Sous Pastry Chef

4 weeks ago

Municipal District of AdareRathkeale, Ireland Adare Manor Full time

Here at Adare Manor, our vision is to create magical experiences that people will never forget. Our vision is Beyond Everything, and we are always looking for people who want to play their part in helping us write the next chapter of this magical story.

Since reopening five years ago, our team's efforts have been recognised again and again with numerous prestigious awards such as being named the No.1 Resort in the world in Condé Nast Traveler Readers' Choice Award, Hotel of the Year at the Virtuoso 'Best of the Best' awards and being awarded the highly coveted 'Five-Star' rating by Forbes Travel Guide.

As well as this, The Oak Room Restaurant was awarded its first Michelin star in 2020, an accolade it has maintained to this day whilst The Golf Course at Adare Manor was named as the host venue for the prestigious 2027 Ryder Cup.

There has never been a more exciting time to join the team and we are delighted to be recruiting for a Sous Pastry Chef.

The successful candidate will have a wealth of knowledge of all pastry aspects; from bread, ice creams, chocolate work, sculptures, banqueting desserts, plated desserts, but most importantly, good management skills.

The Pastry Department functions as a production kitchen, making all the items daily from scratch and sending them to the different F&B outlets such as The Gallery, The Carriage House, The Oak Room, Banqueting, Spa, and Room Service.

Previous experience as a sous chef in luxury hotels is mandatory for success in this demanding role.

As a Sous Chef at Adare Manor, you can also expect to be responsible for the following:

  1. Handling multiple tasks as well as busy banqueting, outside catering & volume production with an eye to detail and presentation.
  2. Staying up to date with the latest culinary trends and creating ideas into better and consistent implementations.
  3. Handling the fully implemented HACCP guidelines as well as general health & safety in the workplace.
  4. Creating, in conjunction with the Chef De Cuisine/Executive Sous Chef, menus, buffets, and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
  5. Maintaining good working relationships with colleagues and all other departments.
  6. Assuming responsibility for increasing departmental sales and profit.
  7. Minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
  8. Able to control food cost and wastage.

The ideal candidate will hold a recognised qualification in culinary arts and/or have at least 3 years' experience in 5-star hotels or quality-focused restaurants in a similar people management capacity.

We offer an exceptional working environment, development opportunities that are beyond everything, state-of-the-art equipment as well as very competitive rates of pay & benefits.

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