Sous Chef - The Bishop's Buttery - Cashel Palace Hotel at Sige Relais Chateaux

Cashel, Tipperary, Ireland -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

0.0

Posted On

24 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Safety, Hygiene Standards, Inventory Management, Waste Minimisation, Cost-Effectiveness, Staff Training, Mentoring, Culinary Techniques, Gastronomic Trends, Leadership, Time Management, Attention To Detail, Food Presentation, Seasonal Ingredients, Local Produce

Industry

Hospitality

Description

Company Description The Bishop’s Buttery is Cashel Palace’s Michelin-starred fine dining restaurant, where creativity, precision, and passion come together. Our kitchen team pushes boundaries while celebrating the best of Irish produce — offering chefs the opportunity to grow, innovate, and be part of an award-winning legacy. Job Description The Bishop's Buttery, located in the 5 Star Cashel Palace Hotel, is seeking a talented and ambitious Sous Chef to join our esteemed culinary team. This is an exceptional opportunity for a passionate culinary professional to elevate their craft to Michelin Star level whilst contributing to our restaurant's commitment to excellence. Assist the Head Chef in daily kitchen operations, ensuring the highest standards of food quality and presentation Oversee and manage a specific section of the kitchen, such as sauces, fish, or pastry Contribute to menu planning and development, incorporating seasonal and local ingredients Train and mentor junior kitchen staff, fostering a collaborative and innovative work environment Maintain strict adherence to food safety and hygiene standards Manage inventory and minimise waste whilst maintaining cost-effectiveness Collaborate with front-of-house staff to ensure seamless service and guest satisfaction Participate in menu tastings and food presentation refinement Qualifications Culinary degree or equivalent qualification from a recognised institution Minimum 3-5 years of experience in fine dining or Michelin-starred restaurants Proven expertise in various kitchen stations, including sauces, pastry, fish, and meat Advanced knowledge of culinary techniques and current gastronomic trends Strong understanding of Irish cuisine and international culinary practices Proficiency in menu planning and development Excellent knowledge of food safety and hygiene standards, with relevant certification Demonstrated leadership skills and ability to work effectively in a team Strong time management and organisational skills Passion for using seasonal ingredients and local produce Ability to work under pressure in a fast-paced environment Creativity and attention to detail in food preparation and presentation Fluency in English; additional languages are advantageous Additional Information Great employee benefits as part of the overall package. Statutory Sick pay Employee discount Bike to work scheme Employee assistance program Food allowance Company events Additional leave Department: Kitchen Staff

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Responsibilities

The Sous Chef will assist the Head Chef in daily kitchen operations, ensuring top-tier food quality and presentation, while overseeing and managing a specific kitchen section. This role also involves contributing to menu development and actively training and mentoring junior kitchen staff.