Chef de Partie

Join our fabulous team at McWilliam Park Hotel as a  Chef de Partie

To contribute to the production of the highest possible food quality in the delegated section always, and to co-ordinate and be responsible for staff in the delegated section.  All production is carried out in line with appropriate food portion control, the departmental business plan, and the Windward Hotels corporate guidelines, and service concepts

About McWilliam Park

The McWilliam Park Hotel is a Failte Ireland approved luxurious four-star hotel. The atmosphere is warm and friendly, making it a popular hotel for celebrating special occasions like weddings or to enjoy a romantic break or family getaway.

The hotel boasts 103 comfortable large sized hotel bedrooms, a leisure club (Evolve Health & Fitness) with a fully equipped gym, an indoor heated swimming pool and children’s pool.

Responsibilities:

Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation

·        Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation

·        Assists pastry chef with all meal periods in preparation and presentation of pastry and bread selections

·        Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

  ·        Adheres to Windward  standards of food quality, preparation, recipes, and presentation

·        Orders adequate supplies for own section, and sets up “mis-en-place” for section

·        Supervises the proper set-up of each item on menus and insures their readiness

·        Works with Chefs to ensure seasoning, portions, and appearance of food

·        Stores unused food properly

·        Ensures that food from own section is delivered on time

·        Follows proper safety, hygiene, and sanitation practices

·        Ensures readiness and makes priorities in case of last minute changes to reservations

·        Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

·        Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

·        Co-ordinates job tasks with staff in own section

·        Helps employees to achieve optimum quality

·        Knows how to follow applicable laws regarding food safety and sanitation