Chef De Partie

Hollybank Trustees Ltd; Aughrim; On-site; EUR 32,000 - 42,000; Full time

Job summary

Brooklodge & Macreddin village seeks a Chef De Partie to join its kitchen team. You will support the Sous and Head Chef to uphold top standards in preparation, storage and service while complying with hygiene and HACCP regulations. A proactive approach helps improve menus and guest experiences.

The role requires prior professional kitchen experience, a culinary qualification if possible, and strong teamwork and communication skills to thrive in a busy, guest-focused environment.

Qualifications

• Previous experience in a similar role in a professional kitchen.
• Culinary degree or equivalent qualification preferred.
• Knowledge of food safety regulations and best practices.

Responsibilities

• Assist the Sous Chef and Head Chef in maintaining high standards in purchasing, storage, preparation and service.
• Adhere to all food safety, hygiene and HACCP regulations.
• Ensure foodstuffs meet quality standards.
• Collaborate with senior chefs to improve menu choices and quality.
• Attend to dietary requirements and guest requests.
• Report faults in kitchen equipment to the Sous Chef or Head Chef.
• Maintain and use kitchen equipment properly.
• Prepare staff meals as agreed with management.
• Support customer relations and communicate hotel services to guests.
• Address guest complaints promptly with management.

Skills

Food safety knowledge

Teamwork

Communication

Fast-paced environment

Education

Culinary degree or equivalent

Job description

Location: On site / Aughrim Lower, Aughrim, Co. Wicklow, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Competitive salary

Job Summary:

The Chef De Partie at Brooklodge & Macreddin village plays a vital role in day to day running on the kitchen and that the kitchens are executed to the highest standards in line with food hygiene regulations. This position requires a proactive approach to anticipating needs, improving standards, and delivering exceptional culinary experiences.

Key Responsibilities:

• Assist the Sous Chef and Head Chef in maintaining the highest standards in food purchasing, storage, preparation, and service.
• Adhere strictly to all food safety, hygiene, and HACCP regulations.
• Ensure that all foodstuffs purchased meet the agreed quality standards.
• Actively seek ways to improve menu choices and overall food quality, collaborating with senior chefs.
• Anticipate dietary requirements and specific requests, ensuring that all guests’ needs are met.
• Report any faults in kitchen equipment, fixtures, and fittings to the Sous Chef or Head Chef.
• Ensure proper use and maintenance of kitchen equipment.
• Prepare staff meals that are balanced and nutritious, as agreed with management.
• Carry out the hotel’s customer relation policies, ensuring excellent communication regarding hotel services to guests.
• Address customer complaints by promptly reporting them to the Sous Chef, Head Chef, or general management.
• Take reasonable care for the health and safety of yourself and others, adhering to all safety rules and procedures.
• Promote a high level of teamwork within the kitchen and with other departments.
• Wear the designated uniform and appropriate footwear at all times and maintain a high standard of personal grooming and hygiene.
• Carry out any other duties outside your normal daily/weekly routine that fall within the scope of your position as directed by the Sous Chef or Head Chef.
• Attend training sessions and meetings as required to enhance skills and knowledge.

Qualifications and Experience:

• Previous experience in a similar role within a professional kitchen.
• Culinary degree or equivalent qualification is preferred.
• Knowledge of food safety regulations and best practices.
• Strong communication and teamwork skills.
• Ability to work in a fast-paced environment and under pressure.