Here at Adare Manor, our vision is to create magical experiences that people will never forget.
Our vision is Beyond Everything, and we are always looking for people who want to play their part in helping us write the next chapter of this magical story.
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.
The Oak Room is our signature restaurant which is solely open for dinner service.
This beautifully oak panelled room caters for up to 55 guests with an adjoining private dining facility for a further 16 guests.
Our menu concept is simple yet exquisite - a choice of 2 menus tasting & a la carte, offering contemporary Irish Cuisine paired with beverages prepared by a team of talented food & beverage professionals.
Our Culinary Team in the Oak room is headed by Chef Mike Tweedie - a distinguished professional with an incredible background.
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 mis-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 mis-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, staff accommodation, development opportunities that are beyond everything, work in new kitchens with state of the art equipment as well as competitive rates of pay & benefits.
