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Chef de Partie

Position Title:  Chef de Partie / CDP

Reports To:  Head Chef / Sous chef

Our guests keep us as individuals in a job, and, as an operation, they keep us in business. Your first duty as chef de Partie is to ensure that our guest’s expectations and demands are met and exceeded where possible with regard to the quality of food they receive and how it is presented

Main purpose of the Job

As a Chef De Partie you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorisation are not received. To ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.


Important Information
Date Posted: 23rd August 2021
Closing Date: 23rd September 2021
Industry: Hospitality
Job Type: Full time
Salary: Based on Experience

About the role

  • Main duties

    To take care of daily food preparation and duties assigned by the senior chefs to meet the standard and the quality set by RCOI
    To follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
    To coordinate daily tasks with the Sous Chef.
    You will be responsible for supervising junior chefs or commis.
    To estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
    To ensure that the production, preparation and presentation of food are of the highest quality at all times.
    To ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
    To have knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
    To have full awareness of all menu items, their recipes, methods of production and presentation standards.
    To follow good preservation standards for the proper handling of all food products at the right temperature.
    To operate and maintain all department equipment and report any defects
    To ensure effective communication between staff by maintaining a secure and friendly working environment.
    To establishing and maintain effective inter-departmental working relationships.
    To have excellent knowledge of menu creation, and assist sous chef/head chef in creation of menus.
    To be responsible for hygiene, safety and correct use of equipment and utensils adhering to the rules of HACCP and all relevant legislation re food safety & hygiene.
    To produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
    To check periodically expiry dates and proper storage of food items in the section.
    To consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
    To guides and train the junior staff on a daily basis to ensure high motivation and economical working environment.
    To set an example to others for personal hygiene and cleanliness on and off duty.
    To provide daily feedback, collection and reporting of issues as they arise.
    To assess quality control and adhere to hotels service standards.
    ·       To ensure that all reasonable care is taken for yourself, other employees, guests and other persons on the premises

    ·       To carry out fire drills

    ·       To observe all safety procedures and rules

    ·       To report, and where possible take action on incidents of accident/damage

    ·       To attend all training courses as notified to you by management

    To carry out any other duties as may be notified to you by management

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What you will need

Required criteria

  • candidate must have relevant qualifications and experience

Desired criteria

  • candidate must have at least 2 years similar experience
  • Candidates must have fluent English
  • Must have permission to work in ireland

Professional skills you’ll need for this job opportunity

Continuous Improvement

Continuous Improvement

Ability to Identify and Anticipate needs

Ability to Identify and Anticipate needs

Chefing Skills

Chefing Skills

Romantic Castles of Ireland

The award-winning Romantic Castles of Ireland collection is like no other hotel collection in Ireland.

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Owned and operated by the Corscadden family, the award-winning Romantic Castles of Ireland collection is like no other hotel collection in Ireland. There is something very special about our Castles and we are proud to be Ireland’s largest independent and privately-owned collection of luxury castle wedding venues. The Corscaddens have been in proprietorship of hotels since 1991, starting with Cabra Castle which opened in 1992. Following this was Ballyseede Castle in 2005, Bellingham Castle in 2012 and not forgetting the newest addition to the collection, Markree Castle, which was acquired by the hoteliers in 2015.

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Each one of the castles in the collection is family-run and operated - Marnie Corscadden and her husband Rory manage Ballyseede Castle; Patrick Corscadden and his partner Ciara manage Bellingham Castle; Brothers Howard and Adam Corscadden manage Cabra Castle and husband and wife Nicholas and Deirdre Ryan along with Patricia Corscadden manage Markree Castle. At the heart of the Romantic Castles of Ireland is a warmth of service that stems from the Corscadden family ownership, imbuing luxurious castles with the intimacy of a private home. Innovation and ongoing investment ensure the finest quality; while its heritage lends character to their vision of informal luxury, timeless style, and the very best guest experience.

Our benefits

As a family owned and run business we understand that a work -life balance is very important. With an emphasis on team work and equality, we have managed to build a staff that are renowned for their professionalism and friendliness. Many of our staff have worked with us for 20 years plus, so our staff are like family. Our staff always do their best and are committed to ensure our reputation as a luxury castle brand continues. We are proud of the team we have with us and the dedication and loyalty they have shown. We are always open to suggestions on ways we can improve, from both staff and guests and will endeavor to implement change where needed. As a token of appreciation, Company events are held throughout the year to keep staff morale at its best. In the interest of fairness for all our staff, A staff fund was created, independent of the owners - any function gratuities will be paid directly to our staff account which is divided equally among all staff, front and back of house, to allow for departmental days out or to be given as vouchers at the end of the year. An inhouse management program has recently been implemented to further the career of any staff member showing a flair for hospitality and a keen interest in the industry. This program includes semesters in each department to give a better understanding of the workings of an hotel in its entirety, for the hotel managers of the future. with four hotels in our collection ranging from fully operational hotel settings, to those on an exclusive event market, an opportunity exists for intra company transfer thus ensuring a rounded management experience.

Vacation/Paid Time Off

Retirement Plan and/or Pension

Flexible Schedule

Employee Development Programs

Employee Discounts

Opportunity to Travel

Free Parking

Competitive Salary

Preferential Room Rates

Family and Friends Rates

Discount on Meals Purchased

Long Service Recognition

Free parking/Discounted parking

We are a proud diversity ambassador

diversity ambassador

Chef de Partie

The award-winning Romantic Castles of Ireland collection is like no other hotel collection in Ireland.