Chef de Partie: Elevate Menu Quality & Kitchen Excellence

BrookLodge & Macreddin Village; Aughrim Lower; On-site; EUR 32,000 - 42,000; Full time

Job summary

BrookLodge & Macreddin Village in Ireland is seeking a Chef De Partie to support the Sous and Head Chef, ensuring the kitchen runs smoothly and that meals meet the highest standards of quality and hygiene.

You will work in a fast-paced environment, implement HACCP, contribute to menu development, oversee staff meals, and collaborate with other departments to deliver exceptional guest experiences. Previous kitchen experience and a culinary qualification are preferred.

Qualifications

• Experience in a professional kitchen is required.
• Culinary degree or equivalent is preferred.
• Knowledge of food safety regulations and best practices.
• Strong communication and teamwork skills.
• Ability to work in a fast-paced environment under pressure.

Responsibilities

• Assist the Sous Chef and Head Chef in maintaining high standards in purchasing, storage, preparation, and service.
• Adhere to food safety, hygiene, and HACCP regulations.
• Ensure purchased food meets quality standards.
• Collaborate with senior chefs to improve menus and overall quality.
• Anticipate dietary requirements and guest requests.
• Report faults in kitchen equipment to senior staff.
• Maintain and use kitchen equipment properly.
• Prepare staff meals as agreed with management.
• Communicate hotel services to guests and uphold customer relation policies.
• Address guest complaints promptly with management.
• Commit to health and safety rules and procedures.
• Promote teamwork within kitchen and with other departments.
• Wear uniform and maintain hygiene standards.
• Carry out additional duties as directed by supervisors.
• Attend training sessions to enhance skills.

Skills

Food safety

Teamwork

Communication

Pressure handling

Professional kitchen experience

Education

Culinary degree or equivalent

Job description

BrookLodge & Macreddin Village in Ireland is seeking a Chef De Partie to support the Sous and Head Chef, ensuring the kitchen runs smoothly and that meals meet the highest standards of quality and hygiene.

You will work in a fast-paced environment, implement HACCP, contribute to menu development, oversee staff meals, and collaborate with other departments to deliver exceptional guest experiences. Previous kitchen experience and a culinary qualification are preferred.