Chef de Partie – Experienced
Under the guidance of the Executive and Head Chef, ensure the day‑to‑day operations are carried out in line with departmental and hotel standards, providing quality service to our guests in accordance with statutory, health and safety requirements.
You will report to the Executive and Head Chef on a daily basis.
The Castletroy Park Hotel is a leading 4* hotel located in the heart of Limerick, Ireland. The luxury hotel offers conference and banqueting facilities, a leisure centre and superb accommodation ranging from deluxe rooms to suites. It is part of the S Hotel Group and offers significant progression and development opportunities for ambitious hospitality professionals.
Key Responsibilities
* Assist the Head Chef in the smooth running of the kitchen, ensuring all areas meet hotel standards.
* Co‑ordinate and execute training of Commi Chefs and Apprentices.
* Maintain a safe, hygienic and healthy working environment.
* Cook food for all outlets in accordance with business requirements.
* Maintain good employee relations and ensure proper portion control and quality of food.
* Ensure cleanliness of all kitchen areas, machinery and equipment.
* Report accidents and sickness to the Head Chef/Sous Chef according to policy.
* Provide training for all kitchen staff as directed by the Head Chef and coordinate training sessions with apprentices.
* Meet guest requests and suggest suitable alternatives for special dietary needs, VIPs and special requests.
* Liaise with all food & beverage departments to manage guest requests efficiently.
* Stay informed about hotel promotions, corporate promotions or special events.
* Inspect daily food preparation, costs, quality, quantity and inventories.
* Plan menus and recipes with the Head Chef and conduct sample testing.
* Supervise kitchen operations, ensuring cooking standards and presentation are maintained.
* Inspect fresh food to ensure quality.
* Observe legal requirements in health and safety and employment law.
* Report any equipment failures to the Head Chef/Sous Chef.
* Instruct staff on correct use of kitchen equipment and safety regulations.
* Maintain proper storage of food items to prevent spoilage and ensure turnover.
* Maintain personal hygiene standards among kitchen staff.
* Report complaints immediately to the Head Chef.
* Attend monthly departmental meetings.
* Check daily functional sheets to ensure mise‑en‑place is completed and ingredients are ordered.
* Pass all information to the Head Chef about functions.
* Assist in food preparation throughout the day.
* Be fully responsible for all food leaving the kitchen during service – presentation and taste.
* Make correct orders for dry stores, wine, fish, meat, fruit and vegetables on appropriate forms.
* Ensure the hotel’s HACCP system is adhered to and staff are familiar with forms and procedures.
Benefits
* Employee discount at S Hotel Group properties.
* Career development and progression opportunities.
* Food allowance.
* Employee Assistance Programme.
* Employee Recognition Awards.
* Free car parking.
* Group Employee Discount Scheme.
* Pension scheme.
Skills
CDP Culinary Skills, Food Prep, Fine Dining.
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