About this role
Chef de Partie Employer: Kilkenny Hibernian Hotel Location: Kilkenny Hibernian Hotel, 1 Ormonde St, Gardens, Kilkenny, R95 WTK3 Job type: Permanent, full-time Hours of work: 39 hours per week Basic salary: €36,605 gross per annum Reporting to: Head Chef and Sous Chef About the Role Kilkenny Hibernian Hotel is seeking an experienced and motivated Chef de Partie to join its professional kitchen team. The successful candidate will be responsible for managing an assigned section of the kitchen and preparing, cooking and presenting high-quality dishes in accordance with the hotel’s established standards. The Chef de Partie will contribute to the efficient running of the kitchen while maintaining excellent food quality, consistency, hygiene and safety. This position is based at Hibernian Hotel Kilkenny, 1 Ormonde St, Gardens, Kilkenny, R95 WTK3 and is within a hotel establishment that is not a fast-food outlet. Main Duties and Responsibilities The principal responsibilities of the Chef de Partie will include: * Taking responsibility for the preparation, cooking and presentation of food within an assigned kitchen section. * Producing dishes consistently and in accordance with approved recipes, presentation standards and portion controls. * Preparing ingredients and completing mise en place before each service. * Ensuring that all food is prepared and served to the required quality and within appropriate service times. * Organising and maintaining the assigned section to support an efficient breakfast, lunch, dinner, banqueting and events service. * Monitoring food quality, freshness, temperature and presentation throughout preparation and service. * Supporting the Head Chef and Sous Chef with daily kitchen operations. * Supervising and providing guidance to Commis Chefs and other junior kitchen colleagues when required. * Assisting with the training and development of junior members of the kitchen team. * Communicating effectively with other kitchen sections and the wider food and beverage team. * Following all food safety, HACCP, allergen management, health and safety, and hygiene procedures. * Maintaining accurate food safety and temperature-control records. * Ensuring that the kitchen, equipment, utensils and storage areas are clean, safe and properly maintained. * Monitoring stock levels and reporting requirements to the Sous Chef or Head Chef. Qualifications, Skills, Knowledge and Experience Required Applicants must have: A minimum of two years’ professional experience working as a chef. Previous experience preparing and cooking food in a hotel, restaurant or similarly structured professional kitchen. Practical knowledge of professional food preparation and cooking techniques. A good understanding of food safety, HACCP, allergen controls, hygiene and workplace health and safety. Flexibility to work a roster that may include early mornings, evenings, weekends and public holidays within the contracted 39 hours per week.