Chef de Partie. Irlanda

Duties to include preparation, cooking and presentation of meals.  Applicant must be familiar with HACCP.  Purpose of the role -

    To store, prepare, cook and present food to the highest standards and in accordance with company policy.

    To work as part of the Hotel team to ensure maximum guest satisfaction.

(Outline main responsibilities/duties – consider safety/equipment required)

To report for duty on time and in full uniform  

To ensure a high standard of personal hygiene and grooming

To work as part of a team both at kitchen and company level

To liaise with hotel departments to ensure professional and courteous communication and

effective working relationships are developed and maintained.

To supply the highest level of customer care and service

To assist the Executive Chef and Head Chef in the organisation and control of all kitchen

operations

To assist in stock control, costings, menu planning and menu writing

To ensure all food leaving the kitchen is well presented and of the highest quality in

accordance with company policy.

To assist in ensuring all areas of the kitchen conform to Department of Health regulations

and the Hotel’s H.A.C.C.P. system.

To ensure all ingredients conform to company standards and all related documentation

is completed.

To assist in training of Commis chefs

To ensure food is produced with minimum wastage.

To report any accidents in accordance with company procedure

To report maintenance requirements to management

To implement company procedure in the event of fire or emergency

To implement and maintain hygiene standards as set out by the Company.

To adhere to company Health and Safety policy and current Health and Safety legislation  

To take part in company internal and external training as required

To carry out any reasonable requests by Management