Chef de Partie

Apleona UK; Dublin; Híbrido; EUR 32.000 - 42.000; Jornada completa

Descripción de la vacante

Apleona UK in Dublin 15 is seeking an experienced Chef de Partie to join our team. Working pattern is Monday to Friday, 7am to 3pm, in our Dublin site.

Manage the kitchen, supervise all food and beverage output, and ensure high quality food in line with Client specifications and Company standards. This role requires a recognised culinary qualification and strong cost control.

Formación

• Previous experience within a working kitchen.
• Costing and menu planning experience.
• Knowledge of kitchen Health & Safety procedures and legislative requirements.
• Stock control and high quality food production.
• Ability to make on the spot decisions.
• Knowledge of audit requirements.
• Organisational, communicational and customer service skills.
• Self-motivated and able to motivate others.

Responsabilidades

• Supervise the kitchen and control GP% and costs.
• Ensure meals meet company and client standards.
• Source supplies from approved suppliers and manage stock.
• Control raw materials and portioning to company standards.
• Prepare food using fresh, local produce with high quality presentation.
• Ensure compliance with standards and client specifications.
• Maintain hygiene, safety, and required paperwork.
• Maintain kitchen security and cleaning schedules.
• Attend to customer feedback within contract guidelines.
• Conduct regular security checks and attend meetings as required.

Conocimientos

Organisational skills

Communication skills

Customer service skills

Self-motivation

Leadership ability

Educación

Recognised professional culinary qualification

Descripción del empleo

The details for the selected vacancy are shown below.

• Advert Text

  At Apleona, we are currently seeking an experienced Chef de Partie to join our team based in Dublin 15

  Working pattern: Monday to Friday, 7am to 3pm

  Main duties and responsibilities

  • Manage the supervision and control of all food and beverage from the kitchen, overall responsibility to provide high quality food in all areas whilst taking control of GP% and costings.
  • Ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification.
  • Obtain supplies and purchases from Company appointed suppliers or site specific.
  • Ensure that the control of raw materials and portions are to the Company’s standards as applicable.
  • Prepare all food using fresh and local produce whilst maintaining a high standard of quality and presentation.
  • Ensure that methods of food preparation, production and presentation comply with standards and Client specification.
  • Complete and maintain all legislative paperwork as required by law.
  • Maintain the Company standard of hygiene and safety and take any action as is necessary.
  • Develop and update cleaning schedules as and when necessary.
  • Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area.
  • Ensure that all areas under the Chef’s control are left clean and tidy at all times and that all equipment is switched off at the end of each shift.
  • Maintain satisfactory relationships at all appropriate levels of the Client organisation.
  • Attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director.
  • Conduct regular security checks
  • Ensure that all deliveries are received and recorded as per company requirements.
  • Induct all new staff into the Canteen and kitchen procedures.
  • Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model.
  • Design and roll out a recipe data base for your core items and menus.
  • Review and update the current hospitality menus and offer.
  • Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle.
  • Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities.
  • Attend meetings, conferences and training courses as requested.

  Qualifications and experience

  • Previous experience within a working kitchen
  • Recognised professional culinary qualification
  • Knowledge of kitchen Health & Safety procedures and all legislative requirements
  • Costing and menu planning, Stock control, High quality food production
  • Ability to make on the spot decisions
  • Knowledge of audit requirements
  • Must possess organisational, communicational and customer service skills
  • Must be self-motivated and able to motivate others

  We look forward to hearing from you!

  Ref. 18050