Job Title: Junior Sous Chef
Job Location: Galway, County Galway
Job Type: Full time, Permanent
Start Date: June 2024
Salary: €38,000 -45,000 per annum
Job Summary:
We are currently looking for a Junior Sous Chef to join our team to work at a 5 star property in Galway. We are seeking a Chef to join our award-winning kitchen team. With a minimum of 7years of experience, you’ll have the opportunity to work with great produce, contribute to menu development, and mentor junior kitchen staff in a small and very friendly team environment. Are you a passionate and experienced culinary professional looking to take the next step in your career?.
Experience: Minimum 5 years in a professional kitchen environment
Responsibilities:
- Assist the Head Chef and Sous Chef in daily kitchen operations, ensuring high standards of food quality and presentation.
- Prepare and execute dishes to the established standards, showcasing a passion for great produce and attention to detail.
- Supervise and mentor junior kitchen staff, fostering a positive and collaborative work environment.
- Contribute to menu development, incorporating creative ideas and innovative techniques.
- Maintain cleanliness and organization in the kitchen, adhering to health and safety standards.
- Support inventory management, including ordering and stock rotation.
- Assist in training and upskilling kitchen team members.
Benefits:
- Employee assistance program
- Employee discount
Schedule:
- 8 hour shift
Supplemental pay types:
- Tips
Education:
- Advanced/Higher Certificate (preferred)
Experience:
- Chef: 7 years (preferred)
Work Location: In person
If you are a culinary professional with a passion for excellence and are eager to contribute to a world-class hotel, we invite you to apply for the position of Junior Sous Chef. Join our team and be a part of an exceptional culinary journey.
Job Type: Permanent
Pay: €38,000.00-€45,000.00 per year
Benefits:
- Employee assistance program
- Employee discount
Schedule:
- 8 hour shift
Supplemental pay types:
- Tips
Expected start date: 01/06/2024
Job Title: Chef de Partie
Location: Clare, County Clare
Job Type: Permanent
Department: Food & Beverage – Culinary
Responsible To: Head Chef
Salary: €17.5 per hour
Start Date: May 2024
We are currently seeking a talented and passionate Chef de Partie to join prestigious 5-star property located in the beautiful Co Clare, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events. This is a permanent position offering competitive compensation and a range of benefits.
Recognized among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.
Main Purpose of Job
To assist the Head Chef with the production and presentation of all the dishes which leave the kitchen and to ensure that they are to the five-star standard. He / She is also responsible for maintaining his / her area of work to the highest hygiene standards and to observe a proper system of food preparation and storage.
Liaises with: Stores, Back of House, Food & Beverage Dept.
MAIN DUTIES
To be fully familiar with all menu’s – breakfast, lunch, table d’hôte and à la carte.
To carry out all duties requested to the satisfaction of the Head Chef.
You will be expected to respond to duties requested by the Head of Department or Management – full mobility in all areas of the kitchen will apply.
To report for duty, on time and in the correct uniform.
To priorities guest orders and requests at all times.
To ensure that all dishes are prepared in a timely fashion and to the appropriate standards.
To explain menu content if required.
To ensure all stock is kept under optimum conditions.
To ensure that any anticipated shortages are communicated promptly.
To ensure a high standard of personal hygiene and grooming.
To ensure your own work area is clean and tidy at all times.
To participate in training programmes as required.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening or weekend shifts.
HEALTH & SAFETY
To fulfil your obligations under food safety management regulations.
To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.
To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other person on the premises.
To keep your work area tidy and safe and report any hazard, accident, loss or damage to management.
To be aware of trained first-aid personnel on the premises and the location of first aid box.
To observe all safety rules and procedures, including those laid down in the Health & Safety Statement for your place of work.
To carry out and promote fire and accident drills as directed by the hotel safety officer.
OTHER DUTIES
The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.
QUALIFYING CRITERIA
3 to 4 years practical culinary experience.
Formal culinary training desirable.
Good knowledge of HACCP and allergens.
Passion for producing good quality food.
Strong team player.
Ability to take direction and being able to perform under pressure.
Positive attitude.
Good communication and interpersonal skills.
Experience with garnish or starters an advantage.
BENEFITS:
Regularly stocked canteen for meals, snacks and beverages while on duty.
Discounts in our Spa, Hotel & Golf course.
Discounted staff and friends and family rates available in other group properties in the United States, Canada and the United Kingdom.
Free Car parking.
Regular staff appreciation initiatives.
Opportunities to develop and grow through assisted educational opportunities.
Sick Benefit scheme.
Personal locker where required.
Job Type: Permanent
Pay: Up to €17.50 per hour
Benefits:
- Employee discount
- On-site parking
- Sick pay
Work Location: In person
Job Title: Commis Chef
Job Location: Co Clare
Job Type: Permanent
Department: Food & Beverage – Culinary
Responsible To: Chef de Partie
Salary: €14 per hour
Start Date: May 2024
Job Description:
We are currently seeking a talented and passionate Commis Chef to join prestigious 5-star property located in the beautiful Co Clare, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events. This is a permanent position offering competitive compensation and a range of benefits.
Recognized among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.
Main Purpose of Job:
As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. You will be responsible for performing the following tasks to the highest standards:
Liaises with: Stores, Back of House, Food & Beverage Department
MAIN DUTIES
Food preparation.
Ensure consistent great food production, in line with the highest quality standards.
Perform tasks within a timely manner.
Contribute to Kitchen revenue through effective food cost control.
Assist other departments wherever necessary and maintain good working relationships.
Assisting with the creation of dishes to suit our guests needs.
