Experienced Chef De Partie

Company Description Dinn Rí Group is a vibrant hospitality and entertainment hub located in the heart of Carlow town, bringing accommodation, dining, live entertainment, and nightlife together under one roof. Guests can enjoy the award-winning Dinn Rí Bar with its bar food, carvery lunches, and sports viewing, as well as The Terrace, a unique indoor-outdoor style space for casual drinks and celebrations. Brooks Café Restaurant offers breakfast, brunch, lunch, and modern casual evening dining with a broad menu featuring classic dishes and stone-baked pizzas. The boutique Dinn Rí Hotel provides comfortable, centrally located accommodation, while Tower Live and The Foundry Nightclub host large events and premier nightlife experiences with state-of-the-art sound, lighting, and regular performances. Role Description The Experienced Chef De Partie will work full time on-site in Carlow, supporting the kitchen team across Dinn Rí Group’s dining outlets to deliver high-quality food and a consistent guest experience. Responsibilities include preparing and cooking dishes to specification, managing a designated section of the kitchen, and ensuring that all food is produced efficiently and presented to a high standard. The role involves assisting with menu execution, contributing ideas for specials, maintaining stock control, and supporting ordering and waste management. The Chef De Partie will follow all food safety and hygiene procedures, help train and guide junior team members, and collaborate closely with the Head Chef and Sous Chefs to maintain smooth kitchen operations, particularly during busy service periods. Qualifications Strong experience in a busy commercial kitchen, preferably at Chef De Partie level or equivalent, with the ability to manage a section independently. Proficiency in food preparation, cooking techniques, and plating, with attention to detail and consistency in quality. Sound knowledge of food safety, HACCP procedures, and kitchen hygiene standards, with a commitment to regulatory compliance. Ability to work effectively under pressure, prioritize tasks during peak service, and maintain a calm, professional approach. Collaborative team mindset, good communication skills, and willingness to support and mentor less experienced team members. Flexibility to work a variety of shifts, including evenings, weekends, and public holidays, as required by the hospitality environment. Relevant culinary qualification or formal chef training is highly beneficial; prior experience in hotel, restaurant, or gastro pub settings is an advantage. Passion for food, interest in menu development, and eagerness to contribute to a high-energy, guest-focused hospitality group.