Chef De Partie -Tralee, County Kerry

The Rose Hotel; Tralee; On-site; EUR 30,000 - 40,000; Full time

Benefits offered by this job

Full training on the job

Uniform provision

Meal during duty

Free on-site car parking

Access to hotel gym

Year-round employment

Employee Assistance Programme

Bike to Work Scheme

Refer a Friend Scheme

Job summary

The Rose Hotel in Tralee is looking for a dedicated Chef de Partie to ensure food preparation meets high customer satisfaction standards. The role involves cooking and presenting dishes, training Commis chefs, and contributing to menu design while adhering to hygiene regulations.

The ideal candidate will have at least 2 years' experience in a similar role, knowledge of HACCP, and strong communication skills. This position offers various benefits, including training and potential full-time employment.

Qualifications

• Minimum 2 years experience as a Chef de Partie in a 4-star hotel or similar high-standard kitchen.
• Strong knowledge of HACCP and food safety procedures.
• Excellent communication skills and ability to work well in a fast-paced hotel team environment.
• Strong attention to detail and pride in food presentation and consistency.
• Fluent in English.
• Legal right to work in Ireland.

Responsibilities

• Prepare, cook and present high-quality dishes across your designated section.
• Supervise and guide Commis Chefs, supporting their development.
• Uphold food hygiene and safety regulations, including HACCP.
• Collaborate with Head and Sous Chef on menu development.
• Manage mise en place and monitor stock levels.

Skills

Menu/Product Knowledge

Food Production

Chefing Skills

HACCP/Food Safety Management Skills

Job description

We are recruiting a Chef de Partie at The Rose Hotel, Tralee, to ensure food preparation and production meet the highest customer satisfaction standards.

Compensation and Benefits

• Full training on the job, including induction and role‑specific training.
• Uniform provision (partial or full).
• Meal during duty.
• Free on‑site car parking.
• Access to the hotel gym and discounts on spa treatments and products.
• Year‑round employment.
• Freedom to take paid time off and use the Employee Assistance Programme.
• Bike to Work Scheme and Refer a Friend Scheme.

About The Role

You will prepare and produce food for the bar food area, main pass and other sections of the kitchen, while helping to train Commis chefs to our standards. You will have input into menu design and must focus on stock levels, ordering as appropriate to standardise dishes and minimise waste.

Key Duties and Responsibilities

• Prepare, cook and present high‑quality dishes across your designated section.
• Supervise and guide Commis Chefs, supporting their development and ensuring consistent performance.
• Uphold all food hygiene and safety regulations, including HACCP, and ensure your section operates in line with company standards.
• Collaborate with the Head and Sous Chef on menu development, offering seasonal, creative and cost‑effective suggestions.
• Manage mise en place for your section, ensuring readiness for each service.
• Monitor stock levels, assist with ordering and apply correct stock rotation practices to minimise waste.
• Maintain a clean, organised and safe working environment at all times.
• Take part in regular kitchen briefings, training sessions and team meetings.
• Be adaptable to a flexible schedule that includes weekends and holidays based on business needs.

About You

• Minimum 2 years experience as a Chef de Partie in a 4‑star hotel or similar high‑standard kitchen.
• Strong knowledge of HACCP and food safety procedures.
• Excellent communication skills and ability to work well in a fast‑paced hotel team environment.
• Strong attention to detail and pride in food presentation and consistency.
• Fluent in English.
• Legal right to work in Ireland.

Required Criteria

• Experience in standardising dishes and providing menu design input.
• Ability to train and mentor junior chefs.
• Strict adherence to hygiene regulations and HACCP enforcement.
• Ensuring Kelsius is completed on a regular basis.
• Ensuring all necessary mis‑en‑place is ready prior to service.

Skills Needed

• Menu/Product Knowledge
• Food Production
• Chefing Skills
• HACCP/Food Safety Management Skills

Salary

Not disclosed