To assist in the set up and organisation of the assigned workstation.
To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
To prepare, cook and present all dishes within area of responsibility to the correct menu specification with regard to quality and quantity.
To participate in training programmes as required.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening or weekend shifts.
HEALTH & SAFETY
To fulfil your obligations under HACCP and food safety management regulations.
To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.
To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other person on the premises.
To keep your work area tidy and safe and report any hazard, accident, loss or damage to management.
To be aware of trained first-aid personnel on the premises and the location of first aid box.
To observe all safety rules and procedures, including those laid down in the Health & Safety Statement for your place of work.
To carry out and promote fire and accident drills as directed by the hotel safety officer.
OTHER DUTIES
The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.
QUALIFYING CRITERIA
2-3 years commis chef experience.
Formal culinary training desirable.
Good knowledge of HACCP and allergens.
Passion for producing good quality food.
Strong team player.
Good communication and interpersonal skills.
Positive attitude.
Ability to take direction and being able to perform under pressure.
Experience as a breakfast chef an advantage.
BENEFITS
Regularly stocked canteen for meals, snacks and beverages while on duty.
Discounts in our Spa, Hotel & Golf course.
Discounted staff and friends and family rates available in other group properties in the United States, Canada and the United Kingdom.
Free Car parking.
Regular staff appreciation initiatives.
Opportunities to develop and grow through assisted educational opportunities.
Sick Benefit scheme.
Personal locker where required.
Job Type: Permanent
Pay: €14.00 per hour
Benefits:
- Employee discount
- On-site parking
- Sick pay
Work Location: In person
Location: Co Clare
Job Type: Permanent
Department: Food & Beverage – Culinary
Responsible To: Head Chef
Salary: €19 per hour
Start Date: May 2024
We are currently seeking a talented and passionate Sous Chef to join prestigious 5-star property located in the beautiful Co Clare, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events. This is a permanent position offering competitive compensation and a range of benefits.
Recognized among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.
Main Purpose of Job
To assist the Head Chef with the production and presentation of all the dishes which leave the kitchen and to ensure that they are to the five-star standard. He / She is also responsible for maintaining his / her area of work to the highest hygiene standards and to observe a proper system of food preparation and storage.
Liaises with: Stores, Back of House, F&B
MAIN DUTIES
Temp chef Ireland is now looking for a knowledgeable and experienced Sous Chef to join the team and assist the Head Chef to manage all aspects of the kitchen to deliver an excellent guest and team member experience, while seeking customer feedback, training staff and controlling costs.
You will support the Head Chef to deliver high standards of service and drive profits from the business focusing on quality.
KEY RESPONSIBILITIES
Have previous experience working as an experienced Sous Chef or Senior Chef de Partie within a quality hotel restaurant environment.
Driving high food standards of delivering fresh, flavoursome & finely presented food at all times within all outlets
Actively support the Head Chef in controlling budgets, managing Health & Safety and Food Hygiene.
Completing rosters, and completing all daily orders in line with kitchen budgets
Have a strong team work ethic, who is humble and shows respect for all their colleagues
Writing and delivering daily specials menus
To carry out all duties requested to the satisfaction of the Head Chef.
You will be expected to respond to duties requested by the Head of Department or Management – full mobility in all areas of the kitchen will apply.
To ensure that all dishes are prepared in a timely fashion and to the appropriate standards.
To ensure all stock is kept under optimum conditions.
To ensure that any anticipated shortages are communicated promptly.
To ensure a high standard of personal hygiene and grooming.
To participate in training programmes as required.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening or weekend shifts.
OTHER DUTIES
The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.
HEALTH & SAFETY
To fulfil your obligations under food safety management regulations.
To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.
To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other person on the premises.
To keep your work area tidy and safe and report any hazard, accident, loss or damage to management.
To be aware of trained first-aid personnel on the premises and the location of first aid box.
To observe all safety rules and procedures, including those laid down in the Health & Safety Statement for your place of work.
To carry out and promote fire and accident drills as directed by the hotel safety officer.
QUALIFYING CRITERIA
Minimum 1 year experience as a Sous Chef or Senior Chef de Partie
Previous experience and responsibility in a hotel, a la carte restaurant and banquets
Level 2 food safety qualification
Proven stability within a kitchen environment
Able to demonstrate excellent organization, communication and planning skills.
Able to demonstrate culinary expertise and knowledge of all food allergens
Good people management skills including recruitment, performance managing and appraising.
Good knowledge of HACCP and allergens
Passion for producing good quality food
Ability to take direction and being able to perform under pressure
Positive attitude
Good communication and interpersonal skills.
BENEFITS
Regularly stocked canteen for meals, snacks and beverages while on duty
Discounts in our Spa, Hotel & Golf course
Discounted staff and friends and family rates available in other group properties in the United States, Canada and the United Kingdom
Free Car parking
Regular staff appreciation initiatives.
Opportunities to develop and grow through assisted educational opportunities
Sick Benefit scheme
Personal locker where required.
Job Type: Full-time
Pay: Up to €19.00 per hour
Benefits:
- Employee discount
- On-site parking
- Sick pay
Permanent chef de partie
Job Title: Breakfast Chef
Location: Glengarriff, County Cork
Job Type: Full Time
Salary: 32000 euros per annum
Job Description:
We are currently seeking a breakfast Chef to join our team in Glengariff, Cork. This is a Permanent full-time position with Mid March start, offering a competitive rate of €32,000 per year. Temporary Accommodation can be arranged as can assistance with sourcing permanent Accommodation.
Responsibilities:
- Prepare and cook high-quality meals according to established recipes and guidelines.
