Ched de PArtie

The Red Carnation Hotel Collection; Cong; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Free meals on duty

Discounted accommodation rates

Annual staff appreciation events

Two paid volunteering days

Holiday allowance up to 25 days

Employee assistance programme

Job summary

The Lodge at Ashford Castle, part of The Red Carnation Hotel Collection, is seeking a Chef de Partie to join the kitchen team led by Executive Head Chef Jonathan Keane. You will support service and ensure dishes meet the highest quality in line with our standards.

The ideal candidate holds a professional culinary degree, has experience in a 4- or 5-star hotel setting, and can manage cost controls while delivering consistency. Fluent English, teamwork and resilience under pressure are essential.

Qualifications

• Hold a professional degree in Culinary Arts.
• Have previous experience in a similar role within a 4 or 5 star hotel environment.
• Possess good knowledge of the workings of a hotel kitchen and practical chef skills.
• Have proven experience and ability to manage all cost controls within the section e.g. food cost, labour.
• Be fluent in both written and spoken English.
• Demonstrate passion for food and food production.
• Have excellent communication skills.
• Possess good organisational skills.
• Be able to handle pressurised situations and busy periods.
• Be flexible, innovative and adaptable.

Responsibilities

• Ensure section stock levels are accurate and requisitioned as required in line with SOPs.
• Plan, prepare, and hand over mise en place in accordance with SOPs.
• Prepare all food in line with approved recipes and Red Carnation Hotel standards.
• Set up and manage the section to maximise productivity while adhering to Health & Safety, statutory hygiene requirements, and company guidelines.
• Ensure section stock is cleaned, organised, labelled, and rotated in accordance with SOPs.
• Communicate any issues relating to equipment, food quality, or staffing promptly to the chef on duty.
• Provide ongoing training and guidance to staff to ensure consistent adherence to current menu recipes and standards.
• Advise kitchen management of section stock requirements based on business levels, ensuring adequate supply while minimising waste.
• Monitor and record fridge temperatures daily, reporting any issues immediately.

Skills

Hotel kitchen experience

English fluency

Organisational skills

Communication skills

Work under pressure

Cost controls

Passion for food

Education

Professional degree in Culinary Arts

Job description

We are currently seeking applications for an enthusiastic and dedicated Chef de Partie to join the Kitchen team led by Executive Head Chef, Jonathan Keane. As a Chef de Partie you will be responsible for supporting the team during service, to deliver food which is of the highest quality and in line with our company standards.

Who are we?

The Lodge at Ashford Castle is sitting within the magnificent 350 acre estate of Ashford Castle, this property overlooks magical Lough Corrib. Originally built in 1865, The Lodge offers country house charm, fine dining in Wilde’s Restaurant and an exceptional range of estate activities. One of Ireland’s finest wedding destinations, pairing warm Irish hospitality with a modern appeal.

Key responsibilities of the Chef de Partie will include:

• Ensure section stock levels are accurate and requisitioned as required in line with SOPs.
• Plan, prepare, and hand over mise en place in accordance with SOPs.
• Prepare all food in line with approved recipes and Red Carnation Hotel standards.
• Set up and manage the section to maximise productivity while adhering to Health & Safety, statutory hygiene requirements, and company guidelines.
• Ensure section stock is cleaned, organised, labelled, and rotated in accordance with SOPs.
• Communicate any issues relating to equipment, food quality, or staffing promptly to the chef on duty.
• Provide ongoing training and guidance to staff to ensure consistent adherence to current menu recipes and standards.
• Advise kitchen management of section stock requirements based on business levels, ensuring adequate supply while minimising waste.
• Monitor and record fridge temperatures daily, reporting any issues immediately.

The ideal candidate for the Senior Chef de Partie should:

• Hold a professional degree in Culinary Arts.
• Have previous experience in a similar role (or Chef de Partie role) within a 4 or 5 star hotel environment
• Possess good knowledge of the workings of a hotel kitchen and practical chef skills
• Have proven experience and ability to manage all cost controls within the section e.g. food cost, labour etc.
• Be fluent in both written and spoken English
• Demonstrate passion for food and food production
• Have excellent communication skills
• Possess good organisational skills
• Be able to handle pressurised situations and busy periods
• Be flexible, innovative and adaptable

What's in it for you?

• Professional, award winning training and development opportunities
• Discounted accommodation rates with Red Carnation Hotel Collection
• Annual Staff Appreciation Party and other Employee Recognition Events
• Discounted rates with many local businesses and third party service providers (including Estate Activities)
• Heavily subsidised accommodation (subject to availability)
• Free meals on duty
• Complimentary dry cleaning of business attire
• Recommend friend and family bonus scheme
• Two paid volunteering days each year
• Holiday allowance increasing with length of service up to 25 days
• Hotel based recognition incentives
• Free access to Employee Assistance Programme

Red Carnation Hotels is an Equal Opportunities Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

As part of the recruitment process, we may electronically scan and securely store a copy of your passport, visa and/or ID card for the purpose of verifying the authenticity of the document and establishing your Right to Work in the Republic of Ireland, in line with statutory requirements.