Positions Available:

Senior Chef de Partie & Commis Chef - Full & Part time

  Commis Chef

1st, 2nd & 3rd Year - This is a challenging role for the right candidate, who has an already established career as a chef in the Hotel/Restaurant sector either by recently completed formal training for the full time position or a couple of years already served.
The ideal candidate will have a passion for food, an eagerness to exceed expectations, the ability to work as part of a team and lead by example and learn from his/her colleagues.
Minimum requirements:

  • Either on the job experience of a minimum of one year or formal college trained, HACCAP training will be given.
  • Excellent communication skills, including fluency in English.
  • Proven ability to work under pressure.
  • Flexible with regards to working hours, weekend work will be required.

Chef de Partie: 

This is a challenging role for the right candidate, who has an established career as a chef in the Hotel/Restaurant sector and is keen to progress their skills in a fast paced environment. The successful candidate will be responsible for taking charge in multiple sections of the kitchen and managing of Commis Chefs within these sections. The ideal candidate will have a passion for food, an eagerness to learn, the ability to work as part of a team and lead by example.

Minimum requirements:

  • Previous experience as a Chef de Partie in a similar environment.
  • Professional Chef Qualification, HACCAP Qualified.
  • Excellent Communication skills, including fluency in English.
  • Proven ability to work under pressure.
  • Flexible with regards to working hours, weekend work will be required.

Evening and Weekend work is common practice in this department, your flexibilty is essential.

Apply with CV & Cover letter to hr@riverbankhousehotel.com with position interested in Subject matter. Candidates shortlisted for interview will be contacted by return.  

Date of commencement depends on government restrictions and will be discussed at time of interview. 

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