We are representing a well-established 4-star hotel in County Louth, renowned for its warm hospitality, excellent food offering, and strong reputation for weddings, events, and private dining. This popular property caters to leisure, corporate, and wedding guests, with a busy kitchen operation delivering high-quality cuisine across banqueting and restaurant service. The culinary team takes pride in using fresh, locally sourced ingredients while maintaining consistently high standards. The Role Our client is seeking an experienced and motivated Sous Chef to join their kitchen leadership team. As Sous Chef, you will play a key role in the day-to-day running of the kitchen, supporting the Head Chef across restaurant, banqueting, and wedding operations. Key Responsibilities: Support the Head Chef in managing daily kitchen operations across all food outlets Deliver high-quality food for restaurant service, weddings, and large-scale events Lead, train, and motivate the kitchen team to maintain high standards at all times Ensure full compliance with HACCP, health, safety, and hygiene regulations Assist with menu planning for both la carte and wedding banqueting menus Manage stock control, ordering, and cost management Step into a leadership role in the Head Chefs absence About You: Proven experience as a Sous Chef or strong Junior Sous in a busy hotel or banqueting kitchen Experience with weddings and high-volume events is highly advantageous Strong organisational skills with the ability to manage multiple services Passion for quality food, consistency, and presentation Calm, structured approach and strong leadership abilities Culinary qualification or equivalent experience preferred Flexible to work varying shifts, including weekends and event days Whats On Offer: Salary of €40,000 per annum Accommodation available at €150 per week Opportunity to work in a popular wedding and events venue Supportive management and kitchen leadership team Long-term career progression within a respected 4-star property If you are a Sous Chef with experience in weddings and banqueting and are looking for a solid, long-term role in County Louth, we would love to hear from you. To Apply: Please submit your CV by applying below, or contact TJ on INDCAT2 Skills: cooking time management food safety Benefits: Accommodation
We are representing a well-established 4-star hotel in County Louth, renowned for its warm hospitality, excellent food offering, and strong reputation for weddings, events, and private dining. This popular property caters to leisure, corporate, and wedding guests, with a busy kitchen operation delivering high-quality cuisine across banqueting and restaurant service. The culinary team prides itself on using fresh, locally sourced ingredients while maintaining consistently high standards. The Role Our client is seeking a skilled and motivated Chef de Partie to join their professional kitchen team. This role offers the opportunity to work across restaurant service, weddings, and banqueting, within a structured and supportive hotel environment. Key Responsibilities: Manage and take ownership of your designated section of the kitchen Prepare, cook, and present dishes to a consistently high standard Deliver quality food for restaurant service, weddings, and large-scale events Work closely with the Head Chef and Sous Chef to ensure smooth daily operations Support and guide junior kitchen team members Maintain full compliance with HACCP, health, safety, and hygiene standards Assist with stock control and minimising waste About You: Previous experience as a Chef de Partie in a hotel or busy kitchen environment Experience in weddings and banqueting is highly advantageous Strong culinary skills with attention to detail and consistency Ability to work efficiently under pressure during busy services and events Team-focused with a positive and professional attitude Culinary qualification or equivalent experience preferred Flexibility to work varying shifts, including weekends Whats On Offer: Salary of €34,000 per annum Accommodation available at €150 per week Opportunity to work in a popular wedding and events venue Supportive kitchen leadership and structured environment Career progression opportunities within a respected 4-star hotel If you are a Chef de Partie looking to build your career in a busy 4-star wedding hotel in County Louth, we would love to hear from you. To Apply: Please submit your CV by applying below, or contact TJ on INDCAT2 We are representing a well-established 4-star hotel in County Louth, renowned for its warm hospitality, excellent food offering, and strong reputation for weddings, events, and private dining. This popular property caters to leisure, corporate, and wedding guests, with a busy kitchen operation delivering high-quality cuisine across banqueting and restaurant service. The culinary team prides itself on using fresh, locally sourced ingredients while maintaining consistently high standards. The Role Our client is seeking a skilled and motivated Chef de Partie to join their professional kitchen team. This role offers the opportunity to work across restaurant service, weddings, and banqueting, within a structured and supportive hotel environment. Key Responsibilities: Manage and take ownership of your designated section of the kitchen Prepare, cook, and present dishes to a consistently high standard Deliver quality food for restaurant service, weddings, and large-scale events Work closely with the Head Chef and Sous Chef to ensure smooth daily operations Support and guide junior kitchen team members Maintain full compliance with HACCP, health, safety, and hygiene standards Assist with stock control and minimising waste About You: Previous experience as a Chef de Partie in a hotel or busy kitchen environment Experience in weddings and banqueting is highly advantageous Strong culinary skills with attention to detail and consistency Ability to work efficiently under pressure during busy services and events Team-focused with a positive and professional attitude Culinary qualification or equivalent experience preferred Flexibility to work varying shifts, including weekends Whats On Offer: Salary of €34,000 per annum Accommodation available at €150 per week Opportunity to work in a popular wedding and events venue Supportive kitchen leadership and structured environment Career progression opportunities within a respected 4-star hotel If you are a Chef de Partie looking to build your career in a busy 4-star wedding hotel in County Louth, we would love to hear from you. To Apply: Please submit your CV by applying below, or contact TJ on INDCAT2 Skills: cooking time management food safety Benefits: Accommodation
