Here at Adare Manor, our vision is to create magical experiences that people will never forget. It's about a heartfelt Irish welcome that creates a sense of belonging. It's about an openness and warmth that's full of natural character. It's about a deeper understanding of every detail from start to finish. It's about the subtle surprises that create lasting memories. And along the way, it's about keeping our team involved, engaged and inspired. Our vision is Beyond Everything. Since reopening five years ago, our team's efforts have been recognised again and again with numerous prestigious awards such as being named the No.1 Resort in the world in Condé Nast Traveler Readers' Choice Award, Hotel of the Year at the Virtuoso 'Best of the Best' awards and being awarded the highly coveted 'Five-Star' rating by Forbes Travel Guide. As well as this, The Oak Room Restaurant was awarded its first Michelin star in 2020, an accolade it has maintained to this day whilst The Golf Course at Adare Manor was named as the host venue for the prestigious 2027 Ryder Cup. We are always looking for people who want to play their part in helping us write the next chapter of this magical story. People whose passion for excellence and innovation will leave a lasting impression on our guests. Our colleagues possess an intuitive service style that reflects the ethos and luxury of Adare Manor. We are now recruiting for a Demi Chef de Partie to join our Banqueting team. As part of the renovation program, Adare Manor has built a ballroom/conference room that will cater for up to 350 guests. This room is beautifully situated overlooking the River Maigue. Our food concept is simple - we cook fine dining food for up to 350 people. As a Demi Chef de Partie at Adare Manor, you can expect to be responsible for the following: Organizing shifting in the section with regard to mise-en-place production and its service. Delegating tasks to Commis Chefs and check that they are carried out in the correct manner. Writing daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section. Maintaining good colleagues relations and motivate colleagues. Checking on a daily basis food preparation regarding portion size, quantity, and quality as laid down. Taking responsibility for completing the daily checklist regarding Mise-en-place and food storage. Attending daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Sous Chef. Able to lead a small team. Able to control wastage. The ideal candidate will hold a recognised qualification in culinary arts and/or have at least 2 years' experience in 5-star hotels or quality focused restaurants in a similar capacity. We offer an exceptional working environment, development opportunities that are beyond everything, work in new kitchens with state of the art equipment as well as competitive rates of pay & benefits.
#J-18808-Ljbffr