Key Responsibilities of a Chef De Partie
* Focusing on Food Quality and Safety, you will oversee deliveries, check quality and quantity, and adhere to food safety standards.
* Maintain high culinary standards in preparation, cooking, and presentation of all dishes.
As a crucial part of the kitchen's success, you will be responsible for:
Culinary Operations & Management
* Reviewing daily production sheets with the Sous Chef to plan and execute tasks efficiently.
* Assisting in the production process and managing par stocks for meat, vegetables, and dry goods as determined by the Head Chef.
Team Leadership & Development
* Ensuring all kitchen training is recorded and training records are up-to-date.
* Fostering positive working relationships with suppliers and colleagues.
Requirements
A minimum of 2 years of experience as a Chef, preferably in a busy kitchen environment, and leaving certificate or equivalent. The ideal candidate will have:
* Strong understanding of food safety and hygiene regulations.
* Proven culinary skills in food preparation, cooking, and presentation.
* Ability to supervise and organize junior kitchen staff.
Benefits include competitive pay between €15.50 - €17.00 per hour, expected hours of 35 - 45 per week, tips, yearly bonus, company pension, food allowance, on-site parking, sick pay, and flexible work schedule.