Chef de Partie — Elevate Hotel Kitchen Craft

CLÍSTE CONSULTANTS LIMITED; Little Island; On-site; EUR 33,000 - 40,000; Full time

Job summary

Radisson Blu Hotel & Spa, Cork is seeking an experienced Chef de Partie to join its professional kitchen team. The successful candidate will manage an assigned section and prepare, cook and present high-quality dishes in line with the hotel’s standards.

This role is based at Radisson Blu Hotel & Spa, Cork on a permanent, full-time basis. You will work a 39-hour week, with early mornings, evenings, weekends and holidays; the position includes a basic salary of €36,605 gross per annum and reports

Qualifications

• A minimum of two years’ professional experience working as a chef.
• Experience in hotel, restaurant or similar structured kitchen.
• Practical knowledge of professional food preparation and cooking techniques.
• Good understanding of food safety, HACCP, allergen controls, hygiene and workplace health and safety.
• Flexibility to work a roster including mornings, evenings, weekends and public holidays.

Responsibilities

• Taking responsibility for the preparation, cooking and presentation of food within an assigned kitchen section.
• Producing dishes consistently and in accordance with approved recipes and portion controls.
• Preparing ingredients and completing Mise en Place before each service.
• Ensuring all food is prepared and served to the required quality and service times.
• Organising and maintaining the assigned section to support efficient service across meals and events.
• Monitoring food quality, temperature and presentation throughout preparation and service.
• Supporting the Head Chef and Sous Chef with daily kitchen operations.
• Supervising and guiding junior kitchen staff when required.
• Assisting with training and development of junior team members.
• Communicating with other kitchen sections and the wider F&B team.
• Following all food safety, HACCP, allergen management, health and safety and hygiene procedures.
• Maintaining accurate food safety and temperature-control records.
• Keeping kitchen, equipment and storage areas clean, safe and well-maintained.
• Monitoring stock levels and reporting to the Sous Chef or Head Chef.

Skills

Two years' chef experience

Hotel/restaurant kitchen

HACCP knowledge

Allergen controls

Roster flexibility

Job description

Radisson Blu Hotel & Spa, Cork is seeking an experienced Chef de Partie to join its professional kitchen team. The successful candidate will manage an assigned section and prepare, cook and present high-quality dishes in line with the hotel’s standards.

This role is based at Radisson Blu Hotel & Spa, Cork on a permanent, full-time basis. You will work a 39-hour week, with early mornings, evenings, weekends and holidays; the position includes a basic salary of €36,605 gross per annum and reports