Chef de Partie

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

Job summary

Clontarf Castle in Dublin is seeking a Chef De Partie to ensure day-to-day kitchen operations meet hotel standards and deliver 100% quality service to guests. You will comply with health and safety requirements and work in a permanent role of 39 hours per week.

You will also hand over the prep area, instruct kitchen personnel, manage staff, plan menus and develop food waste reduction strategies as part of a passionate culinary team.

Qualifications

• Experience in a professional kitchen is required.
• Solid knowledge of food safety and hygiene practices.
• Ability to plan menus and supervise kitchen staff.
• Strong commitment to delivering quality dishes.

Responsibilities

• Ensure day-to-day operations align with departmental and hotel standards.
• Comply with health and safety requirements at all times.
• Hand over the food preparation area between shifts.
• Instruct kitchen personnel and manage staff performance.
• Maintain customer service and uphold service standards.
• Plan menus and contribute to culinary development.
• Develop food waste reduction strategies and monitoring systems.

Skills

Food safety

Hygiene standards

Team leadership

Job description

Clontarf Castle, Castle Avenue, Dublin 3, D03 W5N0

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

Reporting to the Executive Chef and Head Chef the Chef De Partie will ensure the day-to-day operations are carried out in line with departmental and hotel standards in order to provide 100% quality service to guests at all times. All duties must be carried out in accordance with statutory health & safety requirements. This is a permanent role working 39 hours per week. We are passionate about our culinary offering and are looking for someone who will strive for excellence with every dish. Comply with food safety and hygiene, control of expenses, design indicators for food waste reduction, develop food waste reduction strategies, food waste monitoring systems, handover the food preparation area, instruct kitchen personnel, maintain customer service, maintain kitchen equipment at correct temperature, manage staff, plan menus.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]