- Ensure that all dishes are prepared and presented in a timely and consistent manner.
- Follow proper food handling and sanitation procedures to maintain a clean and safe working environment.
- Assist in the planning and development of menus, considering dietary restrictions and preferences.
- Collaborate with the kitchen team to ensure smooth operations and efficient service.
- Maintain inventory levels and order necessary supplies as required.
- Monitor food quality and taste to ensure customer satisfaction.
- Adhere to all health and safety regulations and best practices.
- Maintain a positive and professional attitude while working under pressure.
Requirements:
- Proven experience as a Chef, preferably in a similar role or culinary environment.
- Strong knowledge of food preparation techniques, culinary trends, and kitchen equipment.
- Ability to work independently and as part of a team, demonstrating excellent time management and organizational skills.
- Knowledge of food safety and hygiene regulations.
- Ability to handle high-volume production and work well under pressure.
- Excellent communication skills and the ability to collaborate effectively with colleagues.
- Flexibility to work weekdays, with occasional weekends if required.
- Eligibility to work in Ireland.
If you are a skilled and dedicated Chef looking for a temporary opportunity in Glengariff. We encourage you to apply. This position offers a competitive hourly rate and the chance to contribute to a dynamic culinary team during a busy period. Please submit your application with your CV and any relevant culinary certifications. We look forward to hearing from you.
Job Types: Full-Time
Salary: €32,000 per year
Work Location: In person
Job Type: Permanent
Start: Mid March
Ability to commute/relocate:
- Glengariff: reliably commute or plan to relocate before starting work (required)
Language:
- English (preferred)
Job Type: Full-time
Salary: €32,000.00 per year
Experience:
- Chef: 1 year (preferred)
- HACCP: 1 year (preferred)
Language:
- English (preferred)
Permanent chef de partie
Job Title: Junior Sous Chef
Job Type: Full Time
Salary: 37,500 euros per annum
Job Description:
We want a Junior Sous Chef for a unique fine dining boutique hotel with a strong influence of homegrown organic produce. Location: Glengariff, Cork, Ireland Salary: €37,500 per annum Start Date: Mid March Employment Type: Permanent
About the Hotel: The unique fine dining boutique hotel is a prestigious and renowned establishment known for its exceptional hospitality, luxurious amenities, and top-notch culinary experiences. Located in the heart of Glengariff, the hotel offers a blend of elegance, comfort, and impeccable service to its esteemed guests.
Job Overview: We are seeking an experienced and talented Junior Sous Chef to join our culinary team. As a Junior Sous Chef, you will play a crucial role in ensuring the smooth operation of our high-end kitchen, maintaining exceptional food quality, and leading a team of culinary professionals. You will work closely with the Executive Chef to deliver exceptional dining experiences and contribute to the hotel’s reputation for culinary excellence.
Responsibilities:
Assist the Executive Chef in supervising all kitchen operations, including food preparation, cooking, and presentation.
Lead and motivate the kitchen team, ensuring effective communication, teamwork, and efficient workflow.
Oversee the creation and execution of menus, taking into account seasonality, dietary restrictions, and guest preferences.
Maintain high standards of food quality, taste, and presentation, following the hotel’s established culinary guidelines.
Monitor inventory levels, ensure timely ordering of ingredients, and maintain proper stock rotation to minimize waste and maximize efficiency.
Ensure compliance with all health, safety, and sanitation standards, and lead by example in maintaining a clean and organized kitchen environment.
Train and develop kitchen staff, providing guidance, coaching, and performance feedback to foster their professional growth.
Collaborate with the Executive Chef in menu development, cost control, and budget management.
Assist in overseeing special events and catering functions, ensuring seamless execution and exceptional guest satisfaction.
Stay up to date with industry trends, culinary innovations, and new techniques, incorporating them into menu planning and kitchen operations.
Requirements:
In-depth knowledge of culinary techniques, food safety regulations, and kitchen management practices.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Excellent organizational and time management abilities, with the capacity to handle multiple tasks and work under pressure.
Creativity and passion for food, with a keen eye for detail and a dedication to delivering exceptional dining experiences.
Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues and build positive relationships.
If you are a culinary professional with a passion for excellence and are eager to contribute to a world-class hotel, we invite you to apply for the position of Junior Sous Chef. Join our team and be a part of an exceptional culinary journey.
Permanent chef de partie
Job Title: Chef de Partie
Location: Glengarriff, County Cork
Job Type: Full Time
Salary: 34,000 euros per annum
Job Description:
We are currently seeking a talented and passionate Chef de Partie to join a unique fine dining boutique hotel with a strong influence of homegrown organic produce in Glengariff, Cork. This is a permanent position offering competitive compensation and a range of benefits. Start date mid March. Temporary Accommodation can be arranged as can assistance with sourcing permanent Accommodation.
Requirements:
Proven experience as a Chef de Partie or similar role within a high-quality establishment, preferably in a 5-star property.
Proficiency in preparing and presenting a wide range of culinary dishes, with a strong focus on quality and creativity.
In-depth knowledge of culinary techniques, ingredients, and kitchen equipment.
Ability to work well under pressure, maintaining composure and delivering exceptional results in a fast-paced environment.
Strong organizational and time management skills, with the ability to prioritize tasks effectively.
Excellent teamwork and communication skills, ensuring effective collaboration with colleagues at all levels.
A passion for food and a commitment to delivering an outstanding dining experience to guests.
Benefits:
Competitive salary of €34,000 per year.
Accommodation provided for the successful candidate.
Opportunities for career growth and development within a renowned 5-star property.
Access to training programs and workshops to enhance culinary skills.
