Job Start Date
30/12/2024
Pay
From €34,000 To €34,000
Per Year
Work Schedule
Full-Time Permanent
Travel
No Travel Required
Job Description
Santry Food Services Ltd. require a Chef De Partie to oversee the preparation and cooking of dishes in a designated section of the kitchen, ensuring quality and consistency of output; Lead and mentor junior kitchen staff, ensuring effective task delegation, training, and motivation; Monitor and maintain food quality, ensuring dishes meet the highest standards of presentation, taste, and safety regulations; Manage stock levels of ingredients, track wastage, and place orders for replenishment as required, ensuring cost-efficiency; Collaborate with senior chefs to design and develop new dishes or improve existing ones, considering customer feedback and market trends; Ensure compliance with health, safety, and hygiene regulations in the kitchen, ensuring that all practices are followed to maintain a safe working environment; Monitor and control food costs, portion sizes, and waste, aiming to maximize profitability while maintaining quality; Liaise with front-of-house staff to ensure smooth coordination between kitchen and dining areas, addressing customer orders and preferences effectively; Track and report on the performance of kitchen operations, identifying areas for improvement and implementing corrective actions as needed; Address any operational challenges that arise, such as supply shortages or kitchen equipment malfunctions, adapting quickly to changing conditions.
Job Requirements
Requirements include 2+ years of experience in a Chef de Partie or similar culinary role in a professional kitchen; Strong knowledge of food preparation, cooking techniques, and kitchen equipment; Proven experience in leading and mentoring kitchen staff, with the ability to delegate tasks and ensure efficiency; Familiarity with inventory management, stock control, and order replenishment; Understanding of health, safety, and hygiene regulations in a kitchen environment; Ability to manage food costs, portion sizes, and minimize waste to optimize profitability; Excellent communication skills for effective coordination with front-of-house staff and other kitchen teams; Demonstrated ability to handle pressure and manage time effectively in a fast-paced environment; Experience in menu development and adapting to customer feedback and market trends; Knowledge of quality control and the ability to maintain consistent food presentation and taste standards. 39hrs/week 34000 p.a.