Chef De Partie

Job description Who You Are : Youre a passionate culinary aficionado who loves working as part of a collaborative team to craft exceptional dishes that put smiles on our customers faces. You take pride in your work, you relish the chance to put quality first, and youre eager to oversee all operations in your assigned section of the kitchen. Who We Are : Were one of Galways most popular hotels, and we pride ourselves on our high-quality service. Our culinary team are pivotal to this mission, and were looking for a dedicated Chef de Partie who is keen to contribute to our excellent group of seasoned professionals. Key Deliverables and Responsibilities To arrive for work in good time (ready to commence work at your appointment time) dressed to the correct uniform standard, well-groomed and presented in a professional manner at all times To carry out your job responsibilities with a positive attitude, showing good knowledge and proficiency, demonstrating your ability to be organised and structured, prioritise and achieve objectives within acceptable timeframes To be fully familiar with your departmental SOPs and ensure that these are implemented consistently when on duty Be familiar with business and operational needs of the day / week Oversee and monitor the performance of the team, raising any problems with the senior chef on duty Monitor standards of compliance, again raising any issues with senior chef on duty To be familiar with all dishes / menus available e.g. know the recipes, how they are made and presented and to adhere to the recipe and presentation standard of an all dishes, also achieve consistency on dishes To prepare and produce food to the agree standards, ensuring that your team do the same To actively seek ways of improving standards, menu choices / selection and quality, liaising with senior chefs Minimise wastage and comply with recycling procedures To adhere to all food safety, food hygiene and HACCP regulations To ensure that you and your team maintain the highest levels of personal and operational hygiene when on duty, washing hands regularly, preventing cross contamination and ensuring that you adopt a clean as you go ethos To perform regular and deep cleaning of your section within the kitchen and surrounding areas in general To adhere to the defined cleaning procedures, temperature controls and all other CCPS that affect food / safety HACCP regulations in the workplace To use all equipment correctly Clear spillages immediately placing a caution, wet floor sign in area Be aware of being around hot ovens / grills and be careful lifting / carrying hot items Report any faults in equipment, fixtures and fittings to the Head Chef / Sous Chef without delay and ensure proper use of equipment. To be particularly aware of any hazards, fire and safety issues associated with the kitchen area and take all preventative measures possible to minimise risk / injury To carry out hands on training with new / junior staff Monitor the standards and performance abilities of new / junior staff-giving feedback to more senior chefs and taking corrective action where necessary Bring any issues forward to Head Chef / Sous Chefs and work together to resolve them Promote high level of team ethos within kitchen and with other departments Attend training sessions, meetings, seminars as required Ensure that all orders from you section are prepared to the correct standard and in sufficient time so as to avoid complaints To provide the customer with the highest level of care and personal attention. Core Competencies You recognise how important effective teamwork is, and you work hard as part of a group. Communicating well is something youre good at and enjoy doing. You are solution-driven and have excellent problem-solving skills. Being organised is key you recognise this and work to make it a reality. Youre self-motivated. Change doesnt faze you because youre adaptable. Youre a creative at heart. Professional Requirements and Experience : 2 Years of chef Experience (chef de partie level)