Chef Tournant: Rotating Lead in Michelin-Star Kitchen

Cashel Palace; Cashel; Presencial; EUR 52.000 - 62.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Sick pay

Employee discount

Bike to work scheme

Wellness program

Food allowance

Company events

Descripción de la vacante

Cashel Palace Hotel in Cashel, a five-star boutique property with one Michelin Star and two Michelin Keys, seeks an experienced Chef Tournant to join our kitchen brigade. The role is Sous Chef-level, rotating across all kitchen sections to maintain high standards and provide senior cover.

You will lead service, oversee mise en place, timing, and output under pressure, supervise Chefs de Partie and commis, uphold food safety, and collaborate with the Head Chef to ensure consistent quality.

Formación

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

Responsabilidades

• 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.

Conocimientos

Sous Chef experience

Descripción del empleo

Cashel Palace Hotel in Cashel, a five-star boutique property with one Michelin Star and two Michelin Keys, seeks an experienced Chef Tournant to join our kitchen brigade. The role is Sous Chef-level, rotating across all kitchen sections to maintain high standards and provide senior cover.

You will lead service, oversee mise en place, timing, and output under pressure, supervise Chefs de Partie and commis, uphold food safety, and collaborate with the Head Chef to ensure consistent quality.