Chef de Partie

Company Details Confidential; Dún Laoghaire; On-site; EUR 33,000 - 40,000; Full time

Job summary

HOWDY DOODY LIMITED T/A ROOTS DUN LAOGHAIRE is seeking a Chef de Partie for The DLR Lexicon Library in Dun Laoghaire, Co. Dublin.

Salary €36,605, 39 hours per week. You will prepare daily dishes, maintain HACCP standards and train junior staff while focusing on fresh, local ingredients.

Qualifications

• 2 years’ experience as Chef de Partie in a busy kitchen.
• Ability to showcase available local and seasonal ingredients
• HACCP knowledge and experience

Responsibilities

• Daily food preparation, meeting the quality and standards of HACCP.
• Responsible for maintaining the hygiene of the kitchen
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
• Avoid unnecessary wastage.
• Supervision and training of junior and new kitchen staff.
• Estimating the daily production needs, avoiding unnecessary wastage.
• Manage stocks in a responsible manner.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in developing daily and seasonal menu items.
• Operate and maintain all equipment of the kitchen following H&S procedures.
• Ensuring a friendly working environment where creativity, continuous improvement, andconstructive criticism are standard.

Skills

Chef de Partie

HACCP knowledge

Seasonal ingredients

Job description

The Dlr Lexicon Library, Moran Park, Dun Laoghaire, Co. Dublin, A96 H283

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

Job Title: Chef de Partie
Employer: HOWDY DOODY LIMITED T/A ROOTS DUN LAOGHAIRE
Location: The DLR Lexicon Library, Moran Park, Dun Laoghaire, Co. Dublin, A96 H283
Salary: €36,605
Hours: 39 hrs/w

Responsibilities

• Daily food preparation, meeting the quality and standards of HACCP.
• Responsible for maintaining the hygiene of the kitchen
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
• Avoid unnecessary wastage.
• Supervision and training of junior and new kitchen staff.
• Estimating the daily production needs, avoiding unnecessary wastage.
• Manage stocks in a responsible manner.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in developing daily and seasonal menu items.
• Operate and maintain all equipment of the kitchen following H&S procedures.
• Ensuring a friendly working environment where creativity, continuous improvement, andconstructive criticism are standard.

Requirements

• 2 years’ experience as Chef de Partie in a busy kitchen
• Ability to showcase available local and seasonal ingredients
• HACCP knowledge and experience

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]