Agency Chef Relief Team in Dublin South. Excellent pay rates with flexible hours. This role is a great opportunity for chefs in Dublin to do some additional work alongside some of the best chefs in the country at Dublin's most popular event venues. Once you register with us we send our Chefs out for an immediate start. Benefits Of working as a Relief Chef for us: Pay rate starting at €18 per hour and would be up to €25 per hour for Sunday work. Paid Weekly and for every hour you do. Flexible Chef rosters to suit your schedule. Opportunity to work with some of Ireland's best Executive Head Chefs and in some of the best venues Ireland has to offer. Holiday pay that accumulates as you work. Full time or part time work with hours that suit Chefs looking for a work life balance. What do we expect of our newest Relief Chef? Our Chefs must provide a high standard of catering. Up to date HACCP and Manual Handling certs are essential (We can provide training for these). Valid work permits to work full-time in Ireland without restrictions. Must be a good team player to work with relief events team. Must have the enthusiasm and ability to work well under pressure. Provide points of contacts for references for employments from previous Chef roles. INDCAT2 Skills: chef haccp manual handling
This is a one man job chef position who is looking for very flexible hours and can pick and choose when he needs to come to work, not all the time but 60% of the time. Looking for a sous chef willing to step up or a head chef working long hours to take a step back. Main Duties/Responsibilities 5-7 days a week. Ordering-H.A.C. Control. 150 pax cooking volume per day. Catering for events, weddings, communions, funerals, parties. Weddings Small, private dining. Set menus but not 100% can input after training of the cycle. Buffets and platters are their Bread and Butter. BBQ 450, not that often,3 item grill, 4 salads. Breakfast Continental, platters, picnic boxes, hot food buffet. Christmas Bonus. Great Knowledge of food, a real foodie. INDCAT2 Skills: A real foodie Benefits: Parking
Executive Chef (West Dublin) We are recruiting for an experienced Executive Chef to lead the culinary program at a prestigious tech campus in West Dublin. This role offers the opportunity to shape culinary strategy, drive innovation, and lead a talented team while ensuring the highest standards of food quality, sustainability, and operational efficiency. Responsibilities: Lead the culinary program for the West Dublin campus, ensuring food quality, innovation, and operational excellence across multiple units. Drive culinary strategy, innovation, and efficiency in cafes, catering, and food spots. Mentor and coach the chef team, set culinary standards, and ensure high-level training. Ensure compliance with health, safety, allergen protocols, and sustainability standards. Collaborate with client food program managers and senior leadership to align culinary operations with client needs and expectations. Drive feedback and performance improvements using data-driven insights. Oversee culinary testing, pilots, and new initiative implementation. Develop and manage culinary training, onboarding, and quality standards. Handle P&L, budgets, and ensure all culinary operations meet financial and operational goals. Ideal Candidate: Experience: Executive-level culinary management in a multi-unit setting (hotel/restaurant) with P&L responsibility (minimum €20M). Skills: Strong leadership, coaching, and communication abilities. Proven experience with food innovation, sustainability, and trend management. Knowledge: Expertise in food trends, waste reduction, sanitation, cost control, and food quality. Education: Degree from a Culinary Institute preferred; Bachelors degree desirable. Additional: Comfortable with fast-paced environments, tech-savvy (G-Suite/Office), and ability to lead teams with passion for culinary creativity. If you have the experience to take the lead in one of Ireland's largest corporate catering sites, apply below or call TJ on . INDCAT1 Skills: cooking time management food safety
Head Chef Our client is seeking a dynamic Head Chef to lead our production kitchen team of 4-5 chefs and supporting the General Manager. This exciting role might suit an ambitious Senior Sous Chef ready to take the next step, to see beyond the plate and take pride in what they do to make their mark on a unique property. Our client food philosophy is simple: celebrate local produce, seasonal flavours, and creative cooking. We source quality, seasonal ingredients from a whole range of the very best suppliers and producers through our regional Larder network. Our chefs design inclusive menus, inspired by the seasons and global trends, tailored to meet the specific preferences of our wide-ranging audiences and the catering needs of all our events across Limerick. The food sites at the centre of our clients business, much broader offer that is about the team, the customer journey and experience that combines to deliver that overall experience and atmosphere only great hospitality can generate. INDCAT2 Skills: Head chef
