Chef de Partie

The Address Collective; Cork; On-site; EUR 26,000 - 34,000; Full time

Job summary

The Address Collective in Ireland is seeking a Junior Senior Chef to support the Head Chef in delivering high standards of food preparation, production and service in line with HACCP regulations.

Role emphasizes prompt duties, cleanliness, staff training, menu support, and adherence to fire, health and safety policies while maintaining excellent personal and kitchen hygiene. Training and development opportunities may be provided.

Qualifications

• Culinary degree or formal training required.

Responsibilities

• Arrive on duty in a full, clean and presentable uniform.
• Maintain HACCP hygiene standards and personal cleanliness at all times.
• Ensure uniform and personal hygiene standards in the kitchen.
• Assist in ensuring food quality and approvals are met.
• Support Head Chef in preparing and compiling menus for daily business and functions.
• Ensure cleaning schedules are followed and hygiene is checked daily.
• Comply with fire, health and safety, hygiene, customer care and security regulations.
• Monitor dishes to ensure conformity to standards prior to service.
• Carry out ordering duties and manage delivery intake of produce.
• Follow the company Code of Conduct and read Health and Safety statements.

Skills

Culinary Degree/Training

Job description

ROLE: JUNIOR SENIOR CHEF

RESPONSIBLE TO: Head Chef

RESPONSIBLE FOR: To assist the Head chef in ensuring that food preparation, food production and food service is carried out to the highest standards and in accordance with the food hygiene HACCP regulations.

The main duties involved in the role are outlined below however this list is not exhaustive.

Main Duties

• To arrive promptly on duty as scheduled in a full, clean & presentable uniform at all times in accordance with company grooming policy.
• Maintain the highest level of personal and work cleanliness and hygiene and throughout all duties comply with HACCP requirements.
• To ensure that agreed standard of uniform and personal hygiene is carried out in the kitchen at all times.
• To assist all food purchased is to the agreed standard.
• To ensure staff are trained to the agreed standard.
• To assist the Head Chef in preparing and compiling menus for daily business, functions etc.
• To ensure all cleaning schedules are adhered to and hygiene is checked daily.
• To comply with company legislations regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care and Security.
• To monitor all dishes prepared from the kitchen and ensure they conform to agreed standard prior to food service.
• Carry out ordering duties as required.
• To comply with delivery intake of produce.
• Adhere to the company's Code of Conduct.
• To comply with company regulations regarding, fire, health and safety, hygiene, customer care and security.
• To read, understand and carry out your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
• Ensure work areas are kept clean, safe and tidy at all times.
• Report any maintenance issues immediately to management,
• All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.

Skills

Culinary Degree/Training