A supportive and inclusive work environment that values teamwork and individual contributions.
Job Type: Permanent
Salary: Up to €34,000.00 per year
Permanent chef de partie
Job Title: Permanent Chef de Partie
Location: Galway, City
Job Type: Full Time
Salary: 33,000 – 36,000 euros per annum
Job Description:
We are currently seeking a talented and experienced Chef de Partie required for a busy 4-star hotel outside Galway city. As a permanent Chef de Partie, you will play a crucial role in assisting the Head Chef and Sous Chef in the smooth and efficient operation of our kitchen.
Responsibilities:
- Assist the Head Chef and Sous Chef in preparing and cooking high-quality dishes in accordance with the menu and specifications.
- Take responsibility for a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards.
- Maintain a clean and organized working environment, adhering to food safety and hygiene regulations.
- Collaborate with the kitchen team to develop new recipes and menu items, taking into consideration customer preferences and dietary restrictions.
- Ensure proper stock control, including monitoring and rotating ingredients, as well as minimizing wastage.
- Follow established portion sizes and presentation techniques to maintain consistency and quality.
- Train and supervise junior kitchen staff, providing guidance and support when necessary.
- Adhere to health and safety guidelines, including proper handling and storage of food items, and maintaining a clean and safe working environment.
- Assist in the ordering and receiving of supplies, as well as monitoring inventory levels.
- Stay updated with industry trends and new cooking techniques to continuously enhance culinary skills.
Requirements:
- Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.
- Solid understanding of various cooking methods, ingredients, equipment, and procedures.
- Knowledge of food safety and hygiene regulations.
- Ability to work well under pressure and meet tight deadlines.
- Excellent organizational skills and attention to detail.
- Strong communication and teamwork abilities.
- Flexibility to work on a shift basis, including weekends and evenings.
- Relevant culinary qualifications are preferred but not mandatory.
If you are a passionate and dedicated Chef de Partie looking for an immediate start and an opportunity to showcase your skills in a dynamic kitchen, we would love to hear from you. Join our team and contribute to delivering an exceptional culinary experience to our valued customers.
Job Type: Full time
Salary: 33,000 – 36,000.00 euros per year
Start: November start
Work Location: In person
Ability to commute/relocate:
Galway: Reliably commute or plan to relocate before starting work (required)
Language:
English: Preferred
Job Types:
Permanent, Full-time
Salary: €33,000.00 – €36,000.00 per year
Ability to commute/relocate:
Galway city: Reliably commute or plan to relocate before starting work (required)
Language:
English: Preferred
Permanent chef de partie
Job Title: Permanent Senior Chef de Partie
Location: Galway
Salary: €35,000-€37,000 per annum
Our company is currently seeking a skilled and motivated Senior Chef de Partie to join our team on a permanent basis at our establishment located in Galway, a 4-star Galway city hotel. As a Chef de Partie, you will play a crucial role in assisting our Head Chef in the day-to-day operations of the kitchen and ensuring the delivery of high-quality culinary creations.
Requirements:
Previous experience working as a Chef de Partie or similar role in a professional kitchen.
Excellent knowledge of culinary techniques, flavors, and ingredients.
Strong organizational and time management skills, with the ability to work efficiently in a fast-paced environment.
Attention to detail and a passion for delivering high-quality dishes.
Ability to work collaboratively as part of a team and communicate effectively with colleagues.
Knowledge of food safety and hygiene regulations.
Flexibility to work various shifts, including weekends and public holidays.
Salary and Benefits:
The offered salary for this position is €35,000-€37,000 per annum.
Permanent employment with opportunities for career growth and development.
Pleasant working environment in a reputable establishment.
If you are a dedicated and talented Senior Chef de Partie looking for a permanent role, we would love to hear from you. Please submit your application, including your resume and a cover letter. We will be reviewing applications as they are received and scheduling interviews with qualified candidates.
Job Type: Permanent
Salary: Up to €35,000-€37,000 per year
Work Location: In person
Ability to commute/relocate:
Galway: reliably commute or plan to relocate before starting work (required)
Language: English (preferred)
Job Type: Full-time
Salary: €35,000.00-€37,000.00 per year
Work Location: In person
Permanent chef de partie
Job Title: Permanent Chef de Partie
Location: Cork, City
Job Type: Full Time
Salary: 33,000-35,000 euros per annum
Job Description:
We are currently seeking a talented and experienced Chef de Partie required for a busy 4-star hotel in Cork City. As a permanent Chef de Partie, you will play a crucial role in assisting the Head Chef and Sous Chef in the smooth and efficient operation of our kitchen.
Responsibilities:
Assist the Head Chef and Sous Chef in preparing and cooking high-quality dishes in accordance with the menu and specifications.
Take responsibility for a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards.
Maintain a clean and organized working environment, adhering to food safety and hygiene regulations.
Collaborate with the kitchen team to develop new recipes and menu items, taking into consideration customer preferences and dietary restrictions.
Ensure proper stock control, including monitoring and rotating ingredients, as well as minimizing wastage.
Follow established portion sizes and presentation techniques to maintain consistency and quality.
Train and supervise junior kitchen staff, providing guidance and support when necessary.
Adhere to health and safety guidelines, including proper handling and storage of food items, and maintaining a clean and safe working environment.
Assist in the ordering and receiving of supplies, as well as monitoring inventory levels.
Stay updated with industry trends and new cooking techniques to continuously enhance culinary skills.
Requirements:
Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.
Solid understanding of various cooking methods, ingredients, equipment, and procedures.
Knowledge of food safety and hygiene regulations.
