Chef De Partie
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef's recipes and specifications. Your work will be an important factor to a client's contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.
The successful candidates will have experience in a similar role, with a strong background in delivering 5 star high end services to our national and international clientele.
This is a fixed term position, available from the start of April to the end of September 2025.
Duties:
1. Supervising staff and maintaining high levels of food preparation
2. Maintaining an excellent Guest and Member experience
3. Maintaining a good working relationship with colleagues at all times
4. Staff supervision
5. Motivating staff when necessary
6. Involved in food cost controls
7. Being aware of all food preparation standards and ensuring they are met
8. Ensuring that food prepared and presented is of high quality
9. Organizing stock rotation in the section with regard to mise-en-place production and its service
10. Able to control wastage
11. Responsible for completing the day’s mise en place within the allocated time
12. Ensuring food is of good quality and stored correctly, labelled & dated
13. Contributing to improving gross profit margins, and other departmental and financial targets
14. Assisting other departments wherever necessary
15. Aiding the Head Chef/Sous Chef in the training of all staff
16. Reporting maintenance, hygiene and hazard issues
17. Keeping the working station clean and tidy
18. Being considerate with regards to environmental regulations
19. Fulfilling HACCP Requirements to a very high standard
20. Reporting to Sous Chef/Head Chef/ Executive Chef
21. Attending all scheduled trainings in regard to job/hotel requirements
22. Able to lead a team
23. Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the correct manner
24. Menu planning and design
25. Writing daily dry store requisitions and understanding stock levels required to meet the needs of the hotel
26. Having the ability to transfer foods and organize various kitchens for functions and banquets to standards outlined by the Executive Chef / Head Chef
27. Ensuring that all deliveries are stored correctly
Requirements:
1. A minimum of 2 years’ experience as a Chef de Partie
2. A relevant trade commercial cookery qualification
3. Coaching skills
4. Ensuring that motivation is maximized throughout the department
5. Excellent communication skills
6. NVQ Level 3
7. Achieved advanced Food Hygiene Certificate- Level 1 & 2
8. Experience in leadership/supervisory roles is desirable
9. Positive attitude
10. Ability to work under pressure
11. Excellent personal presentation every day
12. Creative approach to food preparation and presentation
13. Ability to work on own or in teams
14. Fluency in the English language, both verbal and written, is essential
*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:
1. Competitive salaries
2. Complimentary meals whilst on duty
3. Pension Scheme
4. Employee Discounts
5. Career Development
6. Training
7. Tax saving Schemes
8. Employee Social Events
9. Complimentary laundry of company provided uniforms
10. On-site state of the art Staff Accommodation, subject to availability
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