Job Description
As Chef de Partie, you will play a key role in the day-to-day operation of our busy hotel kitchen, ensuring the consistent preparation and presentation of high-quality dishes across your designated section. Working closely with the Head Chef and senior kitchen team, you will help deliver exceptional dining experiences while maintaining the highest standards of food safety, cleanliness, and teamwork.
Why Join Dooley's Hotel?
At Dooley's Hotel, we treat our staff as part of the family. By joining our team, you will enjoy:
- Competitive salary and benefits package.
- Opportunities for career progression and professional development.
- Employee discounts on food and beverages.
- A supportive work environment that promotes work-life balance.
- The opportunity to work with fresh, locally sourced ingredients in a well-established hotel kitchen.
- Ongoing training and development.
Key Responsibilities
Food Preparation & Service
- Ensure all dishes are prepared to recipe, specification, and plating standards; maintain current recipe cards, yields, and plating guides.
- Set daily priorities, allocate prep and production tasks, and oversee employee meal preparation.
- Review banquet/function sheets daily for the next 7 days and communicate changes promptly.
- Monitor guest feedback and collaborate with service staff to resolve issues immediately and uphold guest satisfaction.
Cost and Inventory Control
- Assist with market lists, daily requisitions, and receiving; verify quality, quantity, and storage in line with HACCP.
- Conduct spot checks and daily counts on key items; help minimise waste and support food and labour cost targets.
Team Supervision and Training
- Supervise sections and shifts; provide on-the-job coaching, feedback, and corrective guidance aligned with hotel standards.
- Train new hires and support ongoing training for existing staff; help maintain a positive, productive, and safe team culture.
- Ensure grooming and uniform standards are met at all times; communicate shift changes and priorities effectively.
Records and Administration
- Maintain accurate records for production, wastage, temperature logs, cleaning schedules, and shift handovers.
- Support equipment reviews, cleaning plans/projects, and follow-ups on health and safety actions.
Regulatory Compliance and Safety
- Enforce EHO, HACCP, and hotel food safety standards, allergen controls, and traceability.
- Conduct and document regular workplace inspections; report accidents/near-misses and assist with investigations.
- Maintain correct storage, labelling, and date rotation; ensure safe use of machinery and kitchen tools.
Kitchen Maintenance
- Maintain a clean, organised kitchen; complete maintenance work orders and escalate urgent repairs via Duty Manager.
- Instruct staff in the safe, correct use and care of kitchen equipment.
Communication and Meetings
- Attend weekly staff, F&B, pre-convention, and BEO review meetings; respond to calls/correspondence promptly.
- Perform at special events and off-site functions as required; assist with month-end inventory.
What We're Looking For
- Minimum 2 years' experience working as a Chef de Partie or in a similar role.
- Strong knowledge of food preparation, presentation, and kitchen organisation.
- Excellent understanding of HACCP, food safety, allergens, and hygiene regulations.
- Ability to work calmly under pressure in a fast-paced environment.
- Strong communication and teamwork skills.
- Passion for delivering high-quality food and excellent guest experiences.
Job Types
Part-time, Permanent
Pay
Dependent on level of experience.
Benefits
- Bike to work scheme
- Employee assistance programme
- Employee discount
- Food allowance
- Sick pay
- Training and development opportunities
Pay: €14.15-€15.50 per hour
Ability to commute/relocate:
- Waterford, County Waterford: reliably commute or plan to relocate before starting work (required)
Experience:
Work authorisation:
Location:
- Waterford, County Waterford (required)
Work Location: In person