Ability to work well under pressure and meet tight deadlines.
Excellent organizational skills and attention to detail.
Strong communication and teamwork abilities.
Flexibility to work on a shift basis, including weekends and evenings.
Relevant culinary qualifications are preferred but not mandatory.
If you are a passionate and dedicated Chef de Partie looking for an immediate start and an opportunity to showcase your skills in a dynamic kitchen, we would love to hear from you. Join our team and contribute to delivering an exceptional culinary experience to our valued customers.
Job Type: Full-time
Salary: 35,000 euros per annum
Start: October start
Work Location: In person
Ability to commute/relocate:
Cork: reliably commute or plan to relocate before starting work (required)
Language: English (preferred)
Job Type: Full-time
Salary: 35,000.00 per year
Ability to commute/relocate:
Cork: reliably commute or plan to relocate before starting work (required)
Language: English (preferred)
Job Types: Permanent, Full-time
Salary: €35,000.00 per year
Ability to commute/relocate:
Cork, CO. Cork: reliably commute or plan to relocate before starting work (required)
Language: English (preferred)
Permanent chef de partie
Job Title: Permanent Chef
Location: Feakle, Co. Clare
Job Type: Full Time
Salary: 37,000 euros per annum
Job Description:
We are currently seeking a talented and experienced Permanent Chef required for a busy gastro bar in Feakle, Co. Clare. As a permanent Chef, you will play a crucial role in assisting the Head Chef and Sous Chef in the smooth and efficient operation of our kitchen.
Responsibilities:
Assist the Head Chef and Sous Chef in preparing and cooking high-quality dishes in accordance with the menu and specifications.
Take responsibility for a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards.
Maintain a clean and organized working environment, adhering to food safety and hygiene regulations.
Collaborate with the kitchen team to develop new recipes and menu items, taking into consideration customer preferences and dietary restrictions.
Ensure proper stock control, including monitoring and rotating ingredients, as well as minimizing wastage.
Follow established portion sizes and presentation techniques to maintain consistency and quality.
Train and supervise junior kitchen staff, providing guidance and support when necessary.
Adhere to health and safety guidelines, including proper handling and storage of food items, and maintaining a clean and safe working environment.
Assist in the ordering and receiving of supplies, as well as monitoring inventory levels.
Stay updated with industry trends and new cooking techniques to continuously enhance culinary skills.
Requirements:
Proven experience as a Chef or similar role in a fast-paced kitchen environment.
Solid understanding of various cooking methods, ingredients, equipment, and procedures.
Knowledge of food safety and hygiene regulations.
Ability to work well under pressure and meet tight deadlines.
Excellent organizational skills and attention to detail.
Strong communication and teamwork abilities.
Flexibility to work on a shift basis, including weekends and evenings.
Relevant culinary qualifications are preferred but not mandatory.
If you are a passionate and dedicated Chef de Partie looking for an immediate start and an opportunity to showcase your skills in a dynamic kitchen, we would love to hear from you. Join our team and contribute to delivering an exceptional culinary experience to our valued customers.
To apply, please submit your updated resume and a cover letter highlighting your relevant experience and availability for an immediate start.
Job Type: Full time
Salary: 37,000 euros per annum
Start: October start
Work Location: In person
Ability to commute/relocate:
Feakle, Co. Clare: reliably commute or plan to relocate before starting work (required)
Language: English (preferred)
Job Type: Full-time
Salary: €37,000.00 per year
Job Types: Permanent, Full-time
Salary: €37,000.00 per year
Ability to commute/relocate:
Feakle, CO. Clare: reliably commute or plan to relocate before starting work (required)
Experience:
Chef: 1 year (preferred)
HACCP: 1 year (preferred)
Language: English (preferred)
Permanent chef de partie
Job Title: Permanent Chef de Partie
Location: Taramonbarry co roscommon
Salary: €33,000 per annum
Our company is currently seeking a skilled and motivated Chef de Partie to join our team for a busy Gastro bar on a permanent basis located inTaramonbarry co roscommon. As a Chef de Partie, you will play a crucial role in assisting our Head Chef in the day-to-day operations of the kitchen and ensuring the delivery of high-quality culinary creations.
Requirements:
- Previous experience working as a Chef de Partie or similar role in a professional kitchen.
- Excellent knowledge of culinary techniques, flavors, and ingredients.
- Strong organizational and time management skills, with the ability to work efficiently in a fast-paced environment.
- Attention to detail and a passion for delivering high-quality dishes.
- Ability to work collaboratively as part of a team and communicate effectively with colleagues.
- Knowledge of food safety and hygiene regulations.
- Flexibility to work various shifts, including weekends and public holidays.
Salary and Benefits:
- The offered salary for this position is €33,000 per annum.
- Permanent employment with opportunities for career growth and development.
- Pleasant working environment in a reputable establishment.
If you are a dedicated and talented Chef de Partie looking for a permanent role we would love to hear from you. Please submit your application, including your resume and a cover letter, .We will be reviewing applications as they are received and scheduling interviews with qualified candidates.
Job Type: Permanent
Start: October
Salary: Up to €33,000.00 per year
Work Location: In person
Job Type: Permanent
Salary: €35,000.00 per year
Ability to commute/relocate:
- Taramonbarry co roscommon : reliably commute or plan to relocate before starting work (required)
Language:
- English (preferred)
Job Types: Permanent, Full-time
Location: Dundalk, CO. Louth
Job Type: Full-Time
Salary: Up to €18.00 per hour
Job Description:
We are currently seeking a talented and experienced relief chef for a busy bar and restaurant with an immediate start to join our team in Dundalk, CO. Louth. As a Relief Chef, you will play a crucial role in assisting the Head Chef and Sous Chef in the smooth and efficient operation of our kitchen.
