Chef de Partie

  • Full Time
  • Overseas
  • Ireland
  • Salary: £0 - £0


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Company Name - Subscribers only

As Chef De Partie at The Brook Inn, you will play a vital role in supporting the Head and Sous Chef in delivering consistently high-quality food in a ... Role: Chef de Partie, Category: Hospitality & Catering

Chef de Partie: (Company Name - Subscribers only)

As Chef De Partie at The Brook Inn, you will play a vital role in supporting the Head and Sous Chef in delivering consistently high-quality food in a fast-paced kitchen environment.
You will ensure adherence to kitchen standards and practices, handle purchase orders, and maintain the integrity of food preparation. You will only be required to work at the Brook Inn and nowhere else.
Hours per week:
39 hours
Main Duties:
Food Preparation: Take care of daily food preparation tasks assigned by senior chefs, ensuring adherence to quality standards.
Task Coordination: Work closely with the Sous Chef to coordinate daily tasks and ensure efficient kitchen operations.
Production Estimation: Estimate daily production needs and verify the quality of raw and cooked food products.
Quality Assurance: Maintain the highest levels of food quality, presentation, and guest satisfaction.
Food Safety Compliance: Ensure adherence to all food safety and sanitation procedures, including HACCP regulations.
Menu Knowledge: Have thorough knowledge of all menu items, including recipes, production methods, and presentation standards.
Equipment Maintenance: Operate and maintain kitchen equipment, reporting any defects promptly.
Team Communication: Foster effective communication among kitchen staff to maintain a supportive working environment.
Menu Creation Support: Assist the Sous Chef and Head Chef in menu creation and development.
Training and Guidance: Mentor and train junior staff to promote high standards and a motivated team environment.
Quality Control: Regularly assess quality control measures and adhere to service standards.
Safety Procedures: Observe all safety protocols and procedures, including conducting fire drills and reporting incidents.
Requirements:
Experience: Previous experience in a restaurant or hotel kitchen environment.
Organisational Skills: Strong organisational abilities to manage multiple tasks effectively.
Team Player: Ability to work collaboratively in a busy team setting.
HACCP Knowledge: Full understanding of HACCP principles and food safety standards.
Flexibility: Willingness to work flexible hours as needed – up to 39 hours per week.
Language Skills: Good standard of English comprehension to ensure clear communication.
Working Conditions: Flexibility regarding working hours. Able to work in a busy environment.
For non-EEA Nationals, eligibility and requirements for an employment permit apply.