Job Description Location: The Rose Hotel, Dan Spring Road, Tralee We are recruiting a Chef de Partie at The Rose Hotel, Tralee, to ensure food preparation and production meet the highest customer satisfaction standards. When you join our team you will receive full support in training and we are pleased to provide some extras as part of your employment: Full training on the job Provided with part of the uniform Meal is included while on duty Free access to Spirit Gym at designated times Discount on treatments and products in Serenity Spa Year‑round employment Free car parking About The Role You will prepare and produce food for the bar food area, main pass and other sections of the kitchen as well as helping to train Commis chefs to our standards. You will have input into menu design and must ensure you keep an eye on stock levels, ordering accordingly to standardise dishes and minimise waste. Key Duties And Responsibilities Prepare, cook and present high-quality dishes across your designated section. Supervise and guide Commis chefs, supporting their development and ensuring consistent performance. Uphold all food hygiene and safety regulations, including HACCP, and ensure your section operates in line with company standards. Collaborate with the Head and Sous Chef on menu development, offering seasonal, creative and cost‑effective suggestions. Manage mise en place for your section, ensuring readiness for each service. Monitor stock levels, assist with ordering and apply correct stock rotation practices to minimise waste. Maintain a clean, organised and safe working environment at all times. Take part in regular kitchen briefings, training sessions and team meetings. Be adaptable to a flexible schedule that includes weekends and holidays based on business needs. About You Previous experience working (minimum 2 years) as a Chef de Partie in a 4‑star hotel or similar high‑standard kitchen is essential. Strong knowledge of HACCP and food safety procedures. Excellent communication skills and the ability to work well in a fast‑paced hotel team environment. Strong attention to detail and pride in food presentation and consistency. Fluent English is required. Candidates must have a legal right to work in Ireland. Required Criteria Experience in standardising dishes and menu design input. Ability to train and mentor junior chefs. Strict adherence to hygiene regulations and HACCP enforcement. Ensuring Kelsius is completed on a regular basis. Ensuring all necessary mise en place is ready prior to service. Closing Date Sunday 31st May 2026 Contract Type Full time Salary Based on experience #J-18808-Ljbffr
