Chef De Partie

TN United Kingdom; Belfast; On-site; GBP 22,000 - 28,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Chef de Partie to join their team. This role involves ensuring exceptional food preparation and presentation, maintaining high culinary standards, and supporting junior chefs in their development. With a focus on teamwork and customer satisfaction, you will play a vital role in delivering memorable dining experiences. Join a family-owned hotel that values relationships and fosters a positive work environment, where your contributions will be recognized and rewarded. If you're dedicated to excellence in cuisine and have a 'Can-Do' attitude, this opportunity is perfect for you.

Qualifications

• Experience in a similar role for at least one year.
• Knowledge of health and safety guidelines in the kitchen.

Responsibilities

• Ensure preparation and presentation of all food to an exceptional standard.
• Assist in training and guiding junior chefs to maintain high kitchen standards.

Skills

Food Preparation

Stock Control

Customer Service

Teamwork

HACCP Compliance

Health and Safety Guidelines

Education

NVQ Level 1 or 2 in Food Preparation and Cooking

Basic Food Hygiene Certificate

Job description

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The Chef de Partie must ensure preparation and presentation of all food to an exceptional standard. You must provide excellence in your cuisine, an aptitude for stock control and an ability to achieve the highest professional standards in the kitchen. You will also have responsibility for ensuring standards are met by more junior chefs in the kitchen.

About The Role

Duties and Responsibilities:

Think Customer

· On a daily basis check the function sheets and what duties need to be carried out that day. Attend daily briefings as required regarding any changes.

· Be able to run any section in the kitchen where required, and be aware of and show responsibility for food needing prepped and ordered for that section

· Assist in the smooth running of kitchen service ensuring all meals are produced in a timely manner and meet guest requirements. To ensure that all food items are prepared, cooked and presented as outlined on the menu specifications.

· Responsible for consistency of all food leaving the kitchen, organising all food for service, so that it is ready to serve on time and with sufficient amounts of available back up ready

· Have knowledge of all Hotel products and services

· Extend the highest level of hospitality to all guests at all times

Work Together

· Assist the Head Chef in the maintaining of food percentage through control in wastage, storing and portion control

· To receive and store all food commodities and related supplies in accordance with Company guidelines

· To ensure Company profitability at all times through economic use of food, efficient stock rotation and energy conservation

· To be aware of departmental and hotel objectives and assist in achieving them

· To assist the Head Chef in training, motivating and guiding kitchen staff in order to achieve the best results in staff morale and efficiency

· To support colleagues at all times to ensure teamwork is maintained

· Establish and build effective relationships with staff and management at all levels

· To maintain a high level of co-operation with all other departments in the hotel

· Ensure the efficient and effective use of all resources

· To report all complaints, breakages, accidents, repairs and equipment faults to the Head Chef

· Perform related duties and specific projects as assigned by the General Manager and Kitchen Management to contribute to overall Company aims

· Assist in the facilitation of a positive cultural ethos at all levels

Ownership

· Responsible for all aspects of HACCP

· To always operate in a clean and hygienic manner, maintaining a good standard of personal hygiene and appearance, being punctual for work and having a pleasant disposition

· To ensure equipment, utensils, work surfaces and refrigerators are always kept to a high standard of cleanliness

· Adhere to COSHH regulations and manufacturer guidelines on the use of cleaning products

· To be fully conversant and comply with health, safety, hygiene, fire and security regulations and procedures of the hotel and to ensure others are aware of their responsibilities in this regard

· To ensure safe and careful handling of equipment and to keep breakages to an absolute minimum

· Assists in keeping up to date records in compliance with due diligence

· Contribute viable menu ideas and assist the Head Chef with menu changes

· Ensure staff food policy is followed with no unauthorised food leaving the kitchen

· Identify personal training needs and attend all training as and when requested

· Assist to ensure effective communication and team work between all staff and departments which allows a harmonious and positive culture with a free flow of information and advice

This job description is not exhaustive, therefore the job holder may be required, from time to time, to carry out tasks as and when requested by Management.

Skills Needed

About The Company

The Malone is a veritable secret, a hidden treasure boasting everything you want in a hotel: spacious bedrooms and suites, function rooms for inspirational wedding celebrations or corporate events and the very best of that famous Irish hospitality, every step of your stay. The Guinness is perfectly poured in our Greyhound bar – enjoy with some smoked salmon and wheaten bread or indulge in a meal to remember in the Gallery Restaurant.Here at The Malone, we have generations of experience in welcoming guests. First opened in 1945 as ‘The Bowness’, for the last 30 years, The Malone has been owned and run by two generations of the Macklin family. Relax and unwind with us. A warm Irish welcome to you!

