Chef De Partie

At Apleona, we are currently seeking an experienced Chef de Partie to join our team based in Dublin 15

Working pattern: Monday to Friday, 7am to 3pm

Main duties and responsibilities

• Manage the supervision and control of all food and beverage from the kitchen, overall responsibility to provide high quality food in all areas whilst taking control of GP% and costings.
• Ensure that the service of all meals is to the standard laid down by the Company and meets the Client's specification.
• Obtain supplies and purchases from Company appointed suppliers or site specific.
• Ensure that the control of raw materials and portions are to the Company's standards as applicable.
• Prepare all food using fresh and local produce whilst maintaining a high standard of quality and presentation.
• Ensure that methods of food preparation, production and presentation comply with standards and Client specification.
• Complete and maintain all legislative paperwork as required by law.
• Maintain the Company standard of hygiene and safety and take any action as is necessary.
• Develop and update cleaning schedules as and when necessary.
• Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area.
• Ensure that all areas under the Chef's control are left clean and tidy at all times and that all equipment is switched off at the end of each shift.
• Maintain satisfactory relationships at all appropriate levels of the Client organisation.
• Attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director.
• Conduct regular security checks
• Ensure that all deliveries are received and recorded as per company requirements.
• Induct all new staff into the Canteen and kitchen procedures.
• Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model.
• Design and roll out a recipe data base for your core items and menus.
• Review and update the current hospitality menus and offer.
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle.
• Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities.
• Attend meetings, conferences and training courses as requested.

Qualifications and experience

• Previous experience within a working kitchen
• Recognised professional culinary qualification
• Knowledge of kitchen Health & Safety procedures and all legislative requirements
• Costing and menu planning, Stock control, High quality food production
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Must possess organisational, communicational and customer service skills
• Must be self-motivated and able to motivate others

We look forward to hearing from you!

IND2