Senior Chef de Partie

at  Killarney Oaks Hotel

Scope and Purpose of Position
To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Business. Together with the Head Chef, deal with queries concerning the Kitchen staff. To co-ordinate and execute training of Kitchen Staff. To be able to motivate staff. To maintain a safe, hygienic and healthy working environment. To cook any food on a daily basis according to business requirements.
Responsibilities
· Together with the Head Chef the Chef de Partie is responsible for the direct supervision over all employees engaged in the Kitchen.
· To maintain good employee relations.
· To write and check standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality for approval of the Head Chef.
· To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery etc for service and banqueting.
· To plan rotas on a weekly basis with the Head Chef and to review on a daily basis, overtime, rotas, holiday requirements and absenteeism.
· Accidents and sickness to be reported as per company policy.
· To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef, training sessions with Commis Chefs and Apprentices in the kitchen operation.
· To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIP’s, special requests.
· To constantly liaise with all food & beverage personnel to ensure all guest requests are attended to efficiently while meeting and exceeding standards.
· To be aware of business promotions, corporate promotions or special activities going on in the business.
· To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control.
· Together with the Head Chef, plan menus and recipes and test samples.
· Together with the Head Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.
· To inspect daily, all fresh food received to ensure the quality is maintained.
· To observe the legal requirements in respect of Health and Safety and employment laws.
· To report any problems re: failure of machinery and small equipment to Management and to follow up and ensure the necessary work has been carried out.
· To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety regulations and correct the usage if necessary.
· To inspect daily all food stores and refrigerated areas under his /her control and suggest, where necessary, correct storage methods to comply with regulations to avoid spoilage and ensure regular turnover of food items.
· To ensure that the standards set by the Company’s Policy and procedures regarding personal hygiene are maintained by all kitchen staff.
· To report complaints immediately to the Head Chef.
· To check daily food bookings and ensure that all mise en place is done and all ingredients are ordered.
Job Type: Full-time
Pay: From €38,000.00 per year

Benefits:

• On-site parking

Work Location: In person
Reference ID: Senior Chef de Parti

Please refer the Job description for details