Chef de Partie. Irlanda

Loughlea Hospitality is seeking an experienced Chef de Partie (daytime shifts) to join our team on a fulltime basis (39 hours per week). This is a hands on role that will work closely with our Restaurant Manager on all aspects of our Restaurant Kitchen and Menu in accordance with the vision and mission of Loughlea Hospitality. This role will report in to our Restaurant Manager and will best suit a candidate with a passion for independent businesses and local food produce.

Please note that the shifts will be both midweek and weekend so applicants should only apply if they have availability for both.

Supervisory responsibility for all aspects of the kitchen operation.

Deliver exceptional standards of food quality ensuring the highest levels of hygiene, cleanliness and safety.

Adhere to health and safety regulations at all times across the kitchen operation and food storage areas. Support Restaurant Manager in ownership and management of HACCP plan.

Support the management and control of stock levels, ensuring correct stock rotation and usage, whilst minimising wastage and costs.

SOP Driven - Ownership for the smooth running of each shift ensuring that all tasks are completed in a timely fashion.

To serve guests in a friendly, timely and professional manner. Deliver WOW through excellent customer service

Can provide back up for Restaurant Manager as required.

Support Restaurant Manager with menu ownership, training and continuous improvement with a focus on supporting local suppliers

Maximise the service provided to maximise guest/customer satisfaction results and minimise the number of complaints.

KPI Driven – stock and cost control, margin, sales,etc. Working closely with the Restaurant Manager in ownership of these KPIs and ongoing management and reporting of these.

Develop excellent working relationships with colleagues and suppliers and a strong team environment across the wider Café team.

Support Restaurant Manager with the management of all kitchen equipment and ongoing maintenance of such equipment.

Flexibility to support all operations of a small kitchen including KP activities when required

Commercially focused, constantly improving product knowledge to maximise revenue and service provided

Cultivate a professional, friendly, efficient work environment

Works well under pressure

QUALIFICATIONS / EXPERIENCE

Minimum 2 years of experience as a Chef de Partie in a similar environment

Excellent communication skills

Ability to keep a calm, mature, professional demeanour when needed

Proactive approach to problem-solving and staff management

A high degree of ethics and obsession with customer service

High level of organization

Leadership capabilities and ability to work well within groups

Focused perspective on what a high-functioning kitchen looks like and how to execute that perspective

A passion for small business and quality local products