Responsibilities:
Assist the Head Chef and Sous Chef in preparing and cooking high-quality dishes in accordance with the menu and specifications.
Take responsibility for a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards.
Maintain a clean and organized working environment, adhering to food safety and hygiene regulations.
Collaborate with the kitchen team to develop new recipes and menu items, taking into consideration customer preferences and dietary restrictions.
Ensure proper stock control, including monitoring and rotating ingredients, as well as minimizing wastage.
Follow established portion sizes and presentation techniques to maintain consistency and quality.
Train and supervise junior kitchen staff, providing guidance and support when necessary.
Adhere to health and safety guidelines, including proper handling and storage of food items, and maintaining a clean and safe working environment.
Assist in the ordering and receiving of supplies, as well as monitoring inventory levels.
Stay updated with industry trends and new cooking techniques to continuously enhance culinary skills.
Requirements:
Proven experience as a Chef or similar role in a fast-paced kitchen environment.
Solid understanding of various cooking methods, ingredients, equipment, and procedures.
Knowledge of food safety and hygiene regulations.
Ability to work well under pressure and meet tight deadlines.
Excellent organizational skills and attention to detail.
Strong communication and teamwork abilities.
Flexibility to work on a shift basis, including weekends and evenings.
Relevant culinary qualifications are preferred but not mandatory.
If you are a passionate and dedicated Relief Chef looking for an immediate start and an opportunity to showcase your skills in a dynamic kitchen, we would love to hear from you. Join our team and contribute to delivering an exceptional culinary experience to our valued customers.
Work Location: In person
Ability to commute/relocate:
Dundalk, CO. Louth: reliably commute or plan to relocate before starting work (required)
Language: English (preferred)
Experience:
Chef: 1 year (preferred)
HACCP: 1 year (preferred)
Language: English (preferred)
Executive Head Chef
Job title: Executive Head Chef
Reporting to: Hotel Manager
Department: Kitchen
Salary: 75/80K euros
Location: Co. Galway
Type of employment: full time, permanent
Eligibility: must be eligible to work in Ireland
Temp Chef is looking for an experienced Head Chef to head up the kitchens across the
hotel. As Head Chef you will take charge of the kitchens for our two restaurants, bar and event
spaces. The ideal candidate will have a strong passion for food, developing new dishes and
have experience in leading a hardworking team in a large kitchen. This role requires someone
who is creative, vibrant with a real edge to their menu planning with the ability to shape the
F&B offering of the Salthill Hotel, helping make the hotel a culinary destination for locals and
hotel guests.
Summary of Key activities:
Be responsible for the everyday management of a fast-paced Kitchen team
Design menus that enhance customers’ culinary experience whilst maintaining a high standard
of quality and consistency
Identifying future trends, opportunities when menu planning
Comply with dietary requirements, have tasty, nutritious and visually appealing menu items
available for dietary needs and abide by all sanitation regulations
Driving sales and maintaining a high level of standards throughout the Kitchen including all
aspects of Food preparation
Ensure that all food preparation is in accordance with regulatory guidelines
Strong financial planning, budgeting and forecasting including robust plans for waste
management
Establishes food presentation techniques and quality standards
To ensure HACCP procedures are followed accordingly to the company’s Food Safety
Management document thus ensuring quality control measures and hygiene systems are
achieved at all times.
Monitor standards, cost control, stock rotation and general efficiency of the kitchen
Ordering of equipment or ingredients according to identified shortages
Make use of Procure Wizard and ensure adequate stock rotation is in place
Hiring, training and managing kitchen staff
Maintain rosters to maximize productivity, manage annual leave requests.
Foster a climate of cooperation and respect between co-workers
Manage the busy service periods and produce a high standard of food.
Practice strong financial management including menu costings, food margin control and labour
cost control
Achieving operational objectives by communicating effectively with all stakeholders.
Ensure all administrative requirements are being followed by all teams and are compliant and
correctly maintained in line with company policy & procedures.
Skills and experience
A minimum of 3-5 years’ experience in a high volume, multi-outlet operation.
Creative, innovative and extremely well organised.
Exceptional Culinary skills with a creative edge
Excellent kitchen management skills with a strong presence in the kitchen
Establishes food presentation techniques and quality standards
Strong leadership skills to manage and direct a large team
Excellent training, development & coaching skills
Strong creativity and innovation when created new menus and recipes
Previous experience in the Irish market is a plus
Up to date with current health food trends as well as forward thinking for future trend
opportunities.
Ability to manage rotating menus, special events and hospitality requirements across
multiple sites.
Strong financial background.
Able to produce high quality food whilst being financially astute.
Ability to recruit, train and retain a solid team around you who will commit fully to your
vision.
Transport required
Excellent communications skills
Job Types: Permanent, Full-time
Salary: €75,000.00-€80,000.00 per year
Ability to commute/relocate:
- Salt Hill, CO. Galway: reliably commute or plan to relocate before starting work (required)
Experience:
- Head chef: 1 year (preferred)
Permanent Chef de Partie
Location: Taramonbarry co roscommon, Ireland
Salary: €33-35,000 per annum
Start Date: October 2023
We are currently seeking a talented and experienced Chef de Partie to join our team in tarmonbarry Co Roscommon. As a Relief Chef de Partie, you will play a crucial role in assisting the Head Chef and Sous Chef in the smooth and efficient operation of our kitchen.
Responsibilities:
Assist the Head Chef and Sous Chef in preparing and cooking high-quality dishes in accordance with the menu and specifications.
