Senior Chef de Partie

Purpose of Position:

You are responsible for working in conjunction with the executive chef, head chef and food \& beverage manager on product knowledge. To assist in the running of the kitchen in the area that is allocated to you during service.

Product Knowledge:All staff should be fully trained and signed off on the menu items their ingredients, cooking methods etc. You are responsible for the review of and updating of the product knowledge section of the SOP’s as required

Flair and creativity: You will be responsible for creating and implementing, training of all menus introduced to the hotel. You will have to create, price and budget all menus and work together with other managers on same.

Cleaning: You are responsible for ensuring the cleaning plan for the kitchen is followed by all. Staff must be trained and supervised on cleaning tasks and techniques. To lead by example and ensure all procedures (HACCP, Health \& Safety, and Food Safety Management) are maintained to the required standards to which training has been received.

Shifts cover and leading by example: Part of the job is to cover kitchen shifts when required we feel that being able to do the job that you are supervising is essential to gain staff respect. Leading by example is part of the job of the junior sous chef.

To deliver the production needs of the section to the required standards.

To report all important issues back to executive or head chef, (including guest and staff feedback while on duty.)

To communicate effectively within the section and the kitchen environment.

To manage time through effective planning of work, maintaining a high level of productivity.

To adopt a positive behaviour at all times while at work.

To participate in the organisation of ordering, cost controlling and wastage of food.

To work calm under pressure.

To support decisions made and adapt to changes, showing flexibility and enthusiasm.

To implement and follow struct rules of personal hygiene.

Tor report any sickness immediately to executive or head chef.

To be proactive in self\-development.

Comply with all Company Policies and legal requirements with special reference to Health \& Safety.

Job Type: Full\-time

Benefits:

• Bike to work scheme


• Company events


• Company pension


• Food allowance


• On\-site parking


• Sick pay

• Killarney, County Kerry: reliably commute or plan to relocate before starting work (required)

• English (preferred)

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