Senior CDP Starting 18 Euro ph Our client based in Co. Mayo, originally restaurateurs and expanded back during the downtown to open a small hotel in the town seeks an experienced chef, good all-rounder who can manage themselves and be part of a team. Job Title: Senior Chef de Partie Reports To: Sous Chef / Head Chef Job Summary: The Senior Chef de Partie is responsible for the efficient and effective running of their assigned kitchen section. This role involves meticulous preparation, cooking, and presentation of dishes, adhering to the highest culinary standards. The Senior Chef de Partie also plays a crucial role in leading, supervising, and developing junior kitchen staff, maintaining impeccable hygiene standards, and contributing to menu development and cost control. Key Responsibilities: Section Management & Operations: Oversee the daily operations of a designated kitchen section (e.g., Main, Grill, Pastry, Larder, Sauce, Fish, Meat). Ensure all dishes are prepared and cooked to the restaurant's standards, recipes, and presentation guidelines. Maintain consistency in quality, taste, and appearance of all food items leaving the section. Plan and manage food quantities and plating requirements for the section, including for a la carte, banquets, and special events. Supervise and coordinate the activities of Commis Chefs and Demi Chefs de Partie working within their section. Manage inventory, monitor stock levels, and place orders for ingredients in a timely manner to minimize waste and ensure availability. Conduct daily spot checks of the kitchen section and food items. Culinary Excellence & Innovation: Demonstrate exceptional cooking skills and a passion for fresh, seasonal ingredients. Contribute to the development of new dishes, menus, and specials in collaboration with the Sous Chef and Head Chef. Stay updated on current food trends, innovations, and best cooking practices. Assist in creating decorative food displays where required. Team Leadership & Development: Lead, motivate, train, and mentor junior kitchen staff (Commis Chefs, Demi Chefs de Partie) within their section. Delegate tasks effectively and ensure clear instructions are given. Foster a climate of smooth and friendly cooperation within the kitchen team. Ensure employees understand expectations and parameters. Crosstrain employees to support successful daily operations. Hygiene, Health & Safety: Enforce and maintain strict health, safety, and food hygiene standards (including HACCP principles) within the kitchen section and throughout the kitchen. Ensure proper food preparation, handling, and correct storage standards are always maintained. Maintain a clean and organized workstation, adhering to all cleaning schedules and procedures. Identify and report any health and safety issues promptly. Ensure proper waste management and minimize energy consumption. Cost Control & Efficiency: Monitor portion control and minimize food waste to maintain profit margins. Work closely with the Sous Chef to manage food costs effectively. Assist with accurate monthly stock audits. Communication & Collaboration: Communicate effectively with the Sous Chef, Head Chef, and other kitchen colleagues. Relay information about menu changes, special requests, and ingredient availability. Collaborate with front-of-house teams to ensure smooth service. Required Skills & Qualifications: Experience: Proven experience (typically 3-5+ years) as a Chef de Partie in a high-quality restaurant, hotel, or similar fast-paced culinary environment. Demonstrable experience in managing a kitchen section independently. Experience in training and supervising junior staff. Culinary Skills: Excellent knife skills and a comprehensive understanding of various cooking methods, ingredients, equipment, and tools. Strong knowledge of culinary techniques, including those specific to their assigned section. Ability to recognize and deliver superior quality products, presentations, and flavors. Skills: Chef Cooking kitchen team player team leader