Chef de Partie — Elevate Dishes in a Busy Kitchen

Company Details Confidential; Tralee; On-site; EUR 33,000 - 40,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Supportive work environment

Career progression

Job summary

Cinzento Investments Ltd is hiring a Chef de Partie for the Hotel Tralee Holiday Lodge, Mary Street, Tralee, Co. Kerry. This is a full-time, permanent position offering 39 hours per week with a salary of €36,605 per annum.

You will manage your kitchen section, ensure HACCP compliance, support the Sous Chef and Head Chef, monitor portions and waste, and collaborate with the team to deliver high-quality dishes to guests.

Qualifications

• Minimum 2 years’ experience as a Chef de Partie or in a similar role in a busy kitchen.
• Strong understanding of food preparation, presentation and kitchen organisation.
• Excellent attention to detail and ability to work efficiently under pressure.
• Strong teamwork and communication skills.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Prepare, cook and present dishes to high standards of quality and consistency.
• Manage your assigned kitchen section efficiently, ensuring hygiene and safety compliance.
• Assist the Sous Chef and Head Chef in the daily operation of the kitchen.
• Monitor portion control, stock levels and minimise food waste.
• Ensure all food preparation meets HACCP and health & safety regulations.
• Maintain a clean, organised and efficient work area.
• Collaborate with team members to deliver excellent food and service to guests.

Skills

Chef de Partie experience

Teamwork and communication

Attention to detail

Work under pressure

Job description

Cinzento Investments Ltd is hiring a Chef de Partie for the Hotel Tralee Holiday Lodge, Mary Street, Tralee, Co. Kerry. This is a full-time, permanent position offering 39 hours per week with a salary of €36,605 per annum.

You will manage your kitchen section, ensure HACCP compliance, support the Sous Chef and Head Chef, monitor portions and waste, and collaborate with the team to deliver high-quality dishes to guests.