Chef Tournant - Cashel Palace Hotel

Cashel Palace; Munster; Presencial; EUR 42 000 - 54 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Sick pay

Bike to work scheme

Wellness program

Company events

Resumo da oferta

Cashel Palace Hotel in Ireland seeks an experienced Chef Tournant to join our kitchen brigade. This Sous Chef-level role rotates across all kitchen sections to maintain consistent standards and provide senior cover.

You will supervise Chefs de Partie and commis, uphold HACCP and food safety, and lead training of junior staff. Shift flexibility for evenings, weekends, and holidays is required; right to work in Ireland.

Qualificações

• Established Sous Chef experience, ideally in high-end or Michelin-starred kitchens.
• Ability to run multiple sections independently to a high standard.
• Strong leadership and communication skills, with proven staff management experience.
• Solid grounding in food safety, hygiene, and kitchen compliance.

Responsabilidades

• Rotate across all kitchens/sections, running each to full-service standard.
• Lead mise en place, timing, and output under pressure across sections.
• Supervise Chefs de Partie and commis during service.
• Uphold food safety, hygiene, and HACCP standards across all areas.
• Lead training and development of junior chefs.

Conhecimentos

Sous Chef experience

Leadership

Kitchen staff management

Food safety HACCP

Descrição da oferta de emprego

Cashel Palace Hotel, a five-star boutique property with one Michelin Star and two Michelin Keys, is seeking an experienced Chef Tournant to join our kitchen brigade.

The Role
The Chef Tournant is a Sous Chef-level position, rotating across all kitchen sections to maintain consistent standards and providing senior cover across the brigade. The role carries full supervisory and service-leadership responsibility.

Key Responsibilities

• Rotate across all kitchens and sections, running each to full-service standard
• Take charge of sections independently, managing mise en place, timing, and output under pressure
• Supervise and direct Chefs de Partie and commis chefs during service
• Uphold food safety, hygiene, and HACCP standards across all areas
• Lead training and development of junior chefs
• Liaise directly with the Head Chef and other Sous Chefs on standards, ordering, and service flow
• Deputise for the Head Chef as required

Requirements

• Established Sous Chef experience, ideally in a high-end or Michelin-starred kitchen
• Demonstrated ability to run multiple sections independently to a consistent, high standard
• Strong leadership and communication skills, with proven experience managing kitchen staff
• Solid grounding in food safety, hygiene, and kitchen compliance
• Ability to work under pressure and adapt quickly across sections
• Flexibility to work evenings, weekends, and bank holidays
• Right to work in Ireland

Additional Information

Greatemployeebenefits as part of theoverall package.

• Sick pay
• Bike to work scheme
• Wellness program
• Company events