Chef de Partie

Fitzpatrick Castle hotel; Dublin; On-site; EUR 32,000 - 42,000; Full time

Job summary

Fitzpatrick Castle Hotel in Dublin is seeking a skilled food production professional with a minimum of 2 years’ experience. You will work to deliver high-quality guest service, uphold HACCP standards, and support hotel facilities knowledge while promoting departmental outcomes.

The role requires an NFQ Level 6 qualification or higher, strong teamwork, and a commitment to continuous training and policy adherence within a premium hospitality setting.

Qualifications

• Minimum 2 years experience in food production in hospitality.
• NFQ Level 6 qualification or higher required.
• HACCP knowledge and compliant with policies.

Responsibilities

• To offer the highest level of guest service in the Food Production areas of the hotel.
• Adhere to 4* standards and deliver consistent quality.
• Maintain in-depth knowledge of department products and hotel facilities.
• Comply with HACCP procedures and hotel policy at all times.
• Complete HACCP documentation throughout the day.
• Report non-compliance to supervisors and management.
• Work as part of the team, supporting colleagues and remaining flexible.
• Promote sales within the department and across the hotel.
• Show pride and commitment in your area of work.
• Attend training sessions as required.
• Attend appraisal/assessments as required.
• Attend hotel and departmental meetings ensuring clear communication.
• Maintain company policies and procedures.
• Comply with Health & Safety, Fire, Hygiene, Licensing and Employment requirements.

Skills

2+ years experience

Education

NFQ Level 6 qualification

Job description

MUST HAVE A MINIMUM OF 2 YEARS EXPERIENCE AND A NFQ LEVEL 6 QUALIFICATION AT LEAST.

SCOPE & GENERAL PURPOSE OF JOB:

To ensure that the customers are offered the highest quality standards in service and care, anticipating their needs and being attentive at all times.

ACCOUNTABILITIES:

1. To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are achieved at all times.

2. To offer the highest level of Guest Care

3. To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the total hotel facilities.

4. To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times

5. To ensure that all relevant HACCP documentation is completed throughout the working day

6. To document and report back to supervisors and management any non-compliance in relation to HACCP control within the kitchen

7. To work as part of the Team, being aware of colleagues and their needs, and being flexible at all times.

8. To promote sales within the department and across the hotel

9. To have pride and commitment in your area of work.

10. To attend training sessions as required.

11. To attend appraisal / assess as required.

12. To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.

13. To maintain all company policies and procedures.

14. To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.

This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by management.