Head Pastry chef - Cashel Palace Hotel

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
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

Employment type
Full-time

Work arrangement
No