Chef de Partie

Kildare, Full Time

Duties and Responsibilities of the Role:

  • To prepare and cook dishes to the highest standard in the relevant section.
  • To liaise with senior chefs on a daily basis with regard to ordering and to be familiar with prices and suppliers.
  • To keep food wastage to a minimum.
  • To train junior staff on recipes, presentation skills and cooking skills.
  • To make a contribution to new menus with ideas, assisting in cook-offs, writing out of recipes and the costing of new menus in all outlets of the hotel.
  • To maintain the highest level of hygiene standards and safe working practices, maintaining HACCP standards and record keeping throughout the kitchen and all food and beverage areas and storage areas.
  • To monitor the maintenance of equipment and report unsafe and broken equipment.
  • To reflect and enhance the hotel’s mission statement and objectives in all activities.
  • To be familiar with and adhere to all areas outlined in the employee handbook.

Requirements for the role:

  • The ideal candidate should have experience in high end 4-star operational role of 2/3 years with experience creating outstanding food with banquet experience also.
  • Valid work permit
  • Working week is from Wednesday-Sunday including bank holiday Mondays.
  • Work well as part of a team
  • Have a passion for cooking, while creating innovative dishes as the menu changes everyday.
  • Excellent Hygiene and HACCP experience


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