Sous Chef

Hollybank Trustees Ltd; Castlebellingham; On-site; EUR 31,000 - 42,000; Full time

Benefits offered by this job

Discounted hotel stays

Internal career development

Excellent training plan

Fun working environment

Job summary

Romantic Castles of Ireland is seeking an experienced Chef De Partie to join our kitchen team in Castlebellingham, Co. Louth. You will support the Head Chef and Sous Chef in a busy kitchen, delivering high-quality dishes and ensuring HACCP standards are met.

The role requires flexibility with hours and a team-focused attitude in a guest-facing hospitality setting. Competitive salary and opportunities for training are offered.

Qualifications

• Experience in restaurant/hotel kitchen environment.
• Knowledge of HACCP and food safety practices.
• Ability to work in a busy kitchen with attention to quality.

Responsibilities

• Assist Head Chef and Sous Chef in daily kitchen duties.
• Prepare and present high-quality dishes to standard.
• Coordinate with team to manage daily production and service.

Skills

Teamwork

Organisation

HACCP

English proficiency

Flexibility

Menu knowledge

Job description

Location: On site / Castlebellingham, Co. Louth, Ireland
job type: Permanent / Full-time
Sector and subsector: Arts | Hospitality
Salary: Negotiable salary

CHEF DE PARTIE

We are currently recruiting for experienced Chef De Partie's to join our successful team at Romantic Castles of Ireland

Locations :

Markree Castle, Collooney , Co Sligo

Reports To: Head Chef / Sous chef

Annual Salary €36, 605

Main purpose of the Job

As a Chef De Partie you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorisation are not received.

To ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Main duties of the Chef De Partie

• To take care of daily food preparation and duties assigned by the senior chefs to meet the standard and the quality set by the establishment.
• To follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• To coordinate daily tasks with the Sous Chef.
• To estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• To ensure that the production, preparation and presentation of food are always of the highest quality.
• To ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• To have knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• To have full awareness of all menu items, their recipes, methods of production and presentation standards.
• To follow good preservation standards for the proper handling of all food products at the right temperature.
• To operate and maintain all department equipment and report any defects.
• To ensure effective communication between staff by maintaining a secure and friendly working environment.
• To establishing and maintain effective inter-departmental working relationships.
• To have excellent knowledge of menu creation and assist sous chef/head chef in creation of menus.
• To be responsible for hygiene, safety and correct use of equipment and utensils adhering to the rules of HACCP and all relevant legislation re food safety & hygiene.

• To produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• To check periodically expiry dates and proper storage of food items in the section.
• To consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events.
• To guide and train the junior staff daily to ensure high motivation and economical working environment.
• To set an example to others for personal hygiene and cleanliness on and off duty.
• To provide daily feedback, collection and reporting of issues as they arise.
• To assess quality control and adhere to hotels service standards.
• To ensure that all reasonable care is taken for yourself, other employees, guests and other persons on the premises.
• To carry out fire drills.
• To observe all safety procedures and rules.
• To report, and where possible take action on incidents of accident/damage.
• To attend all training courses as notified to you by management.
• To carry out any other duties as may be notified to you by management.
• Previous experience in restaurant/hotel environment.
• Good Organisational Skills.
• Be able to work as part of a team in a busy environment.
• Full Knowledge of HACCP.
• Flexibility regarding working hours.
• Good standard/comprehension of English language.
• Competitive salary
• Fun working environment
• Discounted stays for hotels
• Internal career development opportunities
• Excellent training and development plan