Chef de Partie
- Cork
- Permanent
- Full-time
- 107 stylish guestrooms and suites and 26 self-catering apartments
- Landscaped Victorian sunken gardens and Woodlands that overlook the port of Cork and the city
- Cameo Cinema - our own private in-house 50-seater cinema offering nightly movies complimentary for all guests
- The Gallery Suite - a private meeting and banqueting suite for up to 60 guests
- Bellevue Spa - a luxurious award-winning spa with six treatment rooms, offering a range of rejuvenating, holistic and relaxing treatments
- Motion Health Club - with a 20m indoor swimming pool, sauna, steam room, jacuzzi and state-of-the-art gym with fitness
- The Woodland Suite Experience epitomizes a sense of escape for guests. Nestled within the beauty of the Irish landscape, high above Cork’s port, these exclusive cocoons enhance a sense of exploration and experience, evoking harmony, and calm. Designed with nature at its very core, each environment will feature an inherent luxury, understated elegance, design sensibility and complete exclusivity.
- Work closely with other CDPs and take responsibility for a section in the kitchen.
- Assist the Sous Chefs/Head Chef when required.
- Follow rigidly and observe all hygiene regulations and enforce HACCP.
- Report for duty on time and in the correct uniform.
- Prepare and produce food for the area which you are assigned as well as to the agreed standards in conjunction with other chefs
- Ensure that preparation is done for the next morning.
- Assist other chefs in the kitchen when requested.
- Minimise wastage.
- Ensure all necessary mise-en-place are ready prior to service.
- Make sure that all the guests’ needs and requirements are met.
- Ensure a high standard of personal hygiene and grooming.
- Adhere to all safety procedures and rules
- Attend all in house training including manual handling, fire training, food hygiene training etc.
- Report and where possible take action on incidents of accidents and damage
- Assist in creating and preparing menus items and specials.
- Communicate with the Sous Chefs and the Head Chef regarding menu items, problem situations or shortages.
- Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
- Store items properly at the end of the shift.
- Ensure a clean, neat and organized work area.
- Respond properly in any hotel emergency or safety situation.