Senior Chef De Partie

at  Sheraton Athlone Hotel

SEEKING A HIGHLY SKILLED SENIOR CHEF DE PARTIE TO JOIN OUR DYNAMIC KITCHEN TEAM

The Sheraton Athlone Hotel, a member of the Hodson Bay Group, is currently on the lookout for an Experienced Senior Chef de Partie to be an integral part of our thriving kitchen team.
The Sheraton Athlone Hotel is a preferred destination for both corporate and leisure guests, boasting a variety of food outlets, including the immensely popular Harvest Homemade Cafe, the elegant and contemporary La Provence Brasserie, and the buzzing Sheraton S Bar & Bistro.
We welcome applications from adept Senior Chefs who excel in high-pressure environments. This is an exceptional opportunity to work in a fast-paced and dynamic kitchen, gaining valuable experience in Banquets and Mains. Our commitment to continuous training ensures numerous opportunities to enhance your culinary skills.
The successful candidate will take on the crucial responsibility of overseeing the kitchen, with specific focus on HACCP compliance, training, and maintaining impeccable hygiene standards. This position offers an excellent platform for career expansion and progression within our esteemed international brand.

QUALIFICATIONS AND SKILLS:

• At least 4 years of experience as a Chef De Partie.
• Proven leadership and team management experience.
• Proficiency in coaching and instructing junior team members.
• Ability to oversee multiple outlets and functions concurrently.
• HACCP qualifications.
• Competent in stock control.
• Excellent communication and relationship-building skills.
• Dedicated to maintaining a high Standard of Excellence.
• Valid EU work permit.
• Fluent in English.

• Stay informed about the day’s business, including reservations and external events impacting business.
• Ensure all menu dishes are meticulously prepared to the highest standards.
• Guarantee that all kitchen and buffet items are presented with approved standard of presentation.
• Exercise prudent portion planning and control to minimize wastage and act cost-effectively.
• Ensure HACCP compliance across all Food & Beverage outlets.
• Monitor and report any maintenance issues concerning kitchen equipment.
• Contribute to the training and development of the kitchen team.
• Supervise and mentor junior team members.
• Manage waste effectively.
• Handle stock control and ordering.
• Foster seamless service standards through effective communication with other Department Managers and staff.