Chef De Partie

Main Purpose of Job:

The Chef de Partie is responsible for managing and overseeing a specific section within the kitchen, ensuring the highest standards of food preparation, quality, and presentation. This role involves both leadership and creativity, as well as adherence to food safety and hygiene protocols.

About The Role

Main Duties and Responsibilities:

Kitchen Operations

• Food Preparation & Presentation: Work closely with the Head Chef and kitchen team to maintain exceptional quality in food preparation and presentation.
• Food Hygiene & Safety: Adhere to the Company Food Hygiene and Health & Safety policies at all times, ensuring a safe and clean working environment.
• Section Management: Organize and manage your designated section within the kitchen, ensuring smooth operations and efficiency.
• Delegate Work: Supervise and delegate tasks to kitchen assistants and junior staff within your section.
• Menu Contribution: Assist in the development and compilation of menus for your section, providing creative input and new dish ideas.
• Creativity: Keep up to date with current food trends and contribute to the development of menu items that reflect these trends.

Leadership and Teamwork

• Team Communication: Foster good communication within the kitchen team to ensure smooth service and a collaborative working environment.
• Accountability: Take responsibility for the performance of your section, ensuring the quality and consistency of dishes served.
• Handling Complaints: Address any customer complaints professionally and promptly, ensuring customer satisfaction.
• Machinery Operation & Care: Safely operate and maintain kitchen machinery, adhering to health and safety procedures.

Kitchen Maintenance and Standards

• Cleanliness and Hygiene: Maintain a clean and tidy kitchen, adhering to HACCP (Hazard Analysis and Critical Control Points) standards and other hygiene protocols.
• Delivery Checks: Inspect deliveries to ensure the quality, quantity, and accuracy of orders received.
• Stock Management: Ensure proper fridge management, stock rotation, and minimize food wastage.
• Waste Management: Be cost-conscious and take measures to minimize waste in your section, helping to maintain the kitchen's profitability.

Personal Standards

• Hygiene & Grooming: Maintain a high standard of personal hygiene and grooming at all times. Lead by example in maintaining cleanliness and professionalism.
• Timekeeping: Arrive for work on time and in a clean uniform, including the appropriate kitchen attire (e.g., hats).
• Health & Safety: Take reasonable care for your health, safety, and the well-being of others in the workplace.

Training and Development

• Training Assistance: Participate in staff training to improve kitchen skills and knowledge, ensuring all team members meet the required standards.
• Ongoing Improvement: Be open to feedback and correction to continuously improve personal performance and kitchen efficiency.

Additional Duties

• Meetings: Attend department and food & beverage meetings as required.
• Ad-Hoc Tasks: Perform any other duties as directed by the Head Chef or Sous Chef to support the smooth operation of the kitchen.

Required Criteria

Skills Needed

About The Company

We are an independent, family-owned hotel with a story that started in the 1930s when Marie O'Sullivan, just fourteen years old, began working in her aunt's guesthouse (which she eventually bought and ran herself.)

That spirit of hard work, resourcefulness, and determination still guides everything we do today. Being family-owned means we can make decisions based on what is right—for our guests, our team, our environment, and our community—not just what is profitable.

We believe that true luxury is not about being flashy or formal. It is a much quieter, warmer, kinder thing. It is about creating a place where people feel genuinely welcome and cared for, and that starts with how we treat one another.

Company Culture

What we stand for matters

Working at The Killarney Park means joining a team that values bravery, authenticity, and belonging.

• Being Brave

means speaking up with new ideas, taking ownership of your role, and doing things the right way even when it is challenging.

• Being Authentic

means bringing your real self to work. We do not want you to follow scripts or put on a fake smile; we want your natural warmth to shine through.

• Creating Belonging

means making sure everyone feels welcome and valued - our guests, and your teammates, too.

These are not just nice words. They guide how we show up, how we work, and how we make a difference every day.

Company Benefits

Working at The Killarney Park means being part of a close-knit, five-star team that values warmth, professionalism, and genuine hospitality. We’re proud to support our people with meaningful benefits, learning and development opportunities, and a positive, respectful workplace culture.

Perks of Being Part of Our Team:

• Learning & development programmes to grow your skills and career

• Team parking

• Complimentary meals while on duty

• 50% off spa treatments and 20% off spa products

• Special off-peak accommodation rates for friends and family

• 50% off meals in the restaurant or bar

• 10% off orders in Luna Coffee & Wine

• Team Charity Day participation

• Bike to Work scheme

• Monthly team social events and a full yearly social calendar

• Monthly reward and recognition scheme

• €500 Team Referral Scheme

At The Killarney Park, your career journey matters.

Employee development programs, Employee discounts, Free parking, Cycle to work, Free work laptop, Referral bonus, Competitive salary, Preferential room rates, Family and friends rates, Discount on meals purchased , Discount on spa treatments or products, Free meals during shifts, Employee Assistance Scheme, Wellbeing Scheme, Work With Charities, Annual Rise, Employee of the Month, Employee Recognition Scheme, Annual performance review, On the job learning, Progression opportunities, Access to Health & Wellbeing app, Bereavement leave, Staff celebration events, Company employee App

Salary

Not disclosed