Chef de Partie

Role Purpose: 

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with the company’s and departmental SOPs, the departmental business plan, corporate guidelines, and Company service concepts.To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with the company’s and departmental SOPs, the departmental business plan, corporate guidelines, and Company service concepts.

Main Duties: 

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation.
• Controls the positioning and rotation of foods and ensures proper plate presentation.
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.
• Delivers the required standards of food quality and presentation.
• Orders adequate supplies for own section and sets up “mis-en-place” for section.
• Supervises the proper set-up of each item on menus and ensures their readiness.
• Works with Chefs to ensure seasoning, portions, and appearance of food.
• Stores unused food properly.
• Ensures that food from own section is delivered on time to the agreed standard.
• Follows proper safety, hygiene, and sanitation practices.
• Can adapt quickly to last minute changes of reservations.
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
• Confers closely with the Sous Chef and Senior Chef De Partie to ensure smooth operation.
• Co-ordinates job tasks with staff in own section.
• Knows how to follow applicable laws regarding food safety and sanitation.
• Supervises and trains junior staff as required
• Completes and records or supervises the tasks of all duties in relation to food safety as outlined in the food safety manual

Professionalism:

• Prioritise work to meet goals and objectives within acceptable time frames.
• To ensure confidentiality at all times, only releasing confidential information obtained during the course of employment to those acting in an official capacity in accordance with the provisions of the Data Protection Act and its amendments.
• To ensure that the company and departmental core values and missions are adhered to at all times.
• Acquire a full knowledge of all Hotel policies and procedures in accordance with Kitchen Department Service standards.

Essential Requirements: 

• Fully Qualified or experience in a similar position for 5 years
• Strategic Understanding
• Commercial Focus
• Core Skills: Communication, Numeracy, Problem Solving
• Team Player
• Initiative
• Flexible
• Organised
• Trustworthy
• Reliable

The many benefits of working in the hotel are:

• Fitness Club Membership
• Free meals on duty.
• Free car parking.
• Continuous training and opportunities to develop and progress within the company
• Staff recognition programmes.
• Recruitment referral bonus
• Employee discounts on accommodation and food across the group
• Friends and Family Special Rates.
• Employee Assistance Programme
• Group Pension Scheme
• Paid Maternity/Adoptive and Paternity leave
• Healthcare contribution
• Educational assistance
• Opportunities for promotion

We are looking for a motivated and enthusiastic individual to join our team! If you are passionate about hospitality and thrive in a fast-paced environment, please apply today and join our INUA Collection family!

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