Chef De Partie

Ballyfin Demesne; Ballyfin; On-site; EUR 28,000 - 42,000; Full time

Job summary

Ballyfin Demesne in Ireland invites a dedicated Commis Chef to join our Michelin Star kitchen team, working with the Executive Head Chef and Sous Chef to uphold our high standards. This full-time role runs five days over seven, typically from noon until after dinner service, with opportunities to contribute to menu items and training of junior colleagues.

You will prepare, cook and present dishes, handle meats and fish, maintain hygiene, operate kitchen equipment safely, and thrive in a

Qualifications

• Fluent English required.
• Experience in a kitchen environment preferred.
• Passion for food and high standards expected.
• Ability to work as part of a team.

Responsibilities

• Prepare, cook and present food to a high standard for all service areas of the hotel.
• Prepare meat and fish.
• Store food hygienically according to procedures, especially in cold rooms and fridges.
• Operate machines and cooking equipment safely and responsibly.
• Assist with creating menu items, recipes and developing dishes.
• Assist with training of Commis Chefs.
• Monitor waste and portion control.
• Be flexible with stations and work well in a team.

Skills

Fluent English

Passion for food

Excellent communication

Team player

Adaptable

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