Chef de Partie — High-Quality Dining, Free Meals on Duty

The Red Carnation Hotel Collection; Cong; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Free meals on duty

Discounted accommodation rates

Annual staff appreciation events

Two paid volunteering days

Holiday allowance up to 25 days

Employee assistance programme

Job summary

The Lodge at Ashford Castle, part of The Red Carnation Hotel Collection, is seeking a Chef de Partie to join the kitchen team led by Executive Head Chef Jonathan Keane. You will support service and ensure dishes meet the highest quality in line with our standards.

The ideal candidate holds a professional culinary degree, has experience in a 4- or 5-star hotel setting, and can manage cost controls while delivering consistency. Fluent English, teamwork and resilience under pressure are essential.

Qualifications

• Hold a professional degree in Culinary Arts.
• Have previous experience in a similar 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.
• 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.

Responsibilities

• 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.

Skills

Hotel kitchen experience

English fluency

Organisational skills

Communication skills

Work under pressure

Cost controls

Passion for food

Education

Professional degree in Culinary Arts

Job description

The Lodge at Ashford Castle, part of The Red Carnation Hotel Collection, is seeking a Chef de Partie to join the kitchen team led by Executive Head Chef Jonathan Keane. You will support service and ensure dishes meet the highest quality in line with our standards.

The ideal candidate holds a professional culinary degree, has experience in a 4- or 5-star hotel setting, and can manage cost controls while delivering consistency. Fluent English, teamwork and resilience under pressure are essential.