Cork, County Cork, Ireland Company: Bitrecruit Client / Employer: Occupop
Job Description
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 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).
Assist with menu planning and menu costings to ensure 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 familiarize yourself with all company policies and procedures and ensure the daily implementation of these 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 carried out daily within the kitchen and related areas, without exception.
Maintain a high standard of hygiene with respect to premises and yourself.
Be responsible for the performance of the team to deliver top‑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 are accepted into the unit.
Verify that food presentation is innovative and at the required temperature, 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 for carrying out any assigned daily and weekly cleaning duties to standard.
Carry out any reasonable task which 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 with H.A.C.C.P. 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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