Job Description
The Chef de Partie is responsible for managing and operating a designated section of the kitchen, ensuring the preparation and presentation of high-quality dishes in line with hotel standards while maintaining food safety, hygiene, and operational efficiency.
Key Responsibilities
- The Chef de Partie will prepare, cook, and present dishes to a consistently high standard.
- The Chef de Partie will manage and oversee a specific section of the kitchen.
- The Chef de Partie will ensure food is prepared and served in line with recipes and portion controls.
- The Chef de Partie will maintain excellent standards of food hygiene and kitchen cleanliness.
- The Chef de Partie will ensure compliance with HACCP and Irish food safety regulations.
- The Chef de Partie will assist with stock control, ordering, and minimising food waste.
- The Chef de Partie will monitor food quality, freshness, and presentation standards.
- The Chef de Partie will support the Sous Chef and Head Chef in daily kitchen operations.
- The Chef de Partie will assist with menu preparation and daily specials.
- The Chef de Partie will ensure all food storage and labelling procedures are followed correctly.
- The Chef de Partie will train and support junior chefs and kitchen assistants where required.
- The Chef de Partie will work efficiently during busy service periods and functions.
- The Chef de Partie will ensure allergen and dietary requirements are handled correctly.
- The Chef de Partie will maintain kitchen equipment and report faults or maintenance issues.
- The Chef de Partie will contribute to a positive, professional, and team-focused kitchen environment.
Essential Requirements
- Previous experience as a Chef de Partie or Demi Chef de Partie in a hotel or professional kitchen.
- Strong knowledge of food preparation and cooking techniques.
- Understanding of HACCP and food safety standards in Ireland.
- Ability to work in a fast-paced environment and under pressure.
- Good communication and teamwork skills.
- Strong organisational and time-management abilities.
Qualifications
- Professional Cookery Qualification or equivalent desirable.
- HACCP / Food Safety Certification preferred.
INDCAT2
