Chef De Partie

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 an array of occasions. From traditional bar food menus, sumptuous banquet affairs and mouth-watering barbeques, Ballygarry offers a work environment that is diverse and perfect for passionate, creative and talented individuals.

Reports To: Sous Chef/ 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’s 4* standards of service to all customers in an attentive and courteous manner in accordance with current legislation.

Main Duties:

  • You will be responsible for the 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 perform in a professional and courteous manner with 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.



The ideal candidate will hold a recognised culinary qualification and/or have at least 3 years’ experience in 4 star hotels or quality focused restaurants in a similar capacity.

Must have to ability to work in a fast paced environment with strong multitasking and team work ability.



Hospitality is a vocation, not just a job

Hospitality is a vocation, not just a job, and it takes special talents and commitment to be a hospitality professional.

Passion and genuine interest are crucial components for success.

We are looking forward to hearing from experienced candidates & for people as exceptional as the hotel itself. People whose passion for excellence and innovation will leave a lasting impression on our guests. If you would like to be part of our team, we would like to know more about you.

Should you wish to be considered for a position in the hotel please forward your CV to

There has never been a more exciting time to join the team.