Sous Chef Kitchen Structure: (1 combi oven, gas burner rings, deep fat fryer) Two chefs to produce, transfer to gastro trays of about 250 to 280 meals per day. All meals to be ready for 10.50 and delivered to the office for 11.30. High volume cooking and preparation for two mains, 1 vegetarian dish, soup and side salads. Full HACCP compliance temperature logging, incoming good, chilling, reheating,cooking etc. Food Safety management, ordering. All associated logistics, including loading and transport to limerick Food waste managment Our client is seeking a dynamic sous chef to assist head chef in a production kitchen team of 2 chefs and supporting the General Manager. This exciting role might suit an ambitious Sous Chef ready to take the next step, to see beyond the plate and take pride in what they do to make their mark on a unique property. Our client food philosophy is simple: celebrate local produce, seasonal flavours, and creative cooking. We source quality, seasonal ingredients from a whole range of the very best suppliers and producers through our regional Larder network. Our chefs design inclusive menus, inspired by the seasons and global trends, tailored to meet the specific preferences of our wide-ranging audiences and the catering needs of all our events across Limerick. The food sites at the centre of our clients business, much broader offer that is about the team, the customer journey and experience that combines to deliver that overall experience and atmosphere only great hospitality can generate. INDCAT2 Skills: Sous Chef
Head Chef (West Dublin) €52,000 Salary We are recruiting a talented Head Chef for a leading tech companys culinary operations in West Dublin. This is a fantastic opportunity to lead a high-performing kitchen team, oversee food production, and contribute to a dynamic and innovative food program within a world-class corporate setting. Responsibilities: Lead and manage the day-to-day culinary operations within a high-volume unit. Ensure the delivery of high-quality, nutritious meals and exceptional service. Oversee kitchen staff, providing mentorship, training, and development. Maintain food safety and hygiene standards in accordance with all relevant regulations. Collaborate with senior leadership and operations teams to drive culinary strategies and innovations. Monitor and control food costs, waste reduction, and inventory management. Ensure all food is prepared to meet sustainability goals and dietary requirements, including allergen management. Develop and implement new menu offerings, enhancing the food experience for clients and employees. Lead by example in maintaining a positive and productive kitchen environment. Participate in the recruitment, training, and retention of kitchen staff. Ideal Candidate: Experience: Proven experience as a Head Chef in a hotel, restaurant, or corporate catering setting. Skills: Strong leadership and team management abilities, with a focus on quality, efficiency, and customer satisfaction. Knowledge: Expertise in food safety, quality control, cost management, and menu development. Education: Culinary degree or equivalent experience preferred. Additional: Ability to thrive in a fast-paced, innovative setting. Passion for food trends, sustainability, and high-level culinary creativity. If you feel like your experience fits this role and would like a new challenge, apply below or call TJ on . INDCAT1 Skills: cooking time management food safety
About the role Chef Recruiters are seeking talented chef de parties to join our busy agency team to work with our clients across multiple properties in Dublin City Centre and surrounding areas. Our chefs must provide a high standard of catering and be presented very well. This role is open to both full and part time workers looking for a work life balance. Requirements Two years minimum experience in a Chef De Partie role. Must already be a resident of Ireland with full legal right to work. HACCP and Manual Handling certificates needed (Training for these can be provided) Must be able to provide two work references that can speak to your work experience as a chef. The role has a focus on daytime but our chefs must have flexibility for occasional event work. Must have reliable transport or access to public transport routes for morning starts. Experience working with banqueting an advantage but not required. Salary & Benefits Salary starting at 18 euro per hour with Sunday and Bank Holiday premiums for any work done on these days. A focus on daytime hours that suit chefs looking for a stronger work/life balance. Opportunity to work with some of the best chefs Ireland has to offer in some of the best venues across Leinster. Full and part time work available for experienced chef de parties. Apply through Indeed or send your CV directly to Karl at INDCAT2 Skills: chef chef de partie sous chef
Excellent pay rates with flexible hours. Opportunity to work for us with other great Chefs in corporate catering. Once you register with us we send our Chefs out for an immediate start. Benefits Of working as a Relief Chef for us: Pay rate starting at €18 per hour and up to €25 per hour for Sunday work. Paid Weekly and for every hour you do. Flexible Chef rosters to suit your diary and schedule with a focus on daytime roles. Opportunity to work with some of Ireland's best Executive Head Chefs and in some of the best venues Ireland has to offer. Holiday pay that accumulates as you work. Full time or part time work with hours that suit Chefs looking for a work life balance. What do we expect of our newest Relief Chef? Our Chefs must provide a high standard of catering. Up to date HACCP and Manual Handling certs are essential (Online training can be provided for these). Valid work permits to work full-time in Ireland without restrictions. Must be a good team player to work with relief events team. Must have the enthusiasm and ability to work well under pressure. Provide points of contacts for references for employments from previous Chef roles. INDCAT2 Skills: chef haccp manual handling
