Chef de Partie. Dublin. Irlanda

Key requirements: ·Be willing to learn and develop themselves.

Work well in a busy environment ·Have the ability to work efficiently ·Be flexible in terms of work shifts. ·Have a good attention to detail ·A passion for food, creativity and flair, individuality is welcomed. ·A positive approach, excellent organisational skills, and a passion for producing high quality food.

Driven and ambitious to inspire the team to consistently deliver exceptional dishes.

A warm welcome and a positive Yes, I Can! attitude.

The Role will Include: To assist the Executive Chef/Sous Chef with the supervision of the kitchen in their absence.

To assist in the rostering and staffing arrangements.

Attention to portion, cost and waste control.

To ensure consistency of product delivery and presentation.

Ability to lead a team of chefs.

Liaising with Hotel Management throughout the property, with regards to customer needs.

Ability to deal with staffing issues that may arise, in accordance with Hotel procedure.

Assisting in the management of kitchen HACCP.

To be aware of all food/menu requirements on a daily/weekly basis throughout the Hotel.  Ensuring a high standard of hygiene and cleanliness in the department.

2 years of experience is required.