CHEFS NEEDED AT VARIOUS LEVELS FOR LUXURY HOTEL SPA/RESORTS (IRELAND) – The Radisson Blu & other Luxury Spa/Resort Hotels located in luxurious Countryside Hotel Resorts and in Dublin, housing an AA Rosette-accredited, casual fine-dining restaurants and a bar lounges. Whether you are looking for that pleasant, story-book country-side Hotel or prefer the beautiful city of Dublin with all its modern amenities, we have a nice location for you to choose from.
LOCATIONS – Dublin, Cork, Westmeath, Leitrim
SR. CHEF DE PARTIE – Candidate should have minimum of 2 years experience as a Sr. Chef de Partie in a 4 or 5 star hotel. Qualification in professional and Practical Cookery with 3-4 years experience preferably in a fast paced environment or with 4 star hotel experience. H.A.C.C.P. qualification essential. Must be passionate about food and focused on working to the highest standards. Must be able to work as part of a team or independently and have excellent communication skills.This ideal candidate will have the ability and ambition to progress to a junior Sous Chef position within one year
CHEF DE PARTIE / DEMI CHEF DE PARTIE – Qualification in professional and Practical Cookery with 3-4 years experience preferably in a fast paced environment or with 4 star hotel experience. Must be passionate about food and focused on working to the highest standards. Be able to assist the chef in preparation of food to a high standard and to be able to guide junior staff in the kitchen.
BREAKFAST CHEFS – Ideally looking for an enthusiastic, motivating and passionate breakfast chef for their open kitchen who will able to work within a small but loyal team to deliver and maintaining the high standard required. Candidates must have previous experience in high volume hotel restaurant. To ensure the smooth running of the breakfast service on a daily basis and guarantee excellent handover to colleagues on days off. Must have excellent time keeping, and to be total aware of the responsibility for opening the kitchen each morning.
To work with the executive and sous chef to implement company standards or any new developments that may arise. To be flexible to assist on busy lunches if required.
To possess a keen eye for presentation of buffets and plated dishes.
GRILL CHEF / CHEF DE PARTIE – If you are passionate about food and want to develop your career and become part of an AA Rostette Team focused on delivering exceptional customer food experiences each time, come join our team. The ideal candidate will have a natural flair for food, grill cooking experience, be passionate about cooking, flavours and presentation of high quality food and have the ability to operate well under pressure as well as the ability to work well as part of a team. You will have previous experience in a busy food operation in a similar position and want to progress your career to the next level.
- Contribute to the production of food items in accordance with instructions from the Sous Chef and/or the Head Chef.
- Be familiar with the menu and with any “specials” of the day.
- Ensure all dishes are prepared in a timely fashion.
- Ensure all dishes leaving the kitchen are prepared to the approved standard of presentation.
- Must be standards driven and detail-orientate
- Must have the ability to multi-task in fast-paced environment
- Must be flexible with regards to hours
- Must have excellent self-presentation
- Should have detailed knowledge of HACCP
- Should have relevant professional qualification
- 2-3 years of experience in similar position
- Culinary vocational degree/certification a plus
- Good command of spoken/written English
- EU Citizenship
- Full-time, long term appointment (1 yr contract )
- Competitive EU Salary
- Meals on duty
- 40+ Hrs / week
No agency fees! Travel & accommodation not provided, but assistance will be given with arrangements. Some clients in Ireland provide travel (for trials) & free temporary accommodation (depending on offer)