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Pastry Sous Chef - Cashel Palace Hotel at Sige Relais Chateaux
Cashel, Tipperary, Ireland -
Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry preparation, Bread baking, Menu development, Recipe creation, Culinary arts, Food production, Team collaboration

Industry

Hospitality

Description
Company Description We have a fantastic opportunity for a Pastry Sous 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, join our Director of Culinary, in a fabulous, new and exciting, gastronomic adventure. Job Description - Have a desire to progress in the role. - Have a strong understanding of baking, especially breads. - To be creative in relation to recipes, dishes, and menus. - Will work closely with the head chefs to develop new menu items. - To be versatile and willing to learn Qualifications Minimum of 2 years’ experience in the pastry section Additional Information Great employee benefits as part of the overall package. Bike to work scheme Company events Employee assistance program Employee discount Food allowance Sick pay Wellness program Department: Other

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Responsibilities
The Pastry Sous Chef will work closely with the head chefs to develop new menu items and creative pastry dishes. They are responsible for maintaining high standards in the pastry section, with a specific focus on bread production.