Join to apply for the Senior Chef de Partie role at The Plaza Hotel, Tallaght
Job Description
Location: The Plaza Hotel, Belgard Square South, Tallaght
About The Plaza Hotel
Welcome to The Plaza Hotel Dublin with 122 well-appointed ensuite bedrooms, state of the art conference facilities & excellent cuisine. Over the last 2 years, the entire interior of the 4-star hotel has been extensively refurbished, now comprising of exciting new eateries.
Responsibilities
SENIOR CHEF DE PARTIE
RESPONSIBLE FOR: Commis Chefs/KP
REPORTS TO: Sous Chef/Head Chef
Primary Objective Of Position: To contribute to the production of the highest possible food quality in the delegated section at all times, and to coordinate and be responsible for staff in the delegated section.
1. Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, ensuring proper plate presentation.
2. Prepares sauces, soups, and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation.
3. Assists other chefs with all meal periods in preparation and presentation of menu items.
4. Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions, and all reservations.
5. Adheres to Hotel standards of food quality, preparation, recipes, and presentation.
6. Assists in ordering adequate supplies for own section.
7. Supervises the proper set-up of each item on menus and ensures their readiness.
8. Works with Chefs to ensure seasoning, portions, and appearance of food.
9. Stores unused food properly.
10. Ensures that food from own section is delivered on time.
11. Follows proper safety, hygiene, and sanitation practices.
12. Ensures readiness and makes priorities in case of last-minute changes to reservations.
13. Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
14. Confers closely with the Sous Chef/Head Chef and takes every opportunity to become familiar with all aspects of his or her position.
15. Helps employees to achieve optimum quality.
16. Adheres to all HACCP policies and procedures ensuring optimum quality and hygiene standards.
HEALTH AND SAFETY
1. Adheres to all health, sanitation and food safety rules and regulations.
2. Reports all potential and real hazards immediately.
3. Fully understands the hotel’s fire, emergency, and bomb procedures.
4. Coordinates work, and works in a safe manner that does not harm or injure self or others.
5. Anticipates possible and probable hazards and conditions to avoid mishaps.
6. Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct.
MISCELLANEOUS
1. Recommends better preparation procedures to Sous Chef/Head Chef.
2. Checks the restaurant reservations regularly.
3. Reports for work at the appropriate time & dressed correctly in full uniform which is clean and in good repair.
4. Attends meetings and training required by the Sous Chef / Head Chef.
5. Accepts flexible work schedule necessary for uninterrupted service to the food production function.
6. Maintains own working area, materials and company property clean, tidy and in good shape.
7. Continuously seeks to endeavor the knowledge of own job function.
Perks And Benefits Of Working At The Plaza Hotel
1. Competitive rate of pay.
2. PRSA pension scheme.
3. Career progression opportunities across the Windward group.
4. Employee Assistance Programme.
5. Digital Wellness Programme.
6. Complimentary, high quality meals on duty.
7. Discounted room & dining rates in Windward properties for you as well as friends and family.
8. Employee awards & staff recognition scheme including employee of the Quarter, team recognition days and random treat days.
Closing Date: Saturday 19th April, 2025
Contract Type: Full-time
Salary: Based on Experience
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