Chef De Partie

Ballyfin Demesne; Ballyfin; On-site; EUR 30,000 - 42,000; Full time

Job summary

Ballyfin Demesne in Ireland, a Michelin Star restaurant, seeks a dedicated kitchen professional to join our acclaimed team. In a full-time role, you will support the Executive Head Chef and Sous Chef across all food production areas, helping to maintain the highest standards of presentation.

Shifts run Monday to Sunday with noon start and dinner service; training of Commis Chefs; collaboration with a passionate team; focus on quality, hygiene, and creative menu development.

Qualifications

• Fluent English and passion for food essential.
• Strong communication and teamwork required.
• Ability to adapt and learn quickly.
• Experience in high-standard kitchen preferred.

Responsibilities

• Prepare, cook and present food to a consistently high standard for all food service areas of the hotel.
• Preparing meat and fish.
• Ensure that all food is stored hygienically and in accordance with the kitchen departmental procedures in place, particularly cold rooms and fridges.
• To operate machines and cooking equipment in a safe and responsible manner
• Assisting the Executive Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Assist with the training of Commis Chefs
• Monitor waste and portion control
• Ability to be flexible in relation to working stations and have a good team work ethic

Skills

Fluent English

Passion for food

Excellent communication

Team player

Adaptable / quick learner

Job description

This is an exciting opportunity to join a Michelin Star restaurant and work alongside a team of very talented chefs as well as our Michelin Star Executive Chef Richard Picard-Edwards.

This is a full-time, 5 days over 7 days, Monday to Sunday position. A typical shift would start at noon and end after dinner service.

This position will be responsibile in assisting the Executive Head Chef and Sous Chef in all Food Production areas of the hotel, working with the kitchen team to ensure that menus and food are presented to the highest possible standards.

The duties include:

• To prepare, cook and present food to a consistently high standard for all food service areas of the hotel.
• Preparing meat and fish
• Ensure that all food is stored hygienically and in accordance with the kitchen departmental procedures in place, particularly cold rooms and fridges.
• To operate machines and cooking equipment in a safe and responsible manner
• Assisting the Executive Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Assist with the training of Commis Chefs
• Monitor waste and portion control
• Ability to be flexible in relation to working stations and have a good team work ethic

Skills / Attributes Required

• Passion and knowledge of Food
• Fluent English
• Excellent Communication Skills
• Ability to adapt / Quick Learner
• Ability to work as part of a team