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Chef de Partie
Posted 6 days 7 hours ago by O'Callaghan Collection
Permanent
Full Time
Hospitality & Tourism Jobs
Dublin, Ireland
Job Description
Benefits 
- Subsidized membership at our fully equipped gym
- Your Birthday as an extra paid day off!
- Enhanced holidays with service
- Rewards programme
- Refer a friend - up to €1000 reward
- Discounted room stays - friends and family
- Discounted F&B when you are a guest in any of our hotels
- The opportunity to progress - 4 Hotels in Dublin city
- Tax saver for travel tickets
- Bike to work scheme and a safe place to leave your bike.
- Menu Planning and Development: Collaborate with the head chef to create and refine menus, ensuring they align with the hotel's culinary concept, customer preferences, and seasonal availability of ingredients.
- Supervision and Training: Oversee and train kitchen staff, including line cooks and prep cooks. Ensure that all team members are well-versed in culinary techniques, hygiene standards, and adhere to safety regulations.
- Quality Control: Maintain high standards of food quality and presentation by conducting regular inspections of food preparation areas. Address any issues promptly to guarantee consistency in taste, appearance, and portion sizes.
- Ordering and Inventory Management: Assist in managing inventory levels and ordering supplies to meet the demands of the kitchen. Effectively control food costs by minimizing waste, monitoring usage, and negotiating with suppliers for competitive pricing.
- Kitchen Organization and Workflow: Implement efficient kitchen organization and workflow systems to optimize productivity. Coordinate with the kitchen team to ensure timely preparation and delivery of dishes, especially during peak service hours.
- Adherence to Health and Safety Regulations: Enforce strict adherence to health and safety standards, including proper food handling, storage, and sanitation practices. Stay informed about local health department regulations and ensure the kitchen team complies with these guidelines.
- Minimum experience of 2-3 years previous hotel/hospitality work experience as Sous chef level.
- Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
- Level 2 or 3 Food Safety (HACCP).
- Ability to communicate with employees, solve multiple problems at the same time, set up priorities, organize work and make certain decisions.
- Excellent communication skills and people management.
- Excellent customer care and complaint handling skills.
- Excellent presentation and appearance.
- Ability to deliver quality and standards.
- Ability to work flexible shifts.
- Experience of dealing with budgets, forecasts and quality standards.
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
