Position Title: Banqueting Chef Department: The Grill Restaurant / Events & Banqueting Reports To: Head Chef / General Manager Position Overview As the Banqueting Chef in charge of our bespoke weddings, you will take ownership of planning, preparing, and executing exceptional culinary experiences for our wedding clientele.
This position is key in ensuring the smooth and creative delivery of tailor-made menus that reflect the unique needs and preferences of each couple.
You will oversee all aspects of kitchen operations related to weddings and events while supporting wider kitchen functions in collaboration with the Head Chef and Food & Beverage departments.
This position is part of Killarney Hotels Collection, which includes our sister properties The Europe Hotel & Resort and Ard na Sidhe Country House.
While this role is based at The Dunloe Hotel & Gardens, we take pride in being part of a wider collection that shares the same commitment to excellence and guest experience.
Essential Duties & Responsibilities Lead the culinary delivery for all bespoke weddings, from planning to execution.
Supervise daily kitchen operations, staff performance, and food production for events.
Collaborate with the Head Chef to design innovative, seasonal menus and bespoke offerings.
Manage food preparation in line with specific recipes and customer requirements.
Liaise with chefs across departments, including Park Suite and Club Room, to ensure seamless service.
Monitor and manage stock levels for both dry and fresh produce.
Ensure strict adherence to HACCP guidelines and all food safety protocols.
Oversee allergen management, ensuring up-to-date allergen folders and staff awareness.
Maintain high standards of kitchen cleanliness, hygiene, and equipment maintenance.
Plan and coordinate cleaning schedules for all kitchen sections.
Ensure waste is minimized and recycling procedures are followed effectively.
Lead by example to motivate and inspire kitchen staff toward excellence.
Participate in food cost control and regular stocktaking exercises.
Innovate with food presentation and premium-quality dish development.
Assist in menu engineering for seasonal updates and banquet offerings.
Manage purchasing and storage to support business needs.
Respond to kitchen demands across multiple service areas (breakfast, functions, high-volume production).
Assume full kitchen leadership in the absence of the Head Chef.
Build and maintain strong relationships with other departments to support seamless event delivery.
Clearly communicate special requirements and menu details with kitchen and service teams.
Job Requirements Minimum 2 years' experience in a senior kitchen supervisory or banqueting role.
Previous experience in high-end hotel, fine dining, or luxury events setting essential.
Proven ability to coach, mentor, and lead a culinary team.
Advanced Food Hygiene Certification Levels 1 & 2 (proof required).
In-depth knowledge of food allergens and related health regulations.
Creativity and attention to detail in food preparation and presentation.
Strong organizational, communication, and leadership skills.
Ability to work effectively under pressure and manage multiple events simultaneously.
Proficiency in English (written and spoken) is essential.
High level of computer literacy including Microsoft Word, Excel, and Outlook.
Knowledge of current culinary trends and customer dining expectations.
*Please note that we are only able to consider candidates who have independently obtained the legal right to work in Ireland for this position.
Proof of eligibility to work in Ireland may be required upon application.
Benefits: Competitive salaries Complimentary meals whilst on duty Free parking Pension Schemes Employee Discounts Career Development Training Tax saving Schemes Employee Social Events Complimentary laundry of company provided uniforms On-site state of the art Staff Accommodation subject to availability Skills: Communication Management Leadership Benefits: Competitive Salary