Chef de Partie

The Address Collective; Cork; Sur place; EUR 35 000 - 52 000; Plein temps

Résumé du poste

The Address Collective in Cork is seeking a Senior Chef De Partie to support the Head Chef in delivering high-quality food across daily service, events, and functions. You will work within a busy hotel kitchen, ensuring consistency and adherence to HACCP guidelines and company SOPs.

You will train junior staff, help manage portions and waste, and support seasonal menus while complying with safety and allergen policies. This is a full-time, on-site role in a professional kitchen environment.

Qualifications

• Experience in hotel kitchen environments is desirable.
• Strong adherence to HACCP and food hygiene standards.
• Ability to train junior staff to professional standards.

Responsabilités

• Arrive on duty promptly in clean, presentable uniform.
• Maintain high personal and kitchen hygiene aligned with HACCP and SOPs.
• Assist with checking in deliveries and logging HACCP compliance in kitchen system.
• Ensure junior chefs are trained to the standard set by Head Chef.
• Follow recipes and allergen guidelines to avoid cross-contamination.
• Help control food costs and portion controls under Head Chef direction.
• Assist Head Chef and junior sous chefs with daily menus and events.
• Ensure kitchen work areas and back-of-house spaces are kept clean and safe.
• Comply with health & safety, hygiene, and security policies.

Connaissances

Kitchen Safety

Description du poste

ROLE: Senior chef De Partie

DEPEARTMENT: KITCHEN

REPORTS TO: Head Chef

RESPONSIBLE FOR: To follow and assist the Head chef and Junior Sous Chef’s in ensuring that all 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 always representing the hotel in professional manner in accordance with company grooming policy.
• Maintain the highest level of personal and kitchen cleanliness and hygiene and throughout all duties comply with HACCP requirements, the cleaning schedule and deep cleaning schedules as directed by the Head Chef and company Sop’s.
• To assist all food deliveries are checked in, is to the agreed standard, promptly organised and stored in correct storages areas, logging HACCP requirements with Kitch tech application, on schedule, every shift.
• To ensure junior level chefs are trained to the agreed professional standard set by the Head chef and are maintained, supported.
• Fully comply with the Hotels menu specifications in regards Allergens 1-14 listed on all menus, ensuring recipes are followed and not changed to include any of the listed 14 allergens, bring harm to guests, staff or customers.
• To help control and maintain low levels of kitchen wastage, work as a team to achieve good food cost and portion controls and follow the Head chef’s direction and company sops.
• To assist the Head Chef / Jnr. Sous chefs in preparing and delivering the hotel various menus for daily business, functions and events.
• To ensure all cleaning schedules are adhered to by both chefs and kitchen porters and hygiene is checked and maintained daily.
• To comply with company legislations regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care and Security.
• To ensure all dishes prepared from the kitchen conform to agreed standard, recipe index, portion control and standard set by the Head Chef, prior to food service.
• Check stock levels and report on the kitchen white board if items are low stock, needed or to be ordered.
• Carry out ordering duties on procure wizard as required, in absence of Head chef and Jnr sous chefs or while on holiday cover.
• Adhere to the company's Code of Conduct.
• To read, understand and carry out your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
• Ensure all Kitchen work areas & back of house areas, outside areas and staff toilets and changing rooms are kept clean, safe and tidy always.
• Report any maintenance issues immediately to Head Chef or Duty Managers on shift.
• All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.

Above list of requirements although mandatory is not exhaustive, reasonably flexibility will be required within your role.

Skills

Kitchen Safety