Chef de Partie

SB CATERING LIMITED; Ongar; On-site; EUR 26,000 - 38,000; Full time

Job summary

SB CATERING LIMITED is seeking a Chef de Partie to run a specific kitchen section and report to the Sous Chef. You will prepare high quality dishes, ensure station sanitation, and assist with menu development and training of junior staff.

The role requires at least 2 years of relevant experience, familiarity with kitchen equipment, and good command of English. A strong focus on health, safety and hygiene is essential.

Qualifications

• Minimum 2 years relevant experience.
• Awareness of manual handling techniques.
• Experience of kitchen equipment.
• Experience of dangerous equipment such as knives.
• Applicants must have a good command of the English language.

Responsibilities

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Skills

Food preparation

Sanitation

Team training

Portion control

Tools

Kitchen equipment

Job description

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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

Chef de Partie runs a specific section in a kitchen, and reports to the Sous Chef. Chef de Partie must be able to prepare high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

Responsibilities:

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Requirements:

• Minimum 2 years relevant experience.
• Awareness of manual handling techniques.
• Experience of kitchen equipment.
• Experience of dangerous equipment such as knives.
• Applicants must have a good command of the English language.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]