Chef de Partie

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

Job summary

The Moorings in Dungarvan is seeking a Chef de Partie to join our busy kitchen. You will handle daily food preparation, uphold HACCP standards, and ensure dishes are presented to the agreed quality.

With 2 years' experience in a busy kitchen and a focus on local, seasonal ingredients, you will supervise junior staff, manage stock, and help develop daily and seasonal menus. 39-hour week; salary €36,605 per annum.

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 HACCP standards.
• Maintain the hygiene of the kitchen.
• Ensure all dishes are prepared and presented to agreed standards.
• Avoid unnecessary wastage.
• Supervision and training of junior kitchen staff.
• Estimate daily production needs and manage wastage.
• Manage stocks in a responsible manner.
• Check quality of raw and cooked foods to ensure standards.
• Assist in developing daily and seasonal menu items.
• Operate and maintain kitchen equipment following H&S procedures.
• Foster a friendly environment with creativity and constructive feedback.

Skills

Kitchen experience

HACCP knowledge

Seasonal ingredients

Job description

THE MOORINGS, The Moorings, Davitt's Quay, Dungarvan, Co. Waterford, X35 Y409

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 PartieEmployer: Jim Quinn Dungarvan Ltd T/A The MooringsLocation: Davitt's Quay, Dungarvan, Co Waterford. X35 Y409 Salary: €36,605 p.a.Weekly Hours: 39 hrsResponsibilities:Daily food preparation, meeting the quality and standards of HACCP.Responsible for maintaining the hygiene of the kitchenEnsure 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, and constructivecriticism 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]