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 ResponsibilitiesSection 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
Application Process
Qualified candidates should submit a CV and cover letter detailing their culinary experience and explaining their interest in this position. Please specify which role focus (fine-dining or casual dining) best matches your experience and interests.
Shortlisted candidates will be invited for a practical assessment and interview with the Executive Head Chef and senior kitchen team.
Job Type: Full-time
Pay: €27,000.00-€37,107.97 per year
Benefits:
* Company pension
* On-site parking
Work Location: In person
Reference ID: Chef de Partie
Expected start date: 02/03/2026