Find Senior sous Jobs

Chef De Partie
BrookLodge & Macreddin Village —Aughrim, County Wicklow
- Full-time
- No degree
- Communication skills
Quick apply
19h
Chef de partie
Romantic Castles of Ireland —Bailieborough, County Cavan
- €34,000 a year
- Full-time
- Hotel
- Restaurant experience
Quick apply
Chef de Partie
The White Horse —West Village, County Cork
- Full-time
- Cooking
Quick apply
6d
Demi Chef
Dalata —Dublin, County Dublin
- Part-time
- Hotel
- No degree
- Employee assistance program
Quick apply
21h
Junior Sous Chef
The g Hotel & Spa —Galway, County Galway
- Full-time
Quick apply
1d

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Train and mentor junior kitchen staff and apprentices. Work efficiently under pressure during busy service periods. Passion for cooking and attention to detail.
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Chef de Partie
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Duties will include the preparation, cooking, and presentation of a variety of dishes, as well as assisting with menu planning and development.
€36,605 a year
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Chef De Partie

BrookLodge & Macreddin Village -
Aughrim, County Wicklow

Quick apply

Job details

Permanent | Full-time
19 hours ago

Qualifications

Food hygiene
Communication skills

Full job description

Job Summary:

The Chef De Partie at Brooklodge & 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.

Quick apply

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