Head Chef, Dervilla O’Flynn & her team cook with the same ethos that Mrs Allen cooked with when Ballymaloe House opened to the public in 1964. Our menus change regularly according to our own seasonal produce & the very best ingredients from the surrounding farms & fishermen.
Primary duties of a Chef de Partie include preparing food before meal service begins, setting up, stocking kitchen stations & plating cooked foods.
Assisting the kitchen team with food production
You will report to a Sous Chef
Preparing, cooking & presenting high quality dishes
Preparing meat & fish
Assisting with the management of health & safety
Assisting with the management of food hygiene practices
Monitoring portions & waste control
Overseeing the maintenance of kitchen & food safety standards (HACCP)
Assisting the Head Chef & Sous Chef in creating menu items, recipes & developing dishes
Plating food creatively
Wrapping unused items & storing them in proper areas at the end of a shift