Chef de Partie - George V Dining Room (W/M)

Offer description

Terms and conditions for this position will be discussed at interview

We are currently recruiting an enthusiastic and dedicated Chef de Partie to join the kitchen team at Ashford Castle, working under our Executive Head Chef, Liam Finnegan. This is an exciting opportunity to be part of a world-class culinary operation, delivering exceptional cuisine in line with Forbes Five-Star standards and The Red Carnation Hotels standards.

Working pattern: 5 days over 7 days (includes some weekends & Bank Holidays).

What’s in It for You:

• Professional, award-winning training and development opportunities.
• Discounted accommodation across the Red Carnation Hotel Collection.
• Employee recognition events.
• Discounted rates with local businesses and third-party service providers.
• Heavily subsidised accommodation (subject to availability).
• Meals provided on duty.
• Complimentary dry cleaning of business attire.
• Friend and family referral bonus scheme.
• Two paid volunteering days each year.
• Holiday allowance increasing with service, up to 25 days.
• Hotel-based recognition incentives.
• Free access to the Employee Assistance Programme.

Who are we?

Joining Ashford Castle means becoming part of a legendary 800-year-old estate and a proud member of the Red Carnation Hotel Collection. Once home to the Guinness family, Ashford Castle is widely recognised as one of Ireland’s most prestigious luxury destinations, offering exceptional hospitality, fine dining, unique estate activities, and a world-class spa. Voted No. 1 Resort Hotel in the UK & Ireland by Travel + Leisure, the hotel proudly retains its Double Forbes Five-Star status.

As Chef de Partie, you will play a key role within The George V Restaurant, Ashford Castle’s signature fine dining restaurant. Renowned for its elegant surroundings and refined, ingredient-led menus, The George V showcases classic culinary techniques with a contemporary touch, celebrating the finest seasonal and locally sourced produce. This is an outstanding environment for a chef passionate about precision, creativity, and excellence.

Key Responsibilities:

• Prepare and produce food for your section, adhering to recipes and presentation standards with skill and attention to detail.
• Take responsibility for the day-to-day running of your section and supervise staff assigned to it.
• Plan and prepare for service, functions, and banquets, ensuring efficient stock control and minimal waste.
• Manage time effectively to ensure smooth service delivery.
• Maintain strong working relationships with kitchen and restaurant teams.
• Contribute ideas and suggestions for menu development and continuous improvement.
• Adhere to Food Hygiene and HACCP regulations and monitor Commis Chef compliance.