Chef de Partie

Join our fabulous team at The Fleet Hotel as a Chef de Partie. 

The Chef de Partie is an important position working closely with the Head Chef and the Kitchen team.

 About Us

The Fleet Hotel is a wonderful boutique style Hotel located in the centre of Dublin on the edge of Temple Bar. It comprises of some beautiful period buildings including the iconic Bewleys Café, much loved by Dubliner’s for decades. The Fleet Hotel is synonymous with local Dublin history, before becoming the Fleet Hotel, 19/20 Fleet Street was home to Bewley’s Café which was established by Ernest Bewley in 1905. Bewleys were known to be one of the finest Tea Houses in Europe and a favourite with Dubliner’s for generations.

Role/Responsibilities

To contribute to the production of the highest possible food quality in the delegated section at all times, 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 Hotel service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION

 · 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 other chefs with all meal periods in preparation and presentation of menu items.

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

 · Adheres to Hotel 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

 Requirements

 The ideal candidate will possess at least 1 years’ experience in a similar position in a 4* hotel setting