We are currently recruiting for a Chef De Partie to join our team at our facility in Dublin 15
Shift Pattern 2 Weeks on Monday to Friday
2 Weeks on evenings & weekends
Key Responsibilities:
Prepare, cook, and present food to a high standard.
Manage food purchasing and storage, ensuring targets are met in relation to food costs.
Ensure supplies are correctly issued, used, and accounted for to carry out stock takes and food rotation procedures.
Ensuring good records are maintained relating to food production activities and supplier information.
Ensure health and safety and food safety standards are maintained and recorded.
Flexibility and adaptability to the requirements of the catering service.
To lead the daily service of the kitchen, setting staff objectives and tasks, including supervision of staff.
Assist the Catering Manager in staff recruitment and selection.
To assess employee performance and recognise training needs to assist the Catering Manager.
Ensure staff is dressed appropriately at work to satisfy statutory requirements
Ensure all service staff has full knowledge of menu dishes regarding ingredients and cooking methods and can provide this information
Create a positive work environment where the whole team can thrive.
Strive for excellence in an enthusiastic and motivated manner.
The above list is not exhaustive, and additional/alternative tasks may be required from time to time as directed.
Qualifications and Experience
Previous experience within a working kitchen
Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
Costing and Menu Planning, Stock Control
High Quality Food Production
Recognised Professional Culinary Qualification
Ability to make on the spot decisions
Knowledge of audit requirements
Excellent customer service skills
Must possess organisational skills
Excellent people management and communication skills
Must be self-motivated and able to motivate others
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