Chef de Partie — Hotel Kitchen, On-Site Accommodation

Talent Connectors Ltd t/a EU Workforce; Tobercurry; On-site; EUR 37,000 - 42,000; Full time

Benefits offered by this job

On-site accommodation

Job summary

Murphy’s Hotel in Tubbercurry, Co. Sligo, Ireland is seeking a Chef de Partie for a 24-month fixed-term contract. You will lead an allocated kitchen section under the Head Chef, delivering quality dishes to standard.

The role requires organizing mise en place, high-volume service, HACCP compliance and collaboration with front-of-house staff. A minimum of five years' experience and relevant culinary qualifications are essential. On-site accommodation is available with this package.

Qualifications

• Minimum five years’ relevant professional chef experience.
• Restaurant, hotel or comparable kitchen experience.
• Ability to manage a section during busy service.
• Knowledge of HACCP, food hygiene and allergen controls.
• English sufficient for service communication and safety procedures.
• Strong organisation, reliability, teamwork and attention to detail.
• Availability for the full 24-month contract.
• Culinary qualifications and CDP experience desirable.

Responsibilities

• Organise mise en place according to menus, bookings and service requirements.
• Prepare, cook and present dishes to agreed recipes, portions and standards.
• Coordinate with kitchen and front-of-house colleagues.
• Follow HACCP, food hygiene and allergen procedures.
• Maintain temperature checks, safe storage, labelling and stock rotation.
• Check deliveries, monitor stock and report shortages or quality concerns.
• Control portions and minimise food waste.
• Maintain clean, safe workstations, equipment and storage areas.
• Support junior colleagues and complete kitchen opening and closing duties.

Skills

Five years chef exp

HACCP knowledge

Food hygiene

Allergen controls

English communication

Teamwork

Education

Culinary qualifications

CDP experience

Job description

Murphy’s Hotel in Tubbercurry, Co. Sligo, Ireland is seeking a Chef de Partie for a 24-month fixed-term contract. You will lead an allocated kitchen section under the Head Chef, delivering quality dishes to standard.

The role requires organizing mise en place, high-volume service, HACCP compliance and collaboration with front-of-house staff. A minimum of five years' experience and relevant culinary qualifications are essential. On-site accommodation is available with this package.