We are currently recruiting a Chef de Partie to join the Italian section team on our client site near Cork City Centre. Their focus will be to ensure 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 support the budgeted Gross Profit Margin and eliminate waste where possible.
Accommodate food orders conforming to company purchasing policy, ensuring only approved suppliers are used.
Fully familiarise yourself with all company policies and procedures and ensure their daily implementation to maintain Food Safety and Hygiene in accordance with current legislation.
Ensure any Food Safety/Quality records assigned to you are carried out daily within the kitchen and related areas, without exception.
Maintain a high standard of hygiene regarding premises and personal hygiene.
Be responsible for the team’s performance to deliver top‑line food for our clients.
Share responsibility with the Chef Manager/Catering Manager for checking, probing, and signing all food deliveries to ensure only the highest standards of produce are accepted into the unit.
Verify that food presentation is innovative, at the required temperature, with temperatures recorded on the appropriate charts.
Assist with carrying out stock takes as appropriate.
Review the kitchen hazard list weekly with the Chef Manager/Catering Manager.
Maintain good communication and working relationships with clients, customers, and all staff.
As a member of our team, be equally responsible for cleaning and hygiene and ensure any assigned daily and weekly cleaning duties are carried out to standard.
Carry out any reasonable task that assists with 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 with HACCP documentation
Experience in 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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