Take responsibility for a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards.
Maintain a clean and organized working environment, adhering to food safety and hygiene regulations.
Collaborate with the kitchen team to develop new recipes and menu items, taking into consideration customer preferences and dietary restrictions.
Ensure proper stock control, including monitoring and rotating ingredients, as well as minimizing wastage.
Follow established portion sizes and presentation techniques to maintain consistency and quality.
Train and supervise junior kitchen staff, providing guidance and support when necessary.
Adhere to health and safety guidelines, including proper handling and storage of food items, and maintaining a clean and safe working environment.
Assist in the ordering and receiving of supplies, as well as monitoring inventory levels.
Stay updated with industry trends and new cooking techniques to continuously enhance culinary skills.
Requirements:
Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.
Solid understanding of various cooking methods, ingredients, equipment, and procedures.
Knowledge of food safety and hygiene regulations.
Ability to work well under pressure and meet tight deadlines.
Excellent organizational skills and attention to detail.
Strong communication and teamwork abilities.
Flexibility to work on a shift basis, including weekends and evenings.
Relevant culinary qualifications are preferred but not mandatory.
If you are a passionate and dedicated Relief Chef de Partie looking for an immediate start and an opportunity to showcase your skills in a dynamic kitchen, we would love to hear from you. Join our team and contribute to delivering an exceptional culinary experience to our valued customers.
Job Type: Permanent
Salary: Up to €33-35,000.00 per year
Work Location: In person
Permanent Chef de Partie
Location: Taramonbarry co roscommon, Ireland
Salary: €33,000 per annum
Start Date: October 2023
Our company is currently seeking a skilled and motivated Chef de Partie to join our team for a busy Gastro bar on a permanent basis located inTaramonbarry co roscommon. As a Chef de Partie, you will play a crucial role in assisting our Head Chef in the day-to-day operations of the kitchen and ensuring the delivery of high-quality culinary creations.
Requirements:
- Previous experience working as a Chef de Partie or similar role in a professional kitchen.
- Excellent knowledge of culinary techniques, flavors, and ingredients.
- Strong organizational and time management skills, with the ability to work efficiently in a fast-paced environment.
- Attention to detail and a passion for delivering high-quality dishes.
- Ability to work collaboratively as part of a team and communicate effectively with colleagues.
- Knowledge of food safety and hygiene regulations.
- Flexibility to work various shifts, including weekends and public holidays.
Salary and Benefits:
- The offered salary for this position is €33,000 per annum.
- Permanent employment with opportunities for career growth and development.
- Pleasant working environment in a reputable establishment.
If you are a dedicated and talented Chef de Partie looking for a permanent role we would love to hear from you. Please submit your application, including your resume and a cover letter, .We will be reviewing applications as they are received and scheduling interviews with qualified candidates.
Job Type: Permanent
Salary: Up to €33,000.00 per year
Work Location: In person
Permanent Chef de Partie
Location: Carrick-on-Shannon, Co. Leitrim, Ireland
Salary: €35,000 per annum
Start Date: June 2023
Our company is currently seeking a skilled and motivated Chef de Partie to join our team on a permanent basis at our establishment located in Carrick-on-Shannon, Co. Leitrim, Ireland. As a Chef de Partie, you will play a crucial role in assisting our Head Chef in the day-to-day operations of the kitchen and ensuring the delivery of high-quality culinary creations.
Requirements:
- Previous experience working as a Chef de Partie or similar role in a professional kitchen.
- Excellent knowledge of culinary techniques, flavors, and ingredients.
- Strong organizational and time management skills, with the ability to work efficiently in a fast-paced environment.
- Attention to detail and a passion for delivering high-quality dishes.
- Ability to work collaboratively as part of a team and communicate effectively with colleagues.
- Knowledge of food safety and hygiene regulations.
- Flexibility to work various shifts, including weekends and public holidays.
Salary and Benefits:
- The offered salary for this position is €35,000 per annum.
- Permanent employment with opportunities for career growth and development.
- Pleasant working environment in a reputable establishment.
If you are a dedicated and talented Chef de Partie looking for a permanent role we would love to hear from you. Please submit your application, including your resume and a cover letter, .We will be reviewing applications as they are received and scheduling interviews with qualified candidates.
Job Type: Permanent
Salary: Up to €35,000.00 per year
Work Location: In person
Senior Chef de Partie
Company Overview: We are a bustling town center bistro located in Athlone, Co. Westmeath. Our restaurant prides itself on delivering exceptional culinary experiences to our valued customers. As we continue to grow and expand our operations, we are seeking a skilled and experienced Senior Chef de Partie to join our dynamic team.
Job Summary: As a Senior Chef de Partie, you will play a crucial role in the kitchen, working closely with our Head Chef and Sous Chefs to ensure the smooth running of our culinary operations. Your exceptional culinary skills, attention to detail, and ability to work efficiently in a fast-paced environment will contribute to maintaining our high standards and delivering exceptional dishes to our guests.
Responsibilities:
- Assist the Head Chef and Sous Chefs in all aspects of food preparation and production.
- Ensure that all dishes are prepared and presented according to our established standards and recipes.
- Supervise and train junior members of the kitchen staff, providing guidance and support as needed.
- Monitor food quality and freshness, ensuring adherence to food safety and hygiene standards.
- Collaborate with the kitchen team to develop new menu items and daily specials.
- Manage and maintain inventory levels, ensuring adequate stock of ingredients and supplies.
- Assist in maintaining a clean and organized kitchen, following sanitation regulations.
