Chef de Partie

We are currently looking for an enthusiastic and dedicated Chef de Partie to join the Kitchen team led by Executive Head Chef, Jonathan Keane. As a Chef de Partie you will be responsible for supporting the team during service, to deliver food which is of the highest quality and in line with our company standards. What's in it for you?

• Professional, award winning training and development opportunities
• Discounted accommodation rates with Red Carnation Hotel Collection
• Annual Staff Appreciation Party and other Employee Recognition Events
• Discounted rates with many local businesses and third party service providers (including Estate Activities)
• Heavily subsidised accommodation (subject to availability)
• Free meals on duty
• Complimentary dry cleaning of business attire
• Recommend friend and family bonus scheme
• Two paid volunteering days each year
• Holiday allowance increasing with length of service up to 25 days
• Hotel based recognition incentives
• Free access to Employee Assistance Programme, Ensure section stock levels are accurate and requisitioned as required in line with SOPs.
• Plan, prepare, and hand over mise en place in accordance with SOPs.
• Prepare all food in line with approved recipes and Red Carnation Hotel standards.
• Set up and manage the section to maximise productivity while adhering to Health & Safety, statutory hygiene requirements, and company guidelines.
• Ensure section stock is cleaned, organised, labelled, and rotated in accordance with SOPs.
• Communicate any issues relating to equipment, food quality, or staffing promptly to the chef on duty.
• Provide ongoing training and guidance to staff to ensure consistent adherence to current menu recipes and standards.
• Advise kitchen management of section stock requirements based on business levels, ensuring adequate supply while minimising waste.
• Monitor and record fridge temperatures daily, reporting any issues immediately.
  
  Have previous experience in a similar role (or Chef de Partie role) within a 4 or 5 star hotel environment
• Possess good knowledge and practical chef skills
• Have proven experience and ability to manage all cost controls within the section e.g. food cost, labour etc.
• Be fluent in both written and spoken English
• Demonstrate passion for food and food production
• Have excellent communication skills
• Possess good organisational skills
• Be able to handle pressurised situations and busy periods
• Be flexible, innovative and adaptable
  
  The Lodge at Ashford Castle is sitting within the magnificent 350 acre estate of Ashford Castle, this property overlooks magical Lough Corrib. Originally built in 1865, The Lodge offers country house charm, fine dining in Wilde's Restaurant and an exceptional range of estate activities. One of Ireland's finest wedding destinations, pairing warm Irish hospitality with a modern appeal.