Chef de Partie

This role is central to delivering the hotel’s commitment to the Passionate Pursuit of Perfection. As a chef, you directly shape the guest experience by preparing and presenting high-quality dishes that meet the hotel’s exacting standards. Beyond cooking, the position ensures the smooth running of the kitchen through attention to detail, consistency, and adherence to health and safety regulations. By supporting the Head and Sous Chef, supervising junior staff, and maintaining high standards of cleanliness and efficiency, this role safeguards the reputation of the hotel’s dining offering while also contributing to team development and operational success.

MAIN DUTIES AND RESPONSIBILITIES:

• Prepare mis-en-place for all relevant menus.

• Prepare, cook and present food to hotel standards, including staff meals.

• Ensure correct portion control as instructed by Head Chef.

• Prepare all dishes as instructed by Head Chef, Sous Chef and/or Junior Sous Chef.

• To operate and clean equipment correctly and safely adhering to cleaning and maintenance schedules.

• Ensure work areas are kept clean, safe and tidy at all times.

• Supervise assistant chefs and assist in their training.

• Control the security of company's stock and property.

• Adhere to all regulations in respect of Health and Safety, hygiene, guest safety, fire regulations, emergency procedures, etc (including correct recording of all temperatures and that all necessary food samples are taken).

• To carry out all instructions given by Head Chef/Sous Chef/Junior Sous Chef.

• Adhere to all regulations in respect of Trigon Hotel Group policies and standards, i.e. mandates and food standards.

• To comply with any reasonable request by the Head Chef, supervisor or Management.

• All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.

• Culinary training / experience in preparing, cooking, and presenting dishes to professional standards.

• Strong knowledge of mis-en-place preparation and maintaining efficiency during service.

• Proven ability to follow direction from Head/Sous Chefs while also taking initiative when required.

• Experience with portion control, food safety, hygiene, and HACCP standards, ensuring compliance at all times.

• Skilled in the safe operation and cleaning of kitchen equipment.

• Highly organised with a strong focus on cleanliness, safety, and teamwork to keep the kitchen running smoothly.

• Commitment to high-quality standards and a passion for delivering excellent guest experiences through food.

BENEFITS

• Competitive rate of pay

• Relocation Assistance

• Access to our Company Pension Scheme

• Death in Service Benefit

• Employee referral bonus

• Friends & Family discounts across our restaurants

• Special rates in our hotel accommodation

• Paid internal and external training days

• Access to Trained Mental Health First Aiders

• Team Member Social & Wellbeing Events

• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month

• Meals on Duty

• Assistance with Leap Cards

Trigon Hotels curates a collection of distinctive hotels in Cork, offering exceptional hospitality, locally inspired experiences, and contemporary comfort for leisure and business travelers. To deliver memorable, high-quality hospitality in Cork by combining warm Irish service, thoughtfully curated experiences, and a commitment to community and sustainability.