Standing proudly on the famous Eyre Square since 1852, The Hardiman Hotel offers generous hospitality with a familiar, easy charm that makes guests feel right at home. For over a century and a half, this Grand Old Lady has played host to many notable guests and countless special occasions. Now it's your chance to be part of this long tradition. We are recruiting for the position of Demi Chef de Partie:
Demi Chef de Partie:
Operational responsibilities:
* To be fully familiar with your departmental SOPs and procedures and ensure that these are implemented consistently when on duty.
* To prepare and produce food for your section, adhering to the recipe and standard presentation of all dishes, demonstrating skill and attention to detail.
* To work in conjunction and support the Senior Chef de Partie to ensure that your section operates in a smooth and efficient manner.
* To plan your time effectively when at work in order to carry out your responsibilities in the most efficient manner.
* To maintain a good working relationship with all kitchen and restaurant staff.
* To ensure all necessary ingredients are ordered and requisitioned according to needs.
* .To be aware of the function sheet and any incoming events to ensure that you have sufficient supplies of ingredients, crockery, equipment etc. to meet the needs of the business.
* To ensure all orders from your section are prepared to standard and in sufficient time as not to cause a complaint.
* To adhere to Food Hygiene and HACCP Regulations and monitor Commis Chef's compliance.
* To carry out cleaning and ensure that all Cleaning Schedules, CCPs, Temperature Control Checks etc are adhered to in your section.
* To ensure all equipment, fixtures and fittings are in perfect working order and report any faults or dangers to the Head/Sous Chef and to ensure that no item of equipment is misused in any way.
* To be particularly aware of hazards and safety issues associated with the Kitchen area and take all preventative measures possible to minimise risk/injury i.e. adhere to Manual Handling Guidelines, receive training on equipment before use etc.
* To adhere to Stock Control Procedures, taking due care to reduce wastage, prevent breakages and any other unnecessary loss of monies or damage to hotel property.
* To get involved in any opportunities within the department that will enhance your knowledge and skills.
* To assist in other sections as required by Senior Chefs.
* To carry out 'hands on' training with new/junior staff ensuring that records are maintained.
* To monitor the standards of new/junior staff, taking corrective action where necessary.
* To ensure that you provide each Guest (be it directly or indirectly) with the highest levels of personal care and attention in accordance with 4 star expectations and hotel standards.
For more information email hr@thehardiman.ie