This is a Chef de Partie job especially well suited to those coming from a strong restaurant background.
Our client is a very upmarket boutique hotel in Dublin city whose restaurant competes with the city's better restaurants and brasseries on equal terms. This is a place where residents need to book in advance to be guaranteed a table.
You will not be required to be involved in any breakfast shift so aside from the occasional room service order working in this Dublin boutique hotel is very similar to working in a very successful restaurant.
The cuisine here is very much based on the French brasserie style kitchen. This is given a contemporary twist by our Head Chef who is very much focused upon provenance, sourcing the very finest Irish ingredients and combining this with a love for foraging.
This kitchen enjoys a very low staff turnover and while the chef you will replace is not due to leave until the middle of January our client is eager to recruit prior to Christmas to allow for a very thorough and smooth handover period.
While some experience of hotel kitchens is desired what our client is really after from their new Chef de Partie is experience gained in very high quality restaurant kitchens. A guideline would be 2 AA Rosettes and above and/or Michelin Bib Gourmand.
Our client is prepared to put together a strong package for the right candidate.
While this position does not become vacant until mid January, as we have already mentioned, our client is eager for the right chef to begin working early, so we are recommending you apply now.