Demi Chef de Partie

Brooklodge-; Aughrim; Sur place; EUR 28 000 - 36 000; Plein temps

Avantages offerts par ce poste

20 days annual leave

Staff Meals

39-hour week

Résumé du poste

Brooklodge and Macreddin Village is seeking a Demi Chef de Partie to support daily kitchen operations, helping the Sous Chef and Head Chef maintain high standards in line with HACCP and food hygiene regulations.

The role demands a proactive approach to improving standards, collaboration with senior chefs, and delivering exceptional culinary experiences to guests.

Qualifications

• Previous experience in a similar role within a professional kitchen.
• Culinary degree or equivalent qualification is preferred.
• Knowledge of food safety regulations and best practices.

Responsabilités

• Assist the Sous Chef and Head Chef in maintaining high standards in food purchasing, storage, preparation and service.
• Adhere to all food safety, hygiene, and HACCP regulations.
• Ensure all foodstuffs meet quality standards.

Connaissances

Strong communication

Teamwork

Culinary skills

Ability to work under pressure

Formation

Culinary degree or equivalent qualification

Description du poste

Location: On site / Aughrim Lower, Aughrim, Co. Wicklow, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Competitive salary

Job Summary:

The Demi Chef de Partie at Brooklodge and Macreddin village plays a vital role in day to day running on the kitchen and that the kitchens are executed to the highest standards in line with food hygiene regulations. This position requires a proactive approach to anticipating needs, improving standards, and delivering exceptional culinary experiences.

Key Responsibilities:

• Assist the Sous Chef and Head Chef in maintaining the highest standards in food purchasing, storage, preparation, and service.
• Adhere strictly to all food safety, hygiene, and HACCP regulations.
• Ensure that all foodstuffs purchased meet the agreed quality standards.
• Actively seek ways to improve menu choices and overall food quality, collaborating with senior chefs.
• Anticipate dietary requirements and specific requests, ensuring that all guests’ needs are met.
• Report any faults in kitchen equipment, fixtures, and fittings to the Sous Chef or Head Chef.
• Ensure proper use and maintenance of kitchen equipment.
• Prepare staff meals that are balanced and nutritious, as agreed with management.
• Carry out the hotel’s customer relation policies, ensuring excellent communication regarding hotel services to guests.
• Address customer complaints by promptly reporting them to the Sous Chef, Head Chef, or general management.
• Take reasonable care for the health and safety of yourself and others, adhering to all safety rules and procedures.
• Promote a high level of teamwork within the kitchen and with other departments.
• Wear the designated uniform and appropriate footwear at all times and maintain a high standard of personal grooming and hygiene.
• Carry out any other duties outside your normal daily/weekly routine that fall within the scope of your position as directed by the Sous Chef or Head Chef.
• Attend training sessions and meetings as required to enhance skills and knowledge.

Qualifications and Experience:

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

Other Information

• 20 days annual leave per year
• Staff Meals
• Full time (39 hour )