Chef de Partie

Fleet Street Hotel; Dublin; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Competitive rate of pay

PRSA pension scheme

Career progression opportunitiesAcross

Windward group benefits

Employee Assistance Programme

Digital Wellness Programme

Complimentary, high quality meals on 1

Discounted room & dining rates for you

Employee awards & staff recognition

Job summary

The Fleet Hotel in Dublin is seeking a Chef de Partie to support the Head Chef and kitchen team in delivering high-quality dishes. You will contribute to all service periods and ensure consistent plate presentation in a dynamic 4* hotel environment.

The ideal candidate has at least 1 year’s experience in a similar role within a 4* hotel and will work within a supportive Windward management team offering competitive pay and career progression.

Qualifications

• The ideal candidate will possess at least 1 year’s experience in a similar position in a 4* hotel setting
• Experience with menu specifications and proper plate presentation

Responsibilities

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Assists other chefs with all meal periods in preparation and presentation of menu items
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adheres to Hotel standards of food quality, preparation, recipes, and presentation
• Coordinates job tasks with staff in own section
• Knows how to follow applicable laws regarding food safety and sanitation

Job description

Chef de Partie

Join our fabulous team at The Fleet Hotel as a Chef de Partie.

The Chef de Partie is an important position working closely with the Head Chef and the Kitchen team.

About Us

The Fleet Hotel is a wonderful boutique style Hotel located in the centre of Dublin on the edge of Temple Bar. It comprises of some beautiful period buildings including the iconic Bewleys Café, much loved by Dubliner’s for decades. The Fleet Hotel is synonymous with local Dublin history, before becoming the Fleet Hotel, 19/20 Fleet Street was home to Bewley’s Café which was established by Ernest Bewley in 1905. Bewleys were known to be one of the finest Tea Houses in Europe and a favourite with Dubliner’s for generations.

Role/Responsibilities

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and Hotel service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Assists other chefs with all meal periods in preparation and presentation of menu items.
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.
• Adheres to Hotel standards of food quality, preparation, recipes, and presentation.
• Orders adequate supplies for own section, and sets up “mis-en-place” for section
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Stores unused food properly
• Ensures that food from own section is delivered on time
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness and makes priorities in case of last-minute changes to reservations.
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
• Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
• Co-ordinates job tasks with staff in own section
• Helps employees to achieve optimum quality
• Knows how to follow applicable laws regarding food safety and sanitation

Requirements

The ideal candidate will possess at least 1 years’ experience in a similar position in a 4* hotel setting

About the role

Perks and Benefits of working at The Fleet Hotel

• Competitive rate of pay
• PRSA pension scheme
• Career progression opportunities across the Windward group
• Employee Assistance Programme
• Digital Wellness Programme
• Complimentary, high quality meals on duty including breakfast, lunch & dinner
• Discounted room & dining rates in Windward properties for you as well as friends and family
• Employee awards & staff recognition scheme including employee of the Quarter, team recognition days and random treat days

About Windward Management

The Fleet Hotel is managed by Windward Management.

Windward Management is a team of highly experienced hotel operators and investors with a hotel portfolio of approx. 2,000 keys* in Ireland and Continental Europe. Founded in 2007, Windward is a leading hospitality management company, managing and operating hotels on behalf of their owners.

About the company

Windward Management Limited is a trusted leader in hospitality management, renowned for delivering operational excellence and exceptional guest experiences. Established in 2007 and headquartered in Dublin, the company specializes in managing hotels across Ireland, blending strategic expertise with personalized service. With a strong commitment to innovation, employee development, and quality, Windward Management offers an exciting opportunity for professionals passionate about making a meaningful impact in the hospitality industry.