Master Baker

The Metropole Hotel is seeking a skilled and experienced part-time baker to join their kitchen team.

This is an excellent opportunity for a motivated individual to work in a fast-paced environment, creating a wide variety of baked goods and desserts.

• Prepare high-quality cakes, pastries, pies, bread, and other sweet and savory items following traditional and modern recipes.
• Develop new and exciting dessert creations to enhance the hotel's menus and engage customers.
• Decorate pastries using different icings, toppings, and presentation techniques to ensure visually appealing products.
• Manage baking ingredients, monitor stocks, and make appropriate orders within budget constraints.
• Maintain a clean and organized cooking station, adhering to health and safety standards.
• Guide and motivate bakery assistants to work efficiently.
• Ensure high standards of culinary skills in preparation, cooking, and presentation of all food, aligning with hotel standards.
• Assist in taking physical stock, controlling stock rotation, and preparing potential food costs.
• Liaise with management, head chefs, and other departments over business and special requirements.
• Receive and check delivered goods against requisitions and delivery notes.
• Ensure prompt and courteous service from the kitchen.
• Help produce a maintenance and cleaning schedule, allocating duties to ensure the hygiene, cleanliness, and tidiness of the kitchen areas.
• Delegate tasks to staff and supervise their work.
• Train and supervise in menu planning, ordering, rota compilation, and menu costing with the chef de partie and commis chef.
• Help plan, create, and cost menus, ensuring set food percentage is achieved while maintaining standards.
• Maintain personal and working standards of cleanliness.
• Ensure equipment is functional and well-maintained.
• Secure company stock and property, ensuring access to lockable areas, cupboards, fridges, equipment, and padlocks.
• Adhere to health and safety, hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures, etc., within relevant departments.
• Record and maintain up-to-date training records within the kitchen.
• Control quality of food produced, portions served, plating, and waste.
• Ensure all areas are clean, safe, and tidy.
• Foster good working relationships with suppliers and colleagues in other departments.

• Competitive rate of pay
• Relocation Assistance
• Access to our Company Pension Scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across our restaurants
• Special rates in our hotel accommodation
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards

• Part-time

• Management and Manufacturing
• Industries
• Hospitality

Cork, County Cork, Ireland