Luxury Banqueting Head Chef – Weddings & Events

Relais & Châteaux; Cashel; On-site; EUR 70,000 - 90,000; Full time

Benefits offered by this job

Sick pay

Employee discount

Bike to work scheme

Wellness program

Food allowance

Company events

Job summary

Cashel Palace Hotel, a Relais & Châteaux property in Cashel, Ireland, seeks a Head Banqueting Chef to lead our banqueting kitchen for weddings, private events and large-scale functions. You will plan menus, oversee execution, and drive excellence in service.

You will manage and develop the banqueting brigade, handle rostering, training and performance, while controlling food cost and stock. HACCP compliance and allergen regulations are essential.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume banqueting or events kitchen, ideally within a luxury environment.
• Excellent leadership and team management skills.
• Strong organisational ability and calm under pressure.
• Up-to-date HACCP certification.
• Right to work in Ireland.

Responsibilities

• Plan, prepare, and lead execution of banqueting menus to the highest standard
• Manage and develop the banqueting kitchen brigade, including rostering, training, and performance
• Liaise with the Executive Sous Chef, events, and F&B teams to ensure seamless delivery across concurrent functions
• Manage food cost, wastage, and stock control for the banqueting department
• Ensure full compliance with HACCP, food safety, and allergen regulations
• Maintain kitchen standards during high-volume and high-pressure service periods

Skills

Leadership

Team management

Organisational ability

Calm under pressure

Food cost control

HACCP certification

Allergen regulations

Education

Culinary qualification

Job description

Cashel Palace Hotel, a Relais & Châteaux property in Cashel, Ireland, seeks a Head Banqueting Chef to lead our banqueting kitchen for weddings, private events and large-scale functions. You will plan menus, oversee execution, and drive excellence in service.

You will manage and develop the banqueting brigade, handle rostering, training and performance, while controlling food cost and stock. HACCP compliance and allergen regulations are essential.