Chef de Partie

Job description

Job Title: Chef de Partie (CDP)
Location: Tralee, County Kerry, Ireland
Role Type: Full-Time, Permanent
Reports To: Sous Chef / Head Chef

About the Role

Noel Group Recruitment is proudly supporting a prestigious 4-star luxury castle hotel in County Kerry in its search for a dedicated Chef de Partie to join a high-performing culinary team. As a key member of the kitchen brigade, you will play a vital role in delivering exceptional food and dining experiences to guests, maintaining high culinary standards and contributing to kitchen excellence in a historic castle setting.

What’s In It For You?

• Opportunity to work in an established luxury heritage hotel renowned for fine dining.
• Career progression alongside experienced chefs.
• Supportive and collaborative kitchen environment.
• €17/€18 per hour (DOE)
• Staff meals on duty and employee benefits.
• Training and development opportunities to refine culinary expertise.

Key Responsibilities

• Prepare, cook, and present menu items to the highest standards of quality, taste, and presentation.
• Ensure mise en place organisation is completed efficiently and accurately ahead of service.
• Supervise and support junior kitchen staff including Commis Chefs and kitchen assistants.
• Maintain strict adherence to food safety, hygiene, and HACCP standards at all times.
• Assist with stock control, inventory management, and rotation of supplies.
• Work collaboratively with the Sous Chef and Head Chef on service coordination and kitchen tasks.
• Ensure portion control and minimise food waste through careful preparation and planning.
• Keep workstations clean, organised, and compliant with health and safety regulations.

Key Requirements

• Minimum 2-3 years’ experience as a Chef de Partie, Demi-Chef de Partie, or in a similar hotel/restaurant kitchen position.
• Strong knowledge of food safety procedures, HACCP, and kitchen hygiene standards.
• Ability to work efficiently in a busy kitchen environment with attention to detail.
• Excellent communication and teamwork skills.
• Flexibility to work evenings, weekends, and weekends as business needs require.
• Culinary qualification or relevant professional training preferred.
• A positive attitude, professionalism, and passion for culinary excellence.