Job Summary:
The Chef de Partie/Demi Chef de Partie at Brooklodge and Macreddin village plays a vital role in day to day running of the kitchen and ensuring 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:
1. Assist the Sous Chef and Head Chef in maintaining the highest standards in food purchasing, storage, preparation, and service.
2. Adhere strictly to all food safety, hygiene, and HACCP regulations.
3. Ensure that all foodstuffs purchased meet the agreed quality standards.
4. Actively seek ways to improve menu choices and overall food quality, collaborating with senior chefs.
5. Anticipate dietary requirements and specific requests, ensuring that all guests' needs are met.
6. Report any faults in kitchen equipment, fixtures, and fittings to the Sous Chef or Head Chef.
7. Ensure proper use and maintenance of kitchen equipment.
8. Prepare staff meals that are balanced and nutritious, as agreed with management.
9. Carry out the hotel's customer relation policies, ensuring excellent communication regarding hotel services to guests.
10. Address customer complaints by promptly reporting them to the Sous Chef, Head Chef, or general management.
11. Take reasonable care for the health and safety of yourself and others, adhering to all safety rules and procedures.
12. Promote a high level of teamwork within the kitchen and with other departments.
13. Wear the designated uniform and appropriate footwear at all times and maintain a high standard of personal grooming and hygiene.
14. 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.
15. Attend training sessions and meetings as required to enhance skills and knowledge.
Qualifications and Experience:
1. Previous experience in a similar role within a professional kitchen.
2. Culinary degree or equivalent qualification is preferred.
3. Knowledge of food safety regulations and best practices.
4. Strong communication and teamwork skills.
5. Ability to work in a fast-paced environment and under pressure.
Other Information:
1. 20 days annual leave per year
2. Staff Meals
3. Full time (39 hours)
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