Job Description

The Chef de Partie must ensure preparation and presentation of all food to an exceptional standard. You must provide excellence in your cuisine, an aptitude for stock control and an ability to achieve the highest professional standards in the kitchen. You will also have responsibility for ensuring standards are met by more junior chefs in the kitchen.

About The Role

Duties and Responsibilities:

Think Customer

· On a daily basis check the function sheets and what duties need to be carried out that day. Attend daily briefings as required regarding any changes.

· Be able to run any section in the kitchen where required, and be aware of and show responsibility for food needing prepped and ordered for that section

· Assist in the smooth running of kitchen service ensuring all meals are produced in a timely manner and meet guest requirements. To ensure that all food items are prepared, cooked and presented as outlined on the menu specifications.

· Responsible for consistency of all food leaving the kitchen, organising all food for service, so that it is ready to serve on time and with sufficient amounts of available back up ready

· Have knowledge of all Hotel products and services

· Extend the highest level of hospitality to all guests at all times

Work Together

· Assist the Head Chef in the maintaining of food percentage through control in wastage, storing and portion control

· To receive and store all food commodities and related supplies in accordance with Company guidelines

· To ensure Company profitability at all times through economic use of food, efficient stock rotation and energy conservation

· To be aware of departmental and hotel objectives and assist in achieving them

· To assist the Head Chef in training, motivating and guiding kitchen staff in order to achieve the best results in staff morale and efficiency

· To support colleagues at all times to ensure teamwork is maintained

· Establish and build effective relationships with staff and management at all levels

· To maintain a high level of co-operation with all other departments in the hotel

· Ensure the efficient and effective use of all resources

· To report all complaints, breakages, accidents, repairs and equipment faults to the Head Chef

· Perform related duties and specific projects as assigned by the General Manager and Kitchen Management to contribute to overall Company aims

· Assist in the facilitation of a positive cultural ethos at all levels

Ownership

· Responsible for all aspects of HACCP

· To always operate in a clean and hygienic manner, maintaining a good standard of personal hygiene and appearance, being punctual for work and having a pleasant disposition

· To ensure equipment, utensils, work surfaces and refrigerators are always kept to a high standard of cleanliness

· Adhere to COSHH regulations and manufacturer guidelines on the use of cleaning products

· To be fully conversant and comply with health, safety, hygiene, fire and security regulations and procedures of the hotel and to ensure others are aware of their responsibilities in this regard

· To ensure safe and careful handling of equipment and to keep breakages to an absolute minimum

· Assists in keeping up to date records in compliance with due diligence

· Contribute viable menu ideas and assist the Head Chef with menu changes

· Ensure staff food policy is followed with no unauthorised food leaving the kitchen

· Identify personal training needs and attend all training as and when requested

· Assist to ensure effective communication and team work between all staff and departments which allows a harmonious and positive culture with a free flow of information and advice

This job description is not exhaustive, therefore the job holder may be required, from time to time, to carry out tasks as and when requested by Management.

Skills Needed

About The Company

The Malone is a veritable secret, a hidden treasure boasting everything you want in a hotel: spacious bedrooms and suites, function rooms for inspirational wedding celebrations or corporate events and the very best of that famous Irish hospitality, every step of your stay. The Guinness is perfectly poured in our Greyhound bar – enjoy with some smoked salmon and wheaten bread or indulge in a meal to remember in the Gallery Restaurant.Here at The Malone, we have generations of experience in welcoming guests. First opened in 1945 as ‘The Bowness’, for the last 30 years, The Malone has been owned and run by two generations of the Macklin family. Relax and unwind with us. A warm Irish welcome to you!

Company Culture

We are always looking for enthusiastic and talented individuals to join our team. As a family owned hotel, you're not only part of the team, you're part of the family.Our commitment to our people is to deliver a great place to not only work, but thrive. Relationships are important to us, those we have with our guests and with one another. The Malone inspires its teams to live by the company's core values; - Treat people really well- Openness, trust and understanding- The highest standards- Perseverance and enjoyment- One step ahead- FlexibilityInternal development and progression is key to our success, having been in business for 30 years.

Desired Criteria

• One years’ experience working in a similar role
• Knowledge of the Hospitality industry
• Ideally, you will have NVQ level 1 or 2 in food preparation and cooking or equivalent
• Hold a basic food hygiene certificate
• Knowledge of Health and Safety Guidelines.
• Great customer service skills
• Have a ‘Can-Do’ approach

Required Criteria

• Fully flexible as this role includes evening and weekend shift
• Experience is preparing the catering for weddings and event

Closing DateWednesday 21st May, 2025