Chef de Partie. Dublin. Irlanda

We are currently seeking a skilled and experienced Chef de Partie to join our culinary team. The Chef de Partie will be responsible for overseeing a specific section of the kitchen and ensuring that all dishes are prepared to the highest standards of quality, taste, and presentation. This position requires strong leadership skills, excellent culinary knowledge, and the ability to work effectively in a fast-paced environment.

Responsibilities:

Take responsibility for a specific section of the kitchen, such as the grill, sauté, or pastry station.

Prepare and cook dishes according to established recipes and standards.

Supervise and train junior kitchen staff, including commis chefs and kitchen assistants.

Ensure that all food items are prepared and presented in a timely manner.

Monitor food quality and consistency, making adjustments as necessary.

Assist the head chef in menu planning, recipe development, and cost control measures.

Maintain cleanliness and organization of the kitchen and adhere to food safety and hygiene regulations.

Collaborate with other members of the culinary team to ensure smooth and efficient service.

Assist with inventory management and ordering of supplies as needed.

Take initiative to suggest improvements in kitchen operations and workflow.

Key Requirements:

Proven experience working as a Chef de Partie or in a similar role in a high-volume restaurant or hotel kitchen.

Culinary degree or equivalent certification from a reputable culinary institute is preferred.

Strong leadership and interpersonal skills, with the ability to motivate and inspire junior staff members.

Extensive knowledge of culinary techniques, ingredients, and flavor profiles.

Excellent organizational skills and the ability to multitask in a fast-paced environment.

Attention to detail and a commitment to maintaining high standards of food quality and presentation.

Flexibility to work evenings, weekends, and holidays as required.

Physical stamina and ability to stand for extended periods and lift heavy objects.

Proficiency in menu planning, recipe development, and cost control measures.

Positive attitude, creativity, and a passion for the culinary arts.