🏰 Chef de Partie Wanted — George V Dining Room, Ashford Castle, Ireland

🍽 Opportunity Ashford Castle — an 800-year-old former Guinness family estate holding Double Forbes Five-Star status and Travel + Leisure's No. 1 Resort Hotel (UK & Ireland) title — is hiring a Chef de Partie for The George V, its signature fine-dining restaurant, working under Executive Head Chef Liam Finnegan on refined, ingredient-led menus built from seasonal, locally sourced Irish produce. Landing both of those accolades on one restaurant at once is genuinely rare, and this CDP seat sits inside that kitchen. 👨‍🍳 Role & Responsibilities Prepare and produce food for your assigned section to recipe and presentation standard Run day-to-day operations of your section and supervise assigned staff Plan and prep for service, functions and banquets, with an eye on stock control and waste Manage your time to keep service moving smoothly Work closely with kitchen and restaurant teams Contribute ideas to menu development and ongoing improvement Follow Food Hygiene/HACCP regulations and monitor Commis Chef compliance 🌎 ChefJobs Abroad Analysis Cong is a small village on the Mayo/Galway border — more Lough Corrib and castle grounds than city nightlife — so this is a role for a chef who wants Double Forbes Five-Star technique and prestige without an urban pace, working a 5-days-over-7 pattern that includes weekends and bank holidays. Being part of the wider Red Carnation Collection means training and progression beyond this one kitchen, plus heavily subsidised accommodation and meals on duty, which matters given how rural the estate is. For a chef ready to step up into genuinely elite fine-dining pedigree — classical technique, contemporary edge, produce-led menus — and who doesn't mind trading city convenience for castle grounds, this is a strong move. ⭐ ChefJobs Rating: 8.7/10 ✅ Best Fit Chefs with previous Demi Chef de Partie or Chef de Partie experience in a 4- or 5-star kitchen Those who want Forbes Five-Star pedigree on their CV without working in a major city Cooks who enjoy precision, ingredient-led menus and classical technique with a contemporary edge Chefs comfortable supervising a section and mentoring Commis Chefs on HACCP compliance Those who want training, development and a career path across a wider hotel collection, not just one restaurant Not a fit for chefs who want to stay hands-off from team supervision — this role runs its own section's staff