Breakfast Chef de Partie
Position: Breakfast Chef de Partie
Department: Panorama Kitchen
Reports to: Executive Head Chef / Head Chef / Sous Chef, Panorama Restaurant
Position Overview:
The Breakfast Chef de Partie oversees and directs all aspects of kitchen operations related to breakfast and staff lunch, providing functional assistance and ensuring high standards are maintained.
Personal Skills:
A Breakfast Chef de Partie requires a combination of technical and interpersonal skills to excel in a kitchen management position. These include:
* Understanding business operations within a hotel environment.
* The ability to motivate and foster strong relationships with kitchen staff.
* Creativity to develop recipes from scratch.
* A friendly and professional demeanor when interacting with guests.
Job Responsibilities:
* Supervise staff and maintain high standards of food preparation.
* Ensure an exceptional guest experience at all times.
* Foster good working relationships with colleagues.
* Motivate staff as needed to maintain team morale.
* Participate in food cost control processes.
* Ensure all food preparation standards are met and maintained.
* Prepare staff lunches according to instructions and menu plans, maintaining high quality and volume.
* Ensure food is consistently prepared and presented to high-quality standards.
* Organize stock rotation in your section, with a focus on mise en place production and service.
* Minimize wastage and control costs effectively.
* Complete daily mise en place tasks within allocated timeframes.
* Ensure food is stored correctly, labeled, and dated appropriately.
* Contribute to improving gross profit margins and achieving departmental financial targets.
* Assist other departments when required.
* Support the Head Chef/Sous Chef in training breakfast staff.
* Report maintenance, hygiene, and hazard issues promptly.
* Maintain a clean and tidy workstation at all times.
* Adhere to environmental regulations.
* Fulfill HACCP requirements to a high standard.
* Report directly to the Sous Chef, Head Chef, or Executive Chef.
* Attend all scheduled training sessions as required by the role or hotel standards.
* Lead and manage a team effectively.
* Delegate tasks to Demi Chefs and Commis Chefs, ensuring correct execution.
* Participate in menu planning and design.
* Write daily dry store requisitions and manage stock levels to meet hotel needs.
* Ensure all deliveries are stored correctly and in compliance with food safety standards.
* Maintain a clean and professional appearance when interacting with guests.
Job Requirements:
* A minimum of 2 years’ experience as a Chef de Partie.
* Relevant trade qualifications in commercial cookery.
* Ability to motivate and inspire the team.
* Excellent communication skills.
* NVQ Level 3 qualification or equivalent.
* Advanced Food Hygiene Certificates (Level 1 & 2) with regular updates as required.
* Proven experience in leadership and supervisory roles.
* A positive attitude and the ability to work under pressure.
* Creative approach to food preparation and presentation.
* Ability to work independently and as part of a team.
* Fluency in English, both written and verbal.
Benefits:
* Competitive salaries
* Complimentary meals whilst on duty
* Free parking
* Pension Schemes available – we offer a contributory pension scheme to all employees.
* Employee Discounts – we offer both accommodation and food discounts for employees to stay and dine between all properties under the Killarney Hotels portfolio.
* Career Development – we promote development and promotion opportunities within our hotel group and we are committed to the continuous development of all our employees.
* Training - we offer a full training programme to all new employees with training taking place on a daily basis in all departments to ensure five-star standards are maintained.
* Tax saving Schemes - we offer the Bike to Work Scheme to all employees.
* Employee Social Events – we hold employee social events and activities throughout the year including our annual summer Barbeque and Christmas party.
* Complimentary laundry of company provided uniforms
* On-site state of the art Staff Accommodation - subject to terms, conditions and availability.
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