Chefs

About The Park Hotel Kiltimagh

The Park Hotel Kiltimagh is an independently run, inviting establishment situated in the center of Kiltimagh. It offers guests a cozy and relaxed atmosphere, combining leisure, dining, and event services for locals and visitors alike. The hotel’s restaurant and bar emphasize quality food, attentive service, and a welcoming environment. Team members are encouraged to share ideas, uphold high standards, and create memorable guest experiences.

Role Overview

This full-time, on-location position involves preparing and cooking dishes for breakfast, lunch, dinner, and special events in accordance with the hotel's quality and menu guidelines. Daily responsibilities encompass food prep, cooking, plating, ensuring consistent presentation and quality, and adhering to rigorous food safety and hygiene protocols. The role also includes supporting menu planning, monitoring inventory, minimizing waste, and cooperating closely with kitchen and front-of-house teams to ensure seamless service.

Key Duties

• Prepare and cook meals for various dining services and events following established standards.
• Maintain consistency in dish quality and presentation.
• Ensure adherence to food safety regulations and hygiene standards.
• Assist in menu creation, stock management, and waste reduction initiatives.
• Collaborate effectively with kitchen colleagues and front-of-house staff to optimize service flow.
• Support training and mentoring of junior kitchen staff.
• Keep the kitchen clean, organized, and compliant with health regulations.
• Adapt to fluctuations in business levels, including busy periods and functions.

Required Qualifications & Skills

• Professional culinary training or equivalent practical experience in hotel, restaurant, or catering environments.
• Expertise in food preparation, diverse cooking techniques, and presentation for breakfast, à la carte, and banquet menus.
• Strong understanding of food safety standards, HACCP processes, kitchen hygiene, and allergen management.
• Ability to perform efficiently under pressure, multitasking while maintaining quality.
• Excellent communication and teamwork skills with a cooperative and positive attitude.
• Willingness to work flexible shifts including mornings, evenings, weekends, and holidays as needed.
• Experience in menu development, inventory management, and cost control is beneficial.
• Previous work experience in an Irish hotel or similar hospitality setting is preferred, though not mandatory.