Requirements:
- Proven experience as a Chef de Partie or Senior Chef de Partie in a fast-paced kitchen environment.
- Excellent culinary skills and knowledge of various cooking techniques and cuisines.
- Strong organizational and time management skills, with the ability to multitask effectively.
- Attention to detail and a passion for delivering high-quality dishes.
- Ability to work well under pressure and in a team-oriented setting.
- Knowledge of food safety and sanitation regulations.
- Valid work permit or eligibility to work in Ireland.
Salary and Benefits:
- Working days Tuesday -Saturday
- Competitive salary of €17.00 per hour.
- Opportunity to work in a vibrant and busy bistro in the heart of Athlone.
- Potential for career growth and advancement within the organization.
- Positive and supportive work environment.
If you are a talented and dedicated Senior Chef de Partie with a passion for creating exceptional dishes, we would love to hear from you. To apply, please submit your resume
Job Type: Permanent
Salary: €17.00 per hour
Work Location: In person
Permanent Sous Chef
Job Description: Permanent Sous Chef
We are currently seeking a highly skilled and experienced Sous Chef to join our team at a busy 3-star hotel located in Wexford town. As a Sous Chef, you will play a vital role in our culinary operations, ensuring the delivery of exceptional food quality and service to our guests. The successful candidate will have a strong background in banqueting, bar food, and restaurant food preparation.
Responsibilities:
- Assist the Head Chef in managing the kitchen operations, ensuring smooth and efficient workflow.
- Oversee and participate in the preparation, cooking, and presentation of meals in accordance with established recipes and standards.
- Monitor food quality and presentation to ensure consistency and adherence to menu specifications.
- Train and supervise kitchen staff, providing guidance and support to ensure high performance and productivity.
- Maintain a clean and organized kitchen environment, adhering to health and safety regulations at all times.
- Assist in menu planning, taking into consideration dietary requirements, seasonality, and customer preferences.
- Collaborate with the Head Chef to develop and implement new dishes and menu items.
- Control food costs and minimize wastage by accurately estimating quantities and implementing portion control measures.
- Manage inventory and stock levels, ensuring timely ordering and appropriate storage practices.
- Stay updated with industry trends, techniques, and new culinary developments.
Requirements:
- Proven experience as a Sous Chef or relevant role in a similar high-volume establishment.
- Strong knowledge and experience in banqueting, bar food, and restaurant food preparation.
- Excellent culinary and creative skills, with the ability to consistently produce high-quality dishes.
- Ability to lead and motivate a team, fostering a positive and collaborative work environment.
- Strong organizational and time management skills, with the ability to prioritize tasks effectively.
- Knowledge of health and safety regulations and best practices in a kitchen environment.
- Ability to work well under pressure and meet tight deadlines.
- Flexibility to work a 4-day working week, four days out of seven, for 10 hours per day.
- Valid food hygiene certification.
Benefits:
- Competitive salary based on experience and qualifications.
- Four-day working week, allowing for a better work-life balance.
- Opportunities for career development and advancement within the organization.
- Access to employee benefits, such as health insurance and pension plans, as per company policy.
If you are a passionate and dedicated Sous Chef with the required experience, we would love to hear from you. Please submit your resume and cover letter detailing your relevant qualifications and accomplishments. Only shortlisted candidates will be contacted for an interview.
Job Types: Full-time, Permanent
Salary: Up to €40,000.00 per year
Work Location: In person
Permanent Sous Chef
Position: Permanent Sous Chef Salary: €40,000 per annum Employment Type: Permanent Start Date: July Working Hours: Daytime hours only, 8:30 am to 4:30 pm
Job Summary: We are currently seeking a talented and experienced Permanent Sous Chef to join our culinary team. As a Sous Chef, you will work closely with the Head Chef to ensure the smooth and efficient operation of our kitchen. Your primary responsibility will be to assist in the preparation and cooking of high-quality dishes, while adhering to food safety and hygiene standards.
Responsibilities:
- Assist the Head Chef in planning and developing menus that meet the needs and preferences of our customers
- Oversee the preparation, cooking, and presentation of all dishes
- Ensure that all food is prepared in accordance with established recipes and portion sizes
- Supervise and train kitchen staff, ensuring that they adhere to proper cooking techniques and food safety regulations
- Collaborate with the Head Chef to maintain inventory levels and order necessary supplies
- Monitor food quality and taste to ensure consistency and make necessary adjustments as required
- Maintain a clean and organized kitchen environment, following all sanitation and safety standards
- Assist in the creation of new dishes and menu items, taking into consideration seasonal ingredients and customer feedback
- Handle customer inquiries and special requests, providing excellent service at all times
Qualifications:
- Proven experience as a Sous Chef or similar role in a fast-paced kitchen environment
- In-depth knowledge of culinary techniques and practices
- Strong understanding of food safety and hygiene regulations
- Ability to work efficiently and effectively under pressure
- Excellent leadership and communication skills
- Creative mindset with the ability to contribute to menu development
- Strong attention to detail and organizational abilities
Benefits:
- Competitive salary of €40,000 per annum
- Permanent position with stable employment
- Daytime working hours, from 8:30 am to 4:30 pm
- Opportunity to work in a dynamic and professional culinary team
- Scope for career growth and development
If you are a passionate and dedicated Sous Chef with a flair for culinary excellence, we encourage you to apply for this permanent position. Join our team and contribute to creating memorable dining experiences for our valued customers.
To apply, please submit your resume, along with a cover letter detailing your relevant experience and why you believe you would be a great fit for this position.
Job Type: Permanent
Salary: Up to €40,000.00 per year
Work Location: In person