Chef de Partie - Robinsons Bar

Chef de Partie - Robinsons Bar

Reports to: Senior Chef de Partie and Head Chef

Direct Reports: Commis Chefs, Kitchen Porters

Responsibilities

• To help manage the general day to day running of their section within the Kitchen

• To help manage cost and quality control for both incoming and outgoing goods

• To ensure that goods are stored in the correct conditions and that stock rotation is carried out correctly

• To maintain the hygiene of the kitchen at all times

• To be aware of costs and wastage

• To ensure temperature readings are taken on a daily basis and documented and that hygiene procedures are carried out

• To ensure that a high standard of personal hygiene and appearance is maintained at all times

• To assist in Training and Development of junior members of the team

• Any other duties relevant and related to the post

Educational qualifications

• NVQ Level 2 in Food Preparation and Cooking or equivalent qualification essential

• Food Safety Level 1 Certificate essential

Skills and Experience

• 1 year minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking

• Good knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations

• Able to work well in a team

Main Points of Contact - internal and external

• Other staff in the premises

• Delivery personnel

Other relevant information

• Flexible regarding hours of work

About the role

About Us

Wine Inns incorporates many of Belfast's well renowned and leading pubs and clubs and includes The Empire, Robinsons, The Four Winds and Cutters Wharf.

We are interested in brilliant people across all disciplines.

Start your new careerwith Wine Inns.

About the company

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Required Criteria

• NVQ Level 2 in Food Preparation and Cooking or equivalent qualification essential
• Food Safety Level 1 Certificate essential
• 1 year minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
• Good knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
• Able to work well in a team