Job Summary:
The Demi Chef de Partie at Brooklodge and 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:
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Assist the Sous Chef and Head Chef in maintaining the highest standards in food purchasing, storage, preparation, and service.
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Adhere strictly to all food safety, hygiene, and HACCP regulations.
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Ensure that all foodstuffs purchased meet the agreed quality standards.
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Actively seek ways to improve menu choices and overall food quality, collaborating with senior chefs.
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Anticipate dietary requirements and specific requests, ensuring that all guests' needs are met.
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Report any faults in kitchen equipment, fixtures, and fittings to the Sous Chef or Head Chef.
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Ensure proper use and maintenance of kitchen equipment.
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Prepare staff meals that are balanced and nutritious, as agreed with management.
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Carry out the hotel's customer relation policies, ensuring excellent communication regarding hotel services to guests.
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Address customer complaints by promptly reporting them to the Sous Chef, Head Chef, or general management.
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Take reasonable care for the health and safety of yourself and others, adhering to all safety rules and procedures.
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Promote a high level of teamwork within the kitchen and with other departments.
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Wear the designated uniform and appropriate footwear at all times and maintain a high standard of personal grooming and hygiene.
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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.
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Attend training sessions and meetings as required to enhance skills and knowledge.
Qualifications and Experience:
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Previous experience in a similar role within a professional kitchen.
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Culinary degree or equivalent qualification is preferred.
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Knowledge of food safety regulations and best practices.
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Strong communication and teamwork skills.
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Ability to work in a fast-paced environment and under pressure.
Other Information
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20 days annual leave per year
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Staff Meals
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Full time (39 hour )
