‍

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
• Cleaning & sanitising the kitchen after service

If you enjoying working as part of a passionate & creative team then please apply to: Dervilla@ballymaloe.com