Senior Chef de Partie/Junior Sous Chef - The Bishop's Buttery - Cashel Palace Hotel

• Assist the Head Chef and Sous Chef in daily kitchen operations, ensuring the highest standards of food quality and presentation
• Oversee and manage a specific section of the kitchen, such as sauces, fish, or pastry
• Contribute to menu planning and development, incorporating seasonal and local ingredients
• Train and mentor junior kitchen staff, fostering a collaborative and innovative work environment
• Maintain strict adherence to food safety and hygiene standards
• Manage inventory and minimise waste whilst maintaining cost-effectiveness
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction
• Participate in menu tastings and food presentation refinement

• Culinary degree or equivalent qualification from a recognised institution
• Minimum 3-5 years of experience in fine dining or Michelin-starred restaurants
• Proven expertise in various kitchen stations, including sauces, pastry, fish, and meat
• Advanced knowledge of culinary techniques and current gastronomic trends
• Strong understanding of Irish cuisine and international culinary practices
• Proficiency in menu planning and development
• Excellent knowledge of food safety and hygiene standards, with relevant certification
• Demonstrated leadership skills and ability to work effectively in a team
• Strong time management and organisational skills
• Passion for using seasonal ingredients and local produce
• Ability to work under pressure in a fast-paced environment
• Creativity and attention to detail in food preparation and presentation
• Fluency in English; additional languages are advantageous

Cashel Palace Hotel