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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!
Ref. 18050