Posted: 18 June
The role
We are currently recruiting an enthusiastic and dedicated Head Baker to join the Pastry Kitchen team at Ashford Castle, working under our Executive Head Pastry Chef, Benjamin Bourgeois. This is an exciting opportunity to be part of a world‑class pastry operation, delivering exceptional quality in line with Forbes Five‑Star and The Red Carnation Hotels standards.
Location: Cong, County Mayo, Ireland.
Employment type: Full‑Time.
Working pattern: 5 days over 7 days (including some weekends & Bank Holidays).
Key Responsibilities
Ensure section stock levels are accurate and requisitioned in line with SOPs.
Plan, prepare, and hand over mise en place in accordance with SOPs.
Prepare all bakery items in line with recipes and Red Carnation Hotels standards.
Create bread and pastries alongside the Executive Pastry Chef.
Set up and manage the section to maximise productivity while adhering to Health & Safety and hygiene regulations.
Maintain clean, organised, labelled, and correctly rotated stock.
Communicate equipment, food, or staffing challenges promptly to the Chef on duty.
Train and support team members to ensure consistent standards and recipe compliance.
Advise kitchen management on stock ordering in line with business levels, minimising waste.
Monitor and record fridge temperatures daily in accordance with food safety requirements.
What’s in It for You
Professional, award‑winning training and development opportunities.
Discounted accommodation across the Red Carnation Hotel Collection.
Annual Staff Appreciation Party and employee recognition events.
Discounted rates with local businesses and third‑party service providers.
Heavily subsidised accommodation (subject to availability).
Meals provided on duty.
Complimentary dry cleaning of business attire.
Friend and family referral bonus scheme.
Two paid volunteering days each year.
Holiday allowance increasing with service, up to 25 days.
Hotel‑based recognition incentives.
Free access to the Employee Assistance Programme.
Profile
A professional qualification in Culinary Arts, Pastry or Bakery.
Previous experience in a similar Head Baker role within a four‑ or five‑star hotel environment.
Strong practical bakery skills and technical knowledge.
Proven experience managing section cost controls, including food and labour costs.
Passion for bakery, pastry, food production, and high‑quality presentation.
Excellent communication and organisational skills.
Ability to remain calm and effective in a fast‑paced environment.
Flexible, innovative, and adaptable approach.
Fluency in written and spoken English.
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