We are hiring on behalf of our client (Luxury 4-Star Hotel) in County Louth. We are seeking a highly skilled, innovative, and experienced Head Chef to lead the culinary operations of a prestigious 4-star property. This is a senior leadership role requiring strong culinary expertise, operational management skills, and the ability to deliver exceptional dining experiences across multiple outlets, including fine dining, banqueting, weddings, and hotel restaurant services. The successful candidate will be responsible for overseeing the entire kitchen operation, ensuring the highest standards of food quality, presentation, hygiene, and consistency while managing a diverse team of chefs and kitchen staff. Key Responsibilities 1. Kitchen Leadership & Team Management Lead, motivate, and manage a large kitchen brigade, including Sous Chefs, Chef de Partie, Commis Chefs, and kitchen assistants Conduct regular training, mentoring, and performance reviews Maintain a positive and professional kitchen culture Schedule shifts efficiently to ensure smooth operations across all service periods 2. Menu Development & Culinary Innovation Design, plan, and regularly update menus in line with current culinary trends Create seasonal menus using fresh, locally sourced ingredients Develop signature dishes that enhance the hotels brand and dining reputation Cater for diverse dietary requirements, including vegetarian, vegan, gluten-free, and allergen-specific meals 3. Food Quality & Presentation Ensure all dishes meet high luxury standards in taste, texture, and presentation Maintain consistency across all dining outlets, including restaurant, bar, room service, and events Implement quality control checks at every stage of food preparation 4. Food Safety, Hygiene & Compliance Ensure full compliance with HACCP regulations and Irish food safety standards Maintain strict cleanliness and sanitation in all kitchen areas Conduct regular kitchen inspections and audits Keep accurate records related to food safety and hygiene 5. Cost Control & Budget Management Manage food costs, inventory, and supplier relationships Minimise food wastage through efficient planning and portion control Negotiate with suppliers to ensure high-quality ingredients at competitive prices Monitor kitchen budgets and financial performance 6. Banqueting & Event Catering Oversee large-scale event catering, including weddings, conferences, and corporate events Collaborate with the hotels events team to design customised menus Ensure seamless coordination between kitchen and service teams during peak events 7. Collaboration with Hotel Management Work closely with the General Manager, F&B Manager, and Restaurant Manager Participate in strategic planning for food and beverage offerings Contribute to the overall guest experience and hotel reputation Essential Requirements The ideal candidate must have: Minimum 5+ years of experience as a Head Chef or Senior Sous Chef in a 4-star or 5-star hotel / high-end restaurant Strong background in modern European or contemporary cuisine Proven leadership experience managing a large kitchen team Excellent communication and organisational skills Ability to work under pressure in a fast-paced luxury environment In-depth knowledge of food trends, plating techniques, and fine dining standards Strong understanding of food costing, procurement, and supplier management
We are hiring on behalf of our client (Luxury Resort) for an experienced and passionate Senior Chef de Partie (CDP) to join the culinary team at a prestigious luxury resort in County Roscommon, Ireland.This is an excellent opportunity for a skilled chef to work in a high-end hospitality environment, delivering exceptional dining experiences while supporting kitchen leadership. Key Responsibilities: Take full responsibility for a designated kitchen section and ensure smooth daily operations Prepare, cook, and present high-quality dishes in line with luxury resort standards Maintain consistent food quality, taste, and presentation at all times Assist the Sous Chef and Head Chef in menu planning, development, and execution Supervise and train Commis Chefs and Demi Chef de Parties Ensure all food preparation meets HACCP, food safety, and hygiene regulations Monitor portion control and minimize food wastage to maintain cost efficiency Manage stock levels, ordering, and stock rotation within your section Ensure proper storage, labeling, and temperature control of all food items Maintain a clean, organized, and professional workstation Assist with special events, banquets, and high-volume service periods Support kitchen operations during peak service times to ensure smooth service Contribute ideas for new dishes and seasonal menu updates Follow all health & safety policies and luxury hospitality standards Candidate Requirements: Proven experience as a Chef de Partie or Senior CDP in a 4 or 5-star hotel, luxury resort, or high-end restaurant Strong knowledge of kitchen operations and food preparation techniques Ability to manage a section independently and lead junior kitchen staff Excellent time management and organizational skills Strong understanding of HACCP and food safety standards Ability to work under pressure in a fast-paced, luxury environment Passion for high-quality food and attention to detail Flexible to work weekends, evenings, and public holidays Culinary qualifications are an advantage Whats on Offer: Competitive annual salary of €38,000 Opportunity to work in a luxury resort environment Career progression and professional development opportunities Supportive and professional kitchen team Stable, full-time permanent position
