Hotel Chef De Partie / Banqueting Chef - Slieve Donard Hotel

Nestling at the foot of the Mountains of Mourne, the magnificent Slieve Donard Resort and Spa stands in six acres of immaculate private grounds.

A golden strand of beach borders one side while the mighty Royal County Down golf course frames the other.

This lovingly maintained Victorian hotel is home to one of Europes finest resort Spas and is perfect for a short break, residential conference or grand event.

Now part of the Marine and Lawn portfolio there has never been a more exciting time to join our Team.

Position Statement : As a Chef de Partie / Banqueting Chef you will be responsible for : The delivery of an exceptional culinary offering for our guests both in flavour and presentation.

Carrying out all service standards and the efficient operation of the kitchen function pre and post service.

Ensuring quality standards and procedures are fully understood and implemented, carrying out daily checking procedures.

Ensuring all preparation for conference and banquets / weddings are excuted on time to the highest standards.

Plating, organising and succesful delivery of all functions within the hotel.

Ensuring stock and ordering is controlled and monitored.

Training and coaching junior team members to develop skillset and provide an elevated service.

Maintaining effective communication and relationships with both internal and external stakeholders, maintaining an effective operation to ensure guest satisfaction.

Ensuring the security of kitchen and storage areas are always maintained.

Ensuring kitchen areas, fixtures and equipment are properly maintained and presented to the highest standards.

Ensuring a safe environment is maintained in compliance with health, safety, fire, and hygiene.

Essential Criteria Previous hotel chef experience is essential.

Previous banqueting and function experience.

Excellent communication skills.

Ability to demonstrate a flair and passion for food and food presentation.

Ability to work as part of a team.

Flexibility to work across multiple outlets with differing culinary offerings.

Ability to deliver exceptional standards in a pressurised environment.

Previous experience at a similar level gained within a high-quality culinary operation.

NVQ Level 3 or equivalent in Food Preparation and Cooking.

Hold a recognised, current Food Hygiene Certificate.

Desirable Criteria Previous experience of working across multiple outlets.

The Perks Enrolment in pension from Day 1 for all eligible team members Meal on each shift in a dedicated team member area Access to everyday discounts from high street retailers Car Parking Discounted hotel room rates for you and your family across the portfolio (T&Cs apply) Refer a Friend Scheme just by putting a good word in for a friend you could earn some extra cash Incentive schemes Employee Assistance Programme Team Celebration Awards and Recognition Access to participating in healthcare plans and insurance plans just in case Life Assurance Wage Stream - access to your salary as you earn.

Generous gratuities on top of your base salary.

Right to Work In line with the Asylum and Immigration Act 1996, we do require all applicants to have the eligibility to live and work in the United Kingdom.

Documentation will be required at interview stage.

About us Marine & Lawn Hotels & Resorts is a collection of bespoke hotels in the worlds most distinguished golfing destinations.

Nestled along some of the most coveted courses across the globe, each of our properties offer unforgettable travel experiences inspired in the history and legacy of the once-in-a-lifetime destinations they call home.

Here, we invite locals, neighbours, and international guests alike to embrace the beauty of where land meets sea as they embark upon a journey rooted in service, storytelling, and adventure.

For more information visit Skills : Function Chef Banqueting Chef CDP Junior Sous Benefits : £33280 pa dependant on exp + grats