Mediterranean Chef De Partie
We are currently recruiting for a Mediterranean Chef De Partie position who will attain a position within our Kitchen department.
This position involves co-operating with staff in the restaurant and kitchen.
You will be part of a diverse team operating at a fast-paced centre of excellence.
You will have the opportunity to develop your skills under the guidance of the Head Chef.
We are proud of our people and believe that we can offer the very best training and development to all our employees at Killarney Hotels Collection.
Europe.
This is a great opportunity to showcase your skills in a 5 star setting.
Duties
Supervising staff and maintain high levels of food preparation
Maintaining an excellent Guest and Member experience
Maintain a good working relationship with colleagues at all times
Staff supervision
Motivate staff when necessary
Involved in the food cost controls
Be aware of all food preparation standards and ensure that they are met
Ensure that food which is prepared and presented, is of high quality
Organizing stock rotation in the section with regard to mise-en-place production and its service.
Able to control wastage
Responsible for completing the day's mise en place within the allocated time
Ensure food is of a good quality and stored correctly, labelled & dated
Contribute to improving gross profit margins, and other departmental and financial targets
Involved in the assisting of other departments wherever necessary
Aid the Head Chef/Sous Chef in the training of all staff
Maintenance, hygiene and hazard issues are reported
It is imperative that the working station is kept clean and tidy
Be considerate with regards to the environment regulations
Fulfilling HACCP Requirements on a very high Standard
Reporting to Sous Chef/Head Chef/ Executive Chef
Attending all scheduled trainings in regards to the job/hotel requirements
Able to lead a team.
Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the correct manner.
Menu planning and design
Writing daily dry store requisitions and understanding what levels of stock are required to meet the needs of the hotel.
Having the ability to transfer foods and organize various kitchens for functions and banquettes to standard outlined by the Executive Chef / Head Chef
Ensure that all deliveries are stored correctly
Requirements
A minimum of 2 years' experience as Mediterranean Chef de Partie
A relevant trade commercial cookery qualification
Coaching skills
Ensure that motivation is maximized throughout the department
Excellent communication skills
NVQ Level 3
Achieved advanced Food Hygiene Certificate- Level 1 & 2
Experience in leadership/supervisory roles is desirable
Positive attitude
Ability to work under pressure
Creative approach to food preparation and presentation
Ability to work on own or in teams
Fluency of the English language, both verbal and written, is essential
Benefits
Competitive salaries
Complimentary meals whilst on duty
Pension Scheme
Employee Discounts
Career Development
Training
Free parking
Tax saving Schemes
Employee Social Events
Complimentary laundry of company provided uniforms
*Please note staff accommodation is not curently available for this role.
Please Note: This position is open only to candidates who have independently obtained the legal right to work in Ireland.
Proof of eligibility will be required as part of the application process.
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