Demi Chef de Partie ( Accommodation provided if required)

BrookLodge & Macreddin Village; Aughrim Lower; On-site; EUR 20,000 - 35,000; Full time

Benefits offered by this job

20 days annual leave

Staff Meals

Job summary

BrookLodge & Macreddin Village is seeking a Demi Chef de Partie to support the Sous and Head Chef, ensuring kitchen operations meet high standards and food hygiene regulations. This role requires a proactive approach to anticipating needs, improving standards, and delivering exceptional culinary experiences.

This role requires a proactive approach, the ability to work in a fast-paced environment, and collaboration with the kitchen team to deliver exceptional culinary experiences and guest

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.
• Strong communication and teamwork skills.
• Ability to work in a fast-paced environment and under pressure.

Responsibilities

• Assist the Sous Chef and Head Chef in maintaining high standards in 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.
• Collaborate with senior chefs to improve menu choices and overall food quality.
• Anticipate dietary requirements and specific requests for guests.
• Report faults in kitchen equipment 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.
• Communicate hotel services to guests in line with customer relation policies.
• Address customer complaints by reporting them promptly to supervisors.
• Maintain health and safety of self and others, following safety rules.
• Promote teamwork within the kitchen and with other departments.
• Wear the designated uniform and maintain high personal grooming and hygiene.
• Carry out additional duties as directed by the Sous Chef or Head Chef.
• Attend training sessions and meetings to enhance skills and knowledge.

Skills

Teamwork

Communication

Attention to detail

Education

Culinary degree or equivalent

Job description

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 )