Lead Pastry Chef - Luxury Hotel & Dessert Creations

Relais & Châteaux; Cashel; On-site; EUR 60,000 - 72,000; 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 Cashel, Ireland, invites applications for a Head Pastry Chef to lead the pastry team and craft exquisite desserts for our luxury dining experiences. You will oversee production for all pastry outlets, mentor cooks, and drive menu innovation using local ingredients from Tipperary.

Reporting to the Director of Culinary, you will maintain exceptional quality, safety standards, and timely service within a bustling, 5* environment. Weekend and holiday shifts are required.

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 kitchen experience

pastry techniques

Creativity

Attention to detail

Time management

Organisational skills

Team leadership

Food trends knowledge

Pressure handling

Dessert passion

Shift flexibility

Education

Culinary degree or diploma in pastry

Job description

Cashel Palace Hotel in Cashel, Ireland, invites applications for a Head Pastry Chef to lead the pastry team and craft exquisite desserts for our luxury dining experiences. You will oversee production for all pastry outlets, mentor cooks, and drive menu innovation using local ingredients from Tipperary.

Reporting to the Director of Culinary, you will maintain exceptional quality, safety standards, and timely service within a bustling, 5* environment. Weekend and holiday shifts are required.