Ballymaloe House Hotel is currently seeking an experienced Commis Chef with a passion for food and cooking to join our kitchen team. Our organically farmed vegetable and herb gardens are central to our menu, and we work exclusively with whole, local fish and locally sourced meats.
Successful candidates will work closely with senior chefs as they progress in their culinary careers, learning and executing recipes based on seasonal ingredients, while upholding our farm-to-fork philosophy.
Responsibilities include assisting in food preparation, maintaining high standards of hygiene, and ensuring the kitchen runs smoothly. This role requires a balance of precision and creativity, in line with our commitment to delivering a unique and memorable dining experience.

Day-to-day duties will include:‍

• Assisting in food preparation in various sections.
• Maintain high standards of hygiene and ensure the kitchen operates smoothly.
• Work closely with senior chefs to learn and execute recipes based on seasonal ingredients.
• Adhere to Health & Safety procedures.
• Comply with the food hygiene practices and food safety standards (HACCP)
• Attend training within the Department as required.
• Wrapping unused items & storing them in proper areas at the end of a shift.
• Cleaning and sanitising the kitchen after service.

Ballymaloe House Hotel is an Equal Opportunities Employer
Job Types: Full-time, Permanent

Benefits:

• Bike to work scheme
• Company events
• On-site parking

Ability to commute/relocate:

• Midleton, County Cork: reliably commute or plan to relocate before starting work (required)

Experience:

• Chef: 1 year (preferred)

Work authorisation:

• Ireland (required)

Work Location: In perso

• Assisting in food preparation in various sections.
• Maintain high standards of hygiene and ensure the kitchen operates smoothly.
• Work closely with senior chefs to learn and execute recipes based on seasonal ingredients.
• Adhere to Health & Safety procedures.
• Comply with the food hygiene practices and food safety standards (HACCP)
• Attend training within the Department as required.
• Wrapping unused items & storing them in proper areas at the end of a shift.
• Cleaning and sanitising the kitchen after service