the local Tipperary larder to create exciting culinary experiences. The hotel is a proud member of Ireland's Blue Book and Relais & Châteaux.

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

Great Employee Benefits

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