Chef de Partie

Ashford Castle (Cong, County Mayo); Cong; On-site; EUR 30,000 - 42,000; Full time

Benefits offered by this job

Professional training and development

Discounted accommodation rates

Annual staff appreciation party

Free meals on duty

Employee assistance programme

Job summary

The Lodge at Ashford Castle, part of The Red Carnation Hotel Collection, seeks a Chef de Partie to support the kitchen during service and uphold the highest standards of food quality. You will work under the Executive Head Chef and contribute to maintaining SOPs and cost controls within your section.

Ideal candidates hold a Culinary Arts degree, have 4–5 star hotel experience, and are fluent in English, with strong communication and organizational skills to thrive in a busy environment.

Qualifications

• Hold a professional degree in Culinary Arts.
• Previous experience in a similar role (or Chef de Partie) within a 4 or 5 star hotel environment.
• Fluent in both written and spoken English.
• Demonstrate passion for food and food production.
• Have excellent communication skills.
• Be able to handle pressurised situations and busy periods.

Responsibilities

• Support the team during service to deliver high-quality food in line with company standards.
• Plan, prepare, and hand over mise en place in line 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 and hygiene requirements.
• Ensure section stock is cleaned, organised, labelled, and rotated in line with SOPs.
• Communicate issues relating to equipment, food quality, or staffing to the chef on duty.
• Provide ongoing training and guidance to staff to ensure adherence to current menu recipes and standards.
• Advise kitchen management of section stock requirements based on business levels, minimising waste.
• Monitor and record fridge temperatures daily and report issues.

Skills

Culinary skills

Team communication

Food cost management

Organisational skills

Pressure handling

Adaptability

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.

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