Chef de partie

Position Overview

The Chef de Partie at Dunmore House Hotel is a specialist section chef role working as part of our Michelin-listed kitchen team. This position offers the opportunity to master your craft in a diverse culinary environment, running your own section whilst contributing to our varied service offerings – from intimate fine dining to large-scale banqueting and relaxed bar food service.

Ideal Candidate Profile

We are seeking a skilled, passionate culinary professional who takes pride in their craft and thrives in a dynamic, quality-focused kitchen environment. This role offers excellent exposure to diverse culinary styles in a unique Irish coastal setting.

Why This Opportunity Is Perfect For You

• Michelin Guide Experience: Develop your skills in a Michelin-listed establishment, mastering refined techniques and elevated culinary standards that will enhance your professional credentials.
• Diverse Culinary Portfolio: Build versatility across multiple service styles – from precise fine-dining plating to high-volume banquet execution (weddings and events for up to 250 guests) and casual bar food service.
• Section Ownership: Take full responsibility for your own section, developing leadership skills and demonstrating your ability to maintain consistent excellence during service.
• Creative Expression: Work with exceptional produce from our permaculture kitchen gardens, exploring seasonal Irish ingredients and bringing your own culinary perspective to menu development.
• International Kitchen Culture: Join a diverse kitchen team that values different culinary traditions and encourages cultural exchange whilst maintaining the highest professional standards.
• Winter Break Advantage: The 8-week paid closure period (January & February) is ideal for overseas candidates – return home to visit family, pursue additional training, or simply recharge whilst continuing to receive full salary.
• Career Development: Work alongside experienced senior chefs in a supportive environment that encourages skill development and professional growth.

Who Will Excel In This Role

• Chefs with fine-dining or luxury hotel experience who are passionate about precision, consistency and culinary excellence
• Professionals who thrive on variety – comfortable with both intimate fine-dining service and high-volume event execution
• Detail-oriented individuals who take pride in their section and maintain exceptional standards throughout service
• Team players who communicate effectively and contribute positively to kitchen culture
• Chefs seeking a stable position with excellent work-life balance, including extended paid time off to maintain connections with home

If you're ready to demonstrate your culinary expertise, take ownership of your craft, and gain valuable experience in a respected kitchen environment, this role offers an excellent platform for your professional development.

Key Responsibilities

Section Management

• Station Leadership: Take full responsibility for your designated section, ensuring smooth operation during all service periods.
• Preparation & Mise en Place: Prepare and organise all ingredients and equipment for your section, maintaining readiness throughout service.
• Quality Control: Ensure all dishes leaving your section meet established quality standards for taste, presentation and temperature.
• Stock Management: Monitor stock levels for your section, requesting supplies as needed and minimising waste.
• Equipment Care: Maintain all equipment in your section to the highest standards of cleanliness and functionality.

Service Execution

• Consistent Delivery: Execute dishes to specification during service, maintaining speed and quality under pressure.
• Team Coordination: Work closely with other sections to ensure smooth service flow and timely dish delivery.
• Menu Knowledge: Maintain comprehensive knowledge of all menu items, ingredients, and preparation methods.
• Adaptability: Respond effectively to service challenges, special requests, and varying levels of demand.
• Communication: Provide clear updates to senior chefs regarding section status, supplies, and any issues.

Team Contribution

• Mentoring: Support and guide junior kitchen staff (Commis Chefs and Kitchen Assistants) working in your section.
• Standards Maintenance: Lead by example, demonstrating professional kitchen practices and positive work habits.
• Innovation Input: Contribute ideas for menu development and dish improvement when opportunities arise.
• Kitchen Culture: Maintain a positive, respectful attitude and contribute to a collaborative team environment.

Professional Standards

• Food Safety: Adhere strictly to all food safety and hygiene regulations, maintaining HACCP standards.
• Health & Safety: Follow all health and safety procedures, promoting a safe working environment.
• Professional Conduct: Demonstrate reliability, punctuality, and professional behaviour at all times.
• Continuous Improvement: Actively seek to develop your skills and expand your culinary knowledge.

Required Skills & Qualifications

• Minimum 2-3 years' experience as Chef de Partie or equivalent in a quality kitchen environment
• Fine-dining or luxury hotel kitchen experience strongly preferred
• Professional culinary qualifications or certified formal training
• Strong English language skills (essential for kitchen communication and safety)
• Proven ability to run a section independently during busy service
• Excellent knife skills and classical cooking techniques
• Relevant food safety certifications
• Ability to work efficiently under pressure whilst maintaining quality standards

Desired Qualities

• Genuine passion for culinary excellence and seasonal, organic produce
• Strong attention to detail with consistent execution standards
• Professional pride in your work and your section
• Excellent organisational and time-management skills
• Team-oriented approach with positive communication skills
• Resilient and adaptable to varying service demands
• Eager to learn and develop professionally
• Interest in exploring Irish ingredients and culinary traditions

Role Variations

We are recruiting for two Chef de Partie positions with slightly different focuses:

Fine-Dining Focused CDP

• Primary responsibility for fine-dining restaurant service
• Emphasis on refined plating, precision, and attention to detail
• Experience with tasting menus and à la carte fine-dining preferred
• Support banqueting service during peak periods

Casual Dining Focused CDP

• Primary responsibility for bar food and casual dining service
• Emphasis on consistency, speed, and volume management
• Experience with high-volume service and varied menu offerings
• Support fine-dining and banqueting services as needed

Both roles require the same core competencies and offer equal professional development opportunities.

Salary & Benefits

A competitive salary package will be offered based on experience and qualifications, including:

• Competitive base salary commensurate with experience
• 12-month salaried contract providing stability and security
• Holiday entitlement of 20+ days
• Paid during 8-week winter shutdown (January & February)
• Staff accommodation available if required (sea-view, all bills included, recently renovated)
• Meals on duty
• Professional development opportunities
• Staff discount programme

Working Environment

• Michelin Recognition: Work in a Michelin-listed kitchen with high standards and professional practices
• Organic Kitchen Gardens: Access to exceptional fresh, seasonal produce grown on-site using permaculture principles
• Diverse Service: Experience across fine dining, banqueting, and casual dining service styles
• International Team: Collaborative, multicultural kitchen environment
• Beautiful Location: Stunning Irish coastal setting in County Wexford
• Seasonal Operation: Closed January & February (paid) allowing for extended rest and travel