Chef de Partie

We have fantastic opportunities for a Chef de Partie to join our team. A proud member of the prestigious Relais & Chateaux and our Executive Head Chef recently voted Chef of the Year at the Georgina Campbell awards 2024. At Ballynahinch Castle, we are all about the people. This opportunity will suit a skilled individual who shares our passion for great food, service and people. You will have experience in a similar role or perhaps taking the next big step in their career. Join our Executive Head Chef, in a fabulous & luxurious setting and join the gastronomic journey.

 The role of a Chef de Partie at Ballynahinch Castle hotel is to ensure that all guests have a wonderful food experience in the Hotel. The candidate we are looking for should be driven and will be given the opportunity to develop their career working closely with our fantastic kitchen team who maintain 5 star standards, working together to deliver the best at all times.

The Role

To prepare dishes or ingredients as directed by the Executive Head Chef or Sous Chef.

To assist in alternative sections in the kitchen at the discretion of the Executive Head Chef.

Preparing dishes for service from start to finish as requested by the Executive Head Chef or Sous Chef.

To ensure that mise en place is ready in time for service and appropriate for forecasted business levels.

Ensure that all mise en place is up to date and that all work areas are clean and tidy at all times.

To assist with food deliveries and ensure measures are undertaken for this to be done hygienically and safely.

To ensure that all measures are taken to keep food waste to a minimum.

Communicate and liaise with team members, kitchen and other areas of operation to ensure any tasks have been completed as agreed.

Keeping the kitchen environment safe and hygienic through regimental cleaning and good practice in line with HACCP.

Ensure presentation of food is compliant with standards set by Executive Head Chef

Work with the Kitchen team to ensure all guest requests are met in a timely and efficient manner.

Support and learn from the Executive Head Chef and Sous Chef about the importance of meeting targets with labour and food costs.

Ensure that grooming standards are adhered to as per the hotel's grooming policy.

Skills

HACCP

Culinary Qualification - desirable

Benefits

Superb staff accommodation /All meals on duty/Training & Development/Free onsite Gym/Employee Assistance Programme