We are hiring on behalf of our client (Luxury Resort) for an accomplished and visionary Executive Head Chef to lead the entire culinary operation at a prestigious luxury resort in County Roscommon, Ireland.This is a senior leadership role for a passionate culinary professional who will drive food excellence, innovation, team leadership, and operational performance across all food and beverage outlets. Key Responsibilities: Lead, manage, and inspire the entire kitchen brigade across all outlets Oversee daily culinary operations, ensuring consistent excellence in food quality and presentation Develop, design, and implement innovative menus aligned with luxury resort standards Maintain strict control over food costs, GP margins, and kitchen budgets Ensure full compliance with HACCP, food safety, and health & safety regulations Recruit, train, mentor, and develop kitchen team members Work closely with senior management and F&B leadership to align culinary strategy with business goals Manage supplier relationships, negotiate pricing, and oversee purchasing and inventory control Maintain high standards in food hygiene, kitchen cleanliness, and equipment maintenance Oversee banqueting, weddings, conferences, and large-scale events Drive consistency across breakfast, lunch, dinner, room service, and event catering Implement systems to reduce waste and improve operational efficiency Monitor and analyze kitchen KPIs and performance metrics Lead seasonal menu changes and concept development Ensure compliance with all luxury brand standards and internal policies Handle customer feedback professionally and implement continuous improvements Maintain a strong presence during peak service periods Candidate Requirements: Proven experience as an Executive Head Chef or Senior Head Chef in a luxury hotel, resort, or large hospitality operation Strong leadership and people management skills Excellent financial and cost control knowledge Strong understanding of HACCP and food safety systems Experience managing large kitchen teams and multi-outlet operations Creative and innovative approach to menu development Ability to work under pressure and manage high-volume service Strong organizational and communication skills Culinary qualifications are highly desirable Flexible to work weekends, evenings, and public holidays Whats on Offer: Attractive salary package of €70,000 €80,000 Senior leadership role in a luxury resort environment Opportunity to shape and lead the full culinary operation Career growth and long-term stability Supportive senior management team High-profile role within a premium hospitality brand
We are hiring on behalf of our client (4-star property) in Co. Wexford for a full-time Housekeeping Supervisor. This is an excellent opportunity for an experienced hospitality professional to join a reputable hotel and lead a dedicated housekeeping team. Key Responsibilities: Supervise and coordinate daily housekeeping operations Ensure guest rooms and public areas meet 4-star cleanliness and quality standards Train, motivate, and monitor housekeeping staff performance Prepare duty rosters and manage staff allocation Conduct room inspections and handle quality control Manage linen, inventory, and housekeeping supplies Report maintenance issues and coordinate with relevant departments Ensure health, safety, and hygiene standards are strictly followed Requirements: Previous experience as a Housekeeping Supervisor or similar role in a hotel environment Strong leadership and team management skills Excellent attention to detail and organisational abilities Good communication and interpersonal skills Ability to work flexible shifts, including weekends and holidays Knowledge of health & safety and hygiene standards Salary & Benefits: Salary: Depending on experience Full-time, permanent position Opportunity to work with a well-established 4-star hospitality property Supportive management and career growth opportunities
We are hiring on behalf of our client (4-star property) in Co. Wexford for an experienced and passionate Chef de Partie to join their professional kitchen brigade. This role is ideal for a motivated chef who takes pride in high culinary standards and is looking to grow within a quality hospitality environment. Role Overview: As Chef de Partie, you will be responsible for managing your own section within the kitchen, ensuring consistent food quality, smooth service, and excellent presentation. You will work closely with the Head Chef and Sous Chef to deliver a high standard of cuisine across restaurant, banqueting, and room service operations. Key Responsibilities: Take full responsibility for the day-to-day running of your assigned section (e.g., larder, grill, sauce, pastry, etc.) Prepare, cook, and present dishes to a consistently high standard Ensure all mise en place is prepared efficiently for service periods Maintain strict quality control for taste, portioning, and presentation Support menu execution for restaurant service, events, and functions Supervise, train, and guide Commis Chefs and junior kitchen team members Ensure compliance with HACCP, food safety, and hygiene regulations Monitor stock levels and assist with ordering and stock rotation Minimise food waste and support cost control measures Maintain a clean, organised, and safe working environment Work collaboratively with front-of-house and other departments to ensure smooth service Report maintenance or equipment issues promptly Candidate Requirements: Proven experience as a Chef de Partie in a hotel, restaurant, or similar high-volume kitchen Strong knowledge of classical and modern cooking techniques Ability to manage a section independently during busy service Excellent organisational and time management skills High standards of personal hygiene and kitchen cleanliness Strong team player with good communication skills Ability to work under pressure in a fast-paced environment HACCP / Food Safety certification (or willingness to obtain) Flexibility to work shifts, including evenings, weekends, and public holidays Whats on Offer: Competitive pay of €18 per hour Full-time, permanent employment Opportunity to work in a respected 4-star hospitality property Supportive and professional kitchen environment Career development and progression opportunities Exposure to banqueting, events, and multi-outlet kitchen operations
