Chef de Partie

Location: On site / Lucan, Co. Dublin, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality Food and Beverage / Restaurant
Salary: Negotiable Salary

The Hermitage Clinic is a private hospital providing a full range of medical and surgical care across a broad spectrum of specialties. The Catering Department provides a range of services across the hospital and is important in making a significant contribution, developing and maintaining best practice patient services.

This is a full time job - 40 hours per week.

Job Purpose

The role is responsible for the provision of quality service in line with catering standards. As a key member of the frontline team, the Chef de Partie/Commis assists in the smooth running of the catering function and supports the provision of quality patient care. The position requires a collaborative and supportive approach to the development of services and structures, embracing continuous quality improvement and the implementation of changes necessary to achieve organisational objectives.

Key Responsibilities Operations

• Assist senior chefs in the preparation and service of food to patients, staffs and visitors.
• Comply with HACCP requirements including temperature controls and cleaning record.
• Maintain a clean and safe environment at all times.
• Clearly label and date and any opened produce.
• Liaise with Head chef, pantry and restaurant staff regarding orders.
• Participate in and comply with requirements of Accreditation process and other quality improvement initiatives.

Learning and Education

• Take personal responsibility for own professional development and keep up to date with evidence based practice and research.
• Attend and participate in staff development programmes on an ongoing basis.
• Assist with the orientation and induction of new staff and be available to provide orientation as deemed necessary, helping them to integrate as members of the Unit team.
• Attend all mandatory training days and ensure that all mandatary training is in date.
• Comply with all HR system and policy requirements.

Quality Improvement and Risk Management

• Ensure compliance with all relevant Hermitage Medical Clinic guidelines, policies, procedures and relevant legislation and regulatory requirements.
• Participate in the continuous review and evaluation of policies, guidelines and existing practices.
• Assist in promoting a culture of continuous quality improvement across the department.
• Be aware of the core objectives, standards and key performance indicators for the service and contribute to the monitoring of performance against these standards.
• Participate in the requirements of the hospitals accreditation process.
• Participate in the requirements of the hospital's risk management programme.
• Promote the delivery of a high standard of care to all patients.

This role will perform other duties appropriate to the post as may be assigned to him/her from time to time by the Catering Manager / Head Chef. A more specific functional specification will be available at a local level to reflect day to day operations of the role in that area.

• Promote a patient centred culture of openness and responsiveness to positive and constructive patient feedback and ensuring patient dignity, respect and choice is maintained in their care.

Knowledge / Experience

• Chef qualification - City & Guilds 1 and 2 / NTCB 1 and 2 / FETAC
• Thorough knowledge of HACCP including good hygiene practices
• Two years' experience
• Excellent interpersonal and communication skills
• Ability to work under pressure
• Ability to work autonomously
• Flexible

Knowledge / Experience

• HACCP Qualifications
• Leaving Certificate
• IT Skills

The Hermitage Clinic is an Equal Opportunities Employer with a strong commitment to diversity, inclusion and equality at all levels of the organisation. If you require assistance due to a disability during the recruitment process, please email

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