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Chef De Partie

  • Image for Employer
    Ballygarry Estate, Hotel & Spa Limited
  • Image for Job Ref
    Ref: #JOB-2471132
  • Image for Location
    Ballygarry Estate Hotel Spa, Leebrook, Tralee, Co. Kerry, V92 W279
  • Image Position
    No of positions: 2
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    36605.00 Euro Annually
  • Image for Published
    Published On: 21 Sep 2026
  • Image for Closing
    Closing On: 19 Oct 2026

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Job description: 
Ballygarry Estate Hotel & Spa is an award winning luxury 4-star hotel located on the outskirts of
Tralee Co. Kerry. At Ballygarry we appreciate the dining experience and over the years our hotel has
consistently evolved, providing our guests with endless options for their dining preferences, We have
brought together a team of talented chefs who take great pride in creating mouth-watering dishes for
any array of occasions. From traditional bar food menus, sumptous banquet affairs and mouth
watering barbeques, Ballygarry offers a work environment that is diverse and perfect for passionate,
creative and talented individuals.
Job Description: Chef De Partie
Contract Type: Permanent (39h p/w)
Salary: €36,605 per annum
Starting Date: 15/12/2026
Number of positions available: 1
Reports to: Sous/ Head Chef
SCOPE OF WORK:
As Chef De Partie you will be expected to support the Sous and Head chef in maintaining the
kitchens excellent reputation and to provide Ballygarry Estate Hotel & Spa standards of service to all
customers in an attentive and courteous manner in accordance with current legislation.
MAIN DUTIES:
You will be responsible for preparing, cooking and serving of food according to recipes and as
directed.
Checking on a daily basis food preparation regarding portion size, quantity and quality as laid down
in the recipe index.
To check all food deliveries are to specification.
Remaining up to date with latest culinary trends and create ideas into efficient and consistent
implementations.
To write creative menus making use of existing stock and observing margins.
To provide explanation of menu items to restaurant team.
Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the
correct manner.
To plan business and check advance bookings
To set up assigned work station.
To maintain high standards of cleanliness as you work.
To store food correctly and observe proper stock rotation.
To ensure 4* standards of service are achieved at all times.
To perform in a professional and courteous manner w ith all customers (internal & external).
Maintain good colleagues' relations and motivate colleagues.
Ensuring that training on a one-to-one basis has been carried out and comprehended.
To ensure all hygiene regulations and HACCP are adhered to at all times
To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, and Employment.
To attend and participate in hotel meetings when required & to attend training.
You must remain totally flexible in your position and may be required to carry out other tasks as
directed by management.
Requirements:
The ideal candidate will hold a recognised culinary and/or have at least 3 years experience in a 4
star hotels or quality focused
  • Sector:

Career Level

  • Experienced [Non-Managerial]

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