Job Summary:
The Chef de Partie/Demi Chef de Partie at Brooklodge and Macreddin village plays a vital role in day to day running on the kitchen and that the kitchens are executed to the highest standards in line with food hygiene regulations. This position requires a proactive approach to anticipating needs, improving standards, and delivering exceptional culinary experiences.
Key Responsibilities:
* Assist the Sous Chef and Head Chef in maintaining the highest standards in food purchasing, storage, preparation, and service.
* Adhere strictly to all food safety, hygiene, and HACCP regulations.
* Ensure that all foodstuffs purchased meet the agreed quality standards.
* Actively seek ways to improve menu choices and overall food quality, collaborating with senior chefs.
* Anticipate dietary requirements and specific requests, ensuring that all guests' needs are met.
* Report any faults in kitchen equipment, fixtures, and fittings to the Sous Chef or Head Chef.
* Ensure proper use and maintenance of kitchen equipment.
* Prepare staff meals that are balanced and nutritious, as agreed with management.
* Carry out the hotel's customer relation policies, ensuring excellent communication regarding hotel services to guests.
* Address customer complaints by promptly reporting them to the Sous Chef, Head Chef, or general management.
* Take reasonable care for the health and safety of yourself and others, adhering to all safety rules and procedures.
* Promote a high level of teamwork within the kitchen and with other departments.
* Wear the designated uniform and appropriate footwear at all times and maintain a high standard of personal grooming and hygiene.
* Carry out any other duties outside your normal daily/weekly routine that fall within the scope of your position as directed by the Sous Chef or Head Chef.
* Attend training sessions and meetings as required to enhance skills and knowledge.
Qualifications and Experience:
* Previous experience in a similar role within a professional kitchen.
* Culinary degree or equivalent qualification is preferred.
* Knowledge of food safety regulations and best practices.
* Strong communication and teamwork skills.
* Ability to work in a fast-paced environment and under pressure.
Other Information
* 20 days annual leave per year
* Staff Meals
* Full time (39 hour )
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