We are currently recruiting for a Chef de Partie in our client hotel in Ireland/Limerick.
The culinary team have created an exciting menu with a particular spotlight on fresh local produce from Ireland's best artisan suppliers. Locally farmed produce, fresh seafood, and Irish dry-aged beef take centre stage in exquisitely prepared dishes designed to delight. The menu features hearty favourites elegantly prepared: Connemara lamb, Atlantic lobster, and some of the best prime cuts of beef in the world, grilled to order.
As a Chef de Partie, you can expect to be responsible for the following:
* Organizing shifting in the section with regard to mise-en-place production and its service.
* Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the correct manner.
* Writing daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section.
* Maintain good colleagues' relations and motivating colleagues.
* Ensuring that training on a one-to-one basis has been carried out and comprehended.
* Checking on a daily basis food preparation regarding portion size, quantity, and quality as laid down in the recipe index.
* Being responsible for completing the daily checklist regarding mise-en-place and food storage.
* Able to lead a small team.
* Able to control wastage.
The ideal candidate will hold a recognised qualification in culinary arts and/or have at least 2 years' experience in 5-star hotels or quality focused restaurants in a similar capacity.
We offer an exceptional working environment, development opportunities that are beyond everything, work in new kitchens with state of the art equipment as well as competitive rates of pay & benefits.
Salary: 14,79€/hour gross+service charge