Chef De Partie

Ballyfin Demesne; Ballyfin; On-site; EUR 34,000 - 60,000; Full time

Job summary

Ballyfin Demesne invites experienced cooks to join a Michelin Star kitchen team. The role supports the Executive Head Chef and Sous Chef across all food production areas, with shifts starting at noon and running into dinner service.

You will work alongside talented chefs to ensure menus and dishes are presented to the highest standards. Join a demanding, high-quality environment where passion for food, teamwork, and rapid learning are valued as part of daily service in a prestigious hotel

Qualifications

• Passion for food and strong knowledge of culinary basics.
• Fluent English communication.
• Excellent communication skills.
• Adaptable and quick to learn.
• Able to work well in a team.

Responsibilities

• Prepare, cook and present food to a consistently high standard for all hotel service areas.
• Prepare meat and fish.
• Ensure hygienic storage of food in cold rooms and fridges.
• Operate machines and cooking equipment safely.
• Assist Executive Head Chef and Sous Chef in creating menu items and developing dishes.
• Assist with training of Commis Chefs.
• Monitor waste and portion control.
• Be flexible with stations and maintain strong team work.

Skills

Passion and knowledge of Food

Fluent English

Excellent Communication Skills

Ability to adapt / Quick Learner

Ability to work as part of a team

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