Chef de Partie

WSH Group; Ireland; On-site; EUR 19,320 - 27,517; Full time

Benefits offered by this job

Free meals on shift

Free parking on site

Pension and life insurance

Discounts via Perkbox

Wellbeing hub

Cycle to work

Birthday leave

Job summary

BaxterStorey in Ireland is seeking a Chef de Parti e at Raheen Industrial Estate. This full-time role covers mornings and evenings, five days over seven, with a pay rate of €17.00 per hour.

You will contribute to menu planning, food preparation, and maintaining high standards in a busy kitchen. You will manage and train kitchen staff, control stock and costs, ensure health and safety compliance, and develop new menu ideas while upholding BaxterStorey values.

Qualifications

• Proven experience commensurate with role.
• Excellent creative culinary skills
• Leadership and team management abilities
• Excellent communication and interpersonal relations skills
• Proficiency in food cost management
• Knowledge of food safety and health and safety regulations
• Ability to adapt and work in a fast-paced environment
• Works according to BaxterStorey core values

Responsibilities

• Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
• Employee Management – train, and supervise all colleagues, including supporting new and relief chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
• Inventory and Cost Control – monitor and manage stock levels under the guidance of the head chef, sensible approach to ordering supplies
• Customer Relations – Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
• Health and Safety Compliance – support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
• Budget and Financial Management – develop and manage kitchen budgets as per guidance from the head chef, and implement any cost savings required without impacting delivery of excellence
• Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus
• Compliance and Documentation – maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements

Skills

Creative culinary skills

Leadership and team management

Excellent communication

Food cost management

Food safety knowledge

Adaptability

Job description

Title: Chef de Partie

Location: Raheen Industrial Estate

Working Pattern: Full Time, 5 Days Over 7

Mornings & Evenings

Rate of pay: €17.00

Benefits

• 20 Days holiday plus bank holidays
• Plus your birthday off
• 3 volunteering days
• 3 days grandparent leave
• 24 week’s enhanced maternity leave
• Secondary career leave
• Wedding/commitment day leave
• Free meals on shift
• Free parking on site
• Bespoke training and development opportunities
• Apprenticeships opportunities for all experience levels
• Pension and life insurance
• Discounts available on our Perkbox app; high street shops, holidays & cinema
• Wellbeing hub
• Access to employee assistance programme
• Cycle to work scheme

Responsibilities

• Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
• Employee Management – train, and supervise all colleagues, including supporting new and relief chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
• Inventory and Cost Control – monitor and manage stock levels under the guidance of the head chef, sensible approach to ordering supplies
• Customer Relations – Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
• Health and Safety Compliance – support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
• Budget and Financial Management – develop and manage kitchen budgets as per guidance from the head chef, and implement any cost savings required without impacting delivery of excellence
• Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus
• Compliance and Documentation – maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements

Qualifications

• Proven experience commensurate with role.
• Excellent creative culinary skills
• Leadership and team management abilities
• Excellent communication and interpersonal relations skills
• Proficiency in food cost management
• Knowledge of food safety and health and safety regulations
• Ability to adapt and work in a fast-paced environment
• Works according to the BaxterStorey core values

We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds.

BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.