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Chef de Partie / Senior Chef de Partie

Carlow, added Friday, 6th September 2019.

Job Description: Chef de Partie / Senior Chef de Partie

Responsible to: Executive Chef Head Chef Sous Chef

Purpose of Job: To ensure the cleanliness of the kitchen is in line with Food Hygiene Regulations and to ensure that food preparation and production are carried out to the highest standards to ensure customer satisfaction.

Commitment to Excellence: Every member of staff is expected to ensure that the Resort’s guest’s comfort, satisfaction and well being is catered for in a friendly, helpful, efficient and personalised manner at all times

Responsible for: Commis / Trainee Chefs Kitchen Porters & Wash Up Asst.

Uniform: Full Chefs Uniform, including Safety Shoes, Neck tie and Hat. Hair net to be worn with long hair

Main Duties:

  •  To report for duty on time and in the correct uniform
  •  To prepare and produce food for the area which you are assigned and to the agreed standards in conjunction with the other chefs  To minimise wastage
  •  To ensure all necessary mis-en-place are ready prior to service
  •  To follow rigidly and observe all hygiene regulations
  •  To operate and clean equipment correctly and safely adhering to cleaning and maintenance schedules
  •  Supervise and train Commis chefs as instructed by Executive or Sous Chef
  •  To ensure that all reasonable care is taken for the health and safety of yourself, other employees, guests and other persons on the premises
  •  To report and where possible take action on incidents of accidents and damage
  •  To deal with any customer complaints in a professional manner and to notify management of these
  •  To ensure that the guests needs and requirements are met
  •  To practice high standards of personal hygiene at all times in terms of grooming and the wearing of proper attire, also ensuring that all staff comply with this standard
  •  To ensure good interdepartmental co-operation and communication is maintained
  •  To demonstrate a willingness and ability to adapt to changing conditions in the working environment
  •  To maintain a harmonious working relationship with other all staff within your department and the Hotel
  •  To communicate positive attitudes, sincere interest and responsiveness to others needs and to interact in a positive way with management, staff and guests alike
  •  To ensure presentation of the Kitchen department is of the highest standard at all times  To seek opportunities to develop yourself in relation to technical training and professional development
  •  To attend meetings / training sessions as required
  •  To read, understand and carry out your responsibilities as defined in the Health & Safety Statement and Employee Handbook
  •  Be aware and comply with the Hotel Policy regarding:
    1.  Fire
    2.  Health & Safety
    3.  Security
    4.  Hygiene
    5.  Customer Care

Occasional Duties: To carry out any other reasonable request by Management.

Note: This job description is neither definitive nor restrictive and may be modified to meet changing business needs

To apply email your CV to [email protected]

 


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