Senior Chef de Partie

The Address Collective; Cork; On-site; EUR 32,000 - 42,000; Full time

Job summary

The Address Collective in Ireland seeks a Senior Chef De Partie to work under the Head Chef / Jnr Sous Chef, delivering high-standard food preparation, production and service in line with HACCP hygiene policies.

You will train junior chefs, assist with menu execution, stock checks, ordering, and maintain strict cleanliness, safety and compliance with company SOPs and health and safety guidelines.

Qualifications

• Experience in a professional kitchen environment preferred.
• Ability to work under the Head Chef and Junior Sous Chef.
• Knowledge of HACCP and high hygiene standards.

Responsibilities

• Follow and assist the Head Chef and Junior Sous Chef to maintain high standards of food preparation and presentation.
• Assist with food deliveries, ensure correct storage and HACCP compliance.
• Train junior chefs to the established professional standard.
• Ensure allergen guidelines are followed and recipes are respected.
• Assist with stock checks and ordering when needed.
• Maintain cleanliness and hygiene across kitchen and back-of-house areas.
• Comply with Health and Safety regulations and company SOPs.
• Support the Head Chef in producing and delivering daily menus for various events.

Job description

REPORTS TO: Head Chef / Jnr Sous Chef

ROLE: Senior chef De Partie

REPORTS TO: Head Chef / Jnr Sous Chef

RESPONSIBLE FOR:

To follow and assist the Head chef and Junior Sous Chef's in ensuring that all food preparation, food production and food service is carried out to the highest standards and in accordance with the food hygiene HACCP regulations.

The main duties involved in the role are outlined below however this list is not exhaustive.

Main Duties

• To arrive promptly on duty as scheduled in a full, clean & presentable uniform always representing the hotel in professional manner in accordance with company grooming policy.
• Maintain the highest level of personal and kitchen cleanliness and hygiene and throughout all duties comply with HACCP requirements, the cleaning schedule and deep cleaning schedules as directed by the Head Chef and company Sop's.
• To assist all food deliveries are checked in, is to the agreed standard, promptly organised and stored in correct storages areas, logging HACCP requirements with Kitch tech application, on schedule, every shift.
• To ensure junior level chefs are trained to the agreed professional standard set by the Head chef and are maintained, supported.
• Fully comply with the Hotels menu specifications in regards Allergens 1-14 listed on all menus, ensuring recipes are followed and not changed to include any of the listed 14 allergens, bring harm to guests, staff or customers.
• To help control and maintain low levels of kitchen wastage, work as a team to achieve good food cost and portion controls and follow the Head chef's direction and company sops.
• To assist the Head Chef / Jnr. Sous chefs in preparing and delivering the hotel various menus for daily business, functions and events.
• To ensure all cleaning schedules are adhered to by both chefs and kitchen porters and hygiene is checked and maintained daily.
• To comply with company legislations regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care and Security.
• To ensure all dishes prepared from the kitchen conform to agreed standard, recipe index, portion control and standard set by the Head Chef, prior to food service.
• Check stock levels and report on the kitchen white board if items are low stock, needed or to be ordered.
• Carry out ordering duties on procure wizard as required, in absence of Head chef and Jnr sous chefs or while on holiday cover.
• Adhere to the company's Code of Conduct.
• To read, understand and carry out your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
• Ensure all Kitchen work areas & back of house areas, outside areas and staff toilets and changing rooms are kept clean, safe and tidy always.
• Report any maintenance issues immediately to Head Chef or Duty Managers on shift.
• All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.

Above list of requirements although mandatory is not exhaustive, reasonably flexibility will be required within your role.