Job Description
We are currently recruiting a Chef de Partie to join the team on our client site near Cork City Centre. Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite. This is a full‑time position and flexibility with hours is required.
Job Responsibilities
Maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation)
Aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved, eliminating waste where possible
Accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used
Fully familiarise yourself with all company policies and procedures and ensure the daily implementation of same to guarantee Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation
Ensure any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception
Maintain a high standard of hygiene in respect of premises and self
Be responsible for the performance of the team to deliver the top‑of‑the‑line food for our clients
Share responsibility with the Chef Manager/Catering Manager for the checking, probing, and signing of all food deliveries to ensure that only the highest standards of produce is accepted into the unit
Verify that food presentation is innovative, at the required temperature and with temperatures recorded on the appropriate charts
Assist with carrying out stock takes as appropriate
Review the kitchen hazard list every week with the Chef Manager/Catering Manager
Maintain good communications and working relationships with your client, customers, and all staff
As a member of our team you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard
Carry out any reasonable task that assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen
Qualifications
Relevant culinary qualification
1–2 years’ experience in a professional kitchen
Experience in industrial catering
Experience of HACCP documentation
Experience of menu planning
Dedication and self‑motivation
Good reliability and time‑keeping
Ability to work on own initiative or as part of a team
Ability to maintain personal hygiene
Professional and courteous manner
A passion for food and service
Flexible approach to hours and duties
Willingness to undergo training as required
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