Job Title: Chef De Partie Reporting To: Head Chef / Senior Sous Chef Purpose of the Post: E nsuring that food preparation, food production in your section is carried out to the highest standard and in accordance with Food Hygiene Regulations. Contract Type Full time - 39 hours per week Location of role: The Slieve Russell hotel, Ballyconnell, Co. Cavan.
RESPONSIBILITIES To deliver on and follow the hotel Mission, Vision & Values.
To prepare and cook food in line with our Standards of procedures.
To monitor all dishes prepared to ensure they conform to agreed standard prior to food service.
To assist the Head Chef in ensuring that the highest standard of operational hygiene is used at all times in the Kitchen area.
To ensure that all cleaning schedules in the allocated section are adhered to and cleaning is checked daily.
To ensure that all service provided by you is in accordance with your department procedure.
To monitor stock rotation and take corrective action if needed.
Other Duties & Responsibilities To always wear the correct uniform and maintain a high standard of personal presentation and punctuality.
To act responsibly with regard to all hotel property including, condition, cleanliness, and storage.
To ensure that all equipment, fixtures and fittings are in good working order and to ensure that no item of equipment is misused, any maintenance issues to be reported to the Head Chef / Maintenance Manager.
To comply with all legal regulations pertaining to Health, Safety, Fire & Employment legislation.
To assist staff and guests with an emergency evacuation of the hotel in accordance with Hotel Evacuation procedures.
To attend all departmental meetings as required.
To attend training sessions and ensure staff in the department attends sessions as and when required.
To ensure that all patrons are satisfied with the service provided by your department, in particular VIP guests and those with special needs.
To ensure that fire routes and storage areas are kept clean, tidy and hazard free.
To ensure that all service provided is in accordance with hotel standards and training, while following good customer care practices.
To facilitate effective communication within the department and throughout the hotel.
The Hotel is an active member of the Green Hospitality programme with a gold award status, as an employee you are required to be mindful of your water and energy consumption and to adhere to recycling and all green hospitality practices within the Hotel. This role requires the successful candidates to be a well presented individual with a high level of attention to detail. Knowledge Catering qualification or relevant experience HACCP Experience Experience in working in a Pastry kitchen within a hotel or restaurant.
Previous experience within a hotel kitchen - minimum of 2 years experience We recognise that our business has an important role to play in protecting and enhancing the environment for future generations and to help secure the long-term sustainability of the Slieve Russell Hotel and the overall Tourism Industry.
Come join our team and help join us in our journey to continue into a more sustainable future.