IHF Diary

  • Management & Council Meetings
    24/07/2019 - 10:00am to 4:00pm
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2nd Chef

The ideal candidate will have good organisational and communication skills. Have a firm grasp of kitchen management. A minimum of 2 years experience in a similar role is essential.

Willing to work as part of a team, experiencing in running a kitchen when the head chef is off. Ordering and HACCAP management 



Bar Staff

Cashel House Hotel is a multi-award winning Blue Book Country House Hotel set in the picturesque village of Cashel, Connemara, Co. Galway, which is situated 8 miles from Roundstone/Carna, 12 miles from Clifden and 40 miles from Galway City. Cashel House celebrated its 51st year this year and is currently looking to fill several part-time positions in the hotel - Reception, Kitchen, Dining Room & Bar.


Shift and weekend work is involved.

*** Applicants must be in Ireland, have work visas and be within travel distance of Cashel ***


Junior Chef de Partie

  • Section stock levels are correct and where required requisitioned in accordance with SOP
  • Mise en place requirements are planned, actioned and handed over in accordance with SOP
  • All food prepared is done in accordance with set standards.
  • Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
  • Able to work in a pressurised environment

Pastry Chef

If you like working as part of a great team, this is a brilliant opportunity to launch your hotel chef career and gain valuable experience with an award-winning team.

As a Pastry Chef you will love all things food and want to be part of a kitchen team that works together to plate up tasty, fresh, seasonality dishes. We are looking for flexible and dedicated people who enjoy being part of a team.

Overall Job Description:

REPORTING TO: Head Chef; Senior Chef;

Senior Chef de Partie


Pastry Chef De Partie


Key responsibilities:

  • Preparing, cooking and presenting dishes within your speciality
  • Managing and training any demi-chef de parties or commis working with you
  • Helping the sous chef and head chef to develop new dishes and menus
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins

Restaurant Supervisor

We are seeking a Full Time Restaurant Supervisor

3rd / 4th Year Commis Chef

Job Description 3rd/4th Commis Chef

We are currently looking to recruit a 3rd/4th Year Commis Chef to join our team with all round experience for a full-time permanent position, in a busy work environment. The job includes all aspects of hotel catering.

In order to be considered for this role, you will have appropriate professional qualifications and up to date professional knowledge. We would like someone with work experience in a very busy kitchen

Salary depends on experience. Healthcare and pension scheme.

Head Chef

An Poitin Stil requires a Head Chef to oversee the smooth running of our large and extensive kitchen. 

The head chef will have great attention to detail, be very organised and have experience with budgets, forecasts, have a high level of hygiene standards and be capable of identifying new trends and opportunities for improving and expanding the business.


Substantial Salary and Bonus package available 

Great Working Environment 

Involvement in Group Planning and Innovation

Senior Assistant Hotel Manager

Reporting to :        General Manager

Responsible for : Oversees all aspects of Hotel operation in accordance with Company standards,including maximisation of financial performance, guest satisfaction, and staff development within established quality standards.  Responsible for the day-to-day management of a hotel and its staff. Planning, organising and directing all hotel services, including front-of-house (reception, sales & marketing, reservations), food and beverage operations, and housekeeping.

Key Job Aims


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