Job Description

Park Hotel Kenmare is one of Ireland’s most distinguished and exciting luxury destinations. Nestled along the shores of Kenmare Bay, Park Hotel Kenmare offers timeless luxury, warm Irish hospitality, and exceptional personalised service. As a proud member of Relais & Châteaux and holder of two Michelin Keys, the hotel is internationally recognised for its refined elegance, culinary excellence, and commitment to creating unforgettable guest experiences. With a proud heritage dating back to 1897, the hotel blends historic charm with contemporary comfort, welcoming discerning guests from around the world seeking tranquillity, authenticity, and understated luxury.

An exceptional opportunity has arisen for a visionary, technically accomplished and creatively driven Head Pastry Chef to lead the pastry division at Landline within the internationally celebrated, Relais & Chateaux, Park Hotel Kenmare.

Situated within one of Ireland’s most distinguished luxury hospitality destinations and recognised with Two Michelin Keys, Landline offers an elegant and immersive culinary experience rooted in the meeting point of land, sea, seasonality and Irish provenance. The restaurant is proudly listed in the Michelin Guide for its refined modern cuisine, exceptional produce-led menus and polished dining standards.

The Head Pastry Chef will be responsible for conceiving, executing and continuously evolving a world-class pastry programme that complements Landline’s menu offerings while elevating every guest touchpoint—from petits fours and bread service through to plated desserts, and bespoke in-room amenities.

This is a leadership role requiring Michelin-level finesse, artistic sensibility, deep technical mastery, disciplined organisation, and a profound understanding of luxury guest expectation.

Key Responsibilities

1. Pastry Vision, Concept Development & Culinary Excellence

• Lead the strategic direction, design and execution of all pastry and dessert offerings across Landline and associated luxury dining outlets within Park Hotel Kenmare.
• Create seasonally changing dessert menus that reflect:
  • contemporary fine dining innovation,
  • Authentic Irish and indigenous ingredients,
  • sophisticated balance of flavour, texture, acidity, sweetness and visual artistry.
• Develop signature pastry experiences that align with Landline’s “land meets sea” culinary narrative.
• Produce Michelin-calibre:
  • plated desserts
  • petits fours
  • artisan breads
  • breakfast pastries
  • celebration cakes
  • bespoke private dining confections when required
  • In-room welcome amenities
• Ensure each pastry presentation contributes to the emotional arc of the guest tasting journey.
• Collaborate with Sommelier and Head Chef on dessert wine pairings and sensory sequencing.

2. Leadership

• Direct, inspire and manage with a culture of excellence, discipline, refinement and calm professionalism.
• Train junior pastry chefs, commis chefs and apprentices to luxury five-star and Michelin Guide standards.
• Establish clear daily production systems, mise en place schedules, service timelines and finishing protocols.
• Lead by example during prep and service with exacting standards in consistency, cleanliness, and composure.

3. Product Sourcing & Sustainability

• Work closely with Executive Chef and trusted local producers to source exceptional seasonal Irish ingredients.
• Build relationships with artisan dairies, beekeepers, growers and specialist suppliers throughout Kerry and the South West.
• Integrate hotel-grown herbs, edible flowers and garden ingredients where appropriate.

4. Operational & Financial Accountability

• Manage pastry food cost, labour cost and GP performance in line with hotel financial objectives.
• Control ordering, inventory, wastage and supplier management for the pastry section.
• Ensure accurate recipe costing, portion control and yield management.
• Maintain HACCP compliance, allergen protocols, food safety standards and traceability documentation at all times.
• Participate in budget planning and seasonal forecasting.

Qualifications

Ideal Candidate

Essential Experience:

• Minimum 3 years’ pastry experience in:
  • Michelin-starred
  • Michelin Guide
  • Relais & Châteaux
  • or equivalent ultra-luxury fine dining environments
• Proven experience designing high-end plated dessert menus.
• Strong bread and artisanal baking background.
• Exceptional modern pastry technique with classical foundations.

Technical Competencies:

• Fermentation and cultured dairy applications
• Fine dining plate architecture
• Allergen-conscious pastry development
• Luxury breakfast pastry production

Leadership Competencies:

• Calm and structured under pressure
• Inspirational trainer and mentor
• Highly organised production planner
• Strong communicator across kitchen and front of house
• Detail obsessed with elevated aesthetic standards
• Commercially aware with strong cost discipline

Additional Information

Some Of Our Benefits:

• Competitive & generous rate of pay.
• Discounted rates on rooms at Park Hotel Kenmare and other Relais & Chateaux properties.
• 50% off Food and Beverages/ 30% off spa treatments & 20% off spa products.
• Free use of spa/ gym facilities.
• Excellent Training and Personal development.
• Complimentary healthy meals whilst on duty.
• Complimentary on-site parking.