Find Cabra castle hotel kingscourt Jobs in County Cavan

Chef de partie
Romantic Castles of Ireland —Bailieborough, County Cavan
- €34,000 a year
- Full-time
- Hotel
- Restaurant experience
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Chef De Partie
The Slieve Russell Hotel —Ballyconnell, County Cavan
The role will be based at the Slieve Russell Hotel in Cavan, working 39 hours per week and Salary is €36.605 per year. Free use of Gym & Leisure Centre.
€36,605 a year
Quick apply
Chef De Partie
FUXING CHINESE LIMITED —County Cavan
€36606 per year, 39 hours per week. County Cavan: reliably commute or plan to relocate before starting work (required).
€36,606 a year
Quick apply
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Chef de partie

Romantic Castles of Ireland
Bailieborough, County Cavan

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Job details

Full-time
€34,000 a year

Qualifications

Restaurant experience

Full job description

Kingscourt Castle ltd T/A Cabra castle , kingscourt, Co. Cavan A82 EC64 is recruiting for Chef de partie to JOIN OUR TEAM

Candidates must have minimum 3 years relevant experience

Full time position 39 hours per week

As a Chef de Partie, you will be responsible for supporting the Head Chef and Sous Chef in a busy hotel kitchen. Your primary duty is to ensure the consistent delivery of high-quality food, meeting and exceeding guest expectations in terms of food quality and presentation. You will also be responsible for handling purchase orders and ensuring that any unauthorized items are not received.

Main Duties:

Food Preparation & Daily Operations:

Take care of daily food preparation and tasks assigned by senior chefs to meet the standards set by the hotel.
Follow instructions and recommendations from the Head Chef, Sous Chef, and other superiors to complete daily tasks efficiently.
Estimate the daily production needs and check the quality of raw and cooked food products to ensure high standards are met.
Ensure the production, preparation, and presentation of food are of the highest quality at all times.
Team Coordination & Supervision:

Supervise junior chefs or commis to ensure a smooth operation in the kitchen.
Coordinate daily tasks with the Sous Chef to ensure an efficient workflow.
Guide and train junior staff to ensure they are motivated and working in an economically efficient manner.
Menu & Recipe Knowledge:

Have full knowledge of all menu items, including their recipes, methods of production, and presentation standards.
Assist the Head Chef and Sous Chef in the creation of menus and new recipes.
Stay updated on new products, preparation techniques, and industry trends to ensure the kitchen remains innovative and competitive.
Quality Control & Guest Satisfaction:

Ensure the highest levels of guest satisfaction by maintaining food quality and managing operating and food costs.
Assess the quality control of dishes and ensure that they meet hotel standards.
Check the proper storage of food items and periodically check expiry dates to ensure food safety.
Health, Safety & Hygiene:

Ensure compliance with all safety procedures, including fire drills, and the correct use of equipment and utensils.
Ensure adherence to hygiene and sanitation standards in line with HACCP regulations and relevant food safety legislation.
Be responsible for personal hygiene and cleanliness, setting an example for others on and off duty.
Maintain good preservation standards for the handling of food products, including correct temperature storage.
Equipment Maintenance & Communication:

Operate and maintain all department equipment, reporting any defects promptly.
Ensure effective communication between kitchen staff and maintain a secure, friendly working environment.
Establish and maintain effective inter-departmental relationships for smooth operations.
Reporting & Feedback:

Provide daily feedback to the Sous Chef and Head Chef on production, quality, and any issues arising during the day.
Collect and report issues, including any incidents or accidents, and take appropriate action.
Attend all necessary training courses as instructed by management.
Additional Responsibilities:

Assist with functions, events, and last-minute changes to the menu as per the daily requirements discussed with the Sous Chef and Executive Chef.
Support the wider team in banquet and room service operations when necessary.
Ensure all safety and emergency procedures are adhered to, ensuring the health and safety of guests and staff.

Key Responsibilities:

Take ownership of your section in the kitchen, ensuring quality and presentation meet the hotel's high standards.
Supervise and train junior kitchen staff to ensure a productive and positive working environment.
Stay aware of all relevant food preparation, storage, and sanitation procedures.
Provide excellent service in terms of food quality, meeting deadlines, and maintaining cleanliness and safety.
Communicate effectively with other kitchen and restaurant staff to ensure a seamless dining experience for guests.

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Chef de partie

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