Chef de Partie

Dott Treasa Holdings Ltd; Tralee; Sur place; EUR 28 000 - 36 000; Plein temps

Résumé du poste

The Rose Hotel in Tralee, Co. Kerry, is seeking a skilled Chef de Partie to support the Sous Chefs and the Executive Chef in a busy 4-star kitchen.

You will follow HACCP and hygiene regulations, prepare dishes for your assigned section to the highest standards, and work closely with fellow chefs to ensure smooth service and guest satisfaction. Training and development are provided.

Qualifications

• Minimum 3 years of experience in professional kitchens.
• Level 6 qualification (incl Higher Certificate & National Craft Certificate).

Responsabilités

• Follow hygiene regulations and HACCP across the kitchen.
• Prepare and produce food for assigned sections to required standards.
• Assist Sous Chefs, Head Chef and Executive Chef as needed.
• Minimise wastage and ensure mise-en-place is ready before service.
• Attend in-house training including safety and food hygiene; maintain high personal hygiene.

Connaissances

Catering

Hospitality

Formation

Level 6 (incl Higher Advanced Certificate & National Craft Certificate)

Description du poste

The Rose Hotel, Dan Spring Road, Tralee, Co. Kerry, V92 HKA4

Map Share/Print

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

The Rose Hotel is a 4 star hotel located in Tralee, Co Kerry. We are open all year round. The Chef de Partie will be there to support the Sous Chefs and the Executive Chef.1. To follow rigidly and observe all hygiene regulations and enforce HACCP2. To report for duty on time and in the correct uniform3. To prepare and produce food for the area which you are assigned and to the agreed standards in conjunction with other chefs4. To ensure that preparation is done for the next morning5. To assist other chefs in the kitchen when requested6. To prepare staff lunches and keep an eye on the lunches in order to replenish it after the busy times7. To assist the Sous Chefs/Head Chef and Executive Chef when required8. To work closely with other Chef de parties and to take responsibility for a section in the kitchen9. To minimise wastage10. To ensure all necessary mis-en-place are ready prior to service11. To follow rigidly and observe all hygiene regulations12. To ensure that all the guests’ needs and requirements are met13. To ensure a high standard of personal hygiene and grooming14. To ensure that all reasonable care is taken for the health and safety of yourself, other employees, guests and other persons on the premises.15. To adhere to all safety procedures and rules16. To attend all in house training including manual handling, fire training, food hygiene training etc.17. To report and where possible take action on incidents of accidents and damage18. To carry out any other duties as may be notified to you by management.19. To ensure Kelsius is being updates on a regular basis.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 3
• Minimum Qualification: Level 6 (incl Higher Advanced Certificate & National Craft Certificate)

Desirable

• Ability Skills: Catering, Hospitality
• Competency Skills: Flexibility, Teamwork, Working on own Initiative
• Languages: English C2-Master (Fluent)