As a Chef de Partie, you will be expected to support the Sous and Head Chef in maintaining the kitchen's excellent reputation and to provide Ballygarry Estate, Hotel & Spa standards of service to all customers in an attentive and courteous manner in accordance with current legislation.
Your responsibilities will include:
1. Preparation, cooking, and serving of food according to recipes and as directed.
2. Daily checks on food preparation regarding portion size, quality, and quantity as laid down in the receipt index.
3. Ensuring all food deliveries meet specifications.
4. Staying up to date with the latest culinary trends and implementing creative ideas efficiently and consistently.
5. Writing creative menus while observing margins.
6. Providing explanations of menu items to the restaurant team.
7. Delegating tasks to Demi Chefs and Commis Chefs and ensuring they are carried out correctly.
8. Planning business and checking advanced bookings.
9. Setting up assigned workstations.
10. Maintaining high standards of cleanliness while working.
11. Storing food correctly and observing proper stock rotation.
12. Performing professionally and courteously with all customers (internal and external).
13. Maintaining good colleague relations and motivating colleagues.
14. Ensuring training on a one-to-one basis has been carried out and comprehended.
15. Adhering to all hygiene regulations and HACCP at all times.
16. Complying with statutory and legal requirements for health & safety, fire, hygiene, and employment.
17. Attending and participating in hotel management meetings when required and attending training.
18. Being flexible in your position and carrying out other tasks as directed by the manager.
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