Pastry Chef Full Time

Job Description

The Chef de Partie is responsible for managing and operating a designated section of the kitchen, ensuring the preparation and presentation of high-quality dishes in line with hotel standards while maintaining food safety, hygiene, and operational efficiency.

Key Responsibilities

· The Chef de Partie will prepare, cook, and present dishes to a consistently high standard.

· The Chef de Partie will manage and oversee a specific section of the kitchen.

· The Chef de Partie will ensure food is prepared and served in line with recipes and portion controls.

· The Chef de Partie will maintain excellent standards of food hygiene and kitchen cleanliness.

· The Chef de Partie will ensure compliance with HACCP and Irish food safety regulations.

· The Chef de Partie will assist with stock control, ordering, and minimising food waste.

· The Chef de Partie will monitor food quality, freshness, and presentation standards.

· The Chef de Partie will support the Sous Chef and Head Chef in daily kitchen operations.

· The Chef de Partie will assist with menu preparation and daily specials.

· The Chef de Partie will ensure all food storage and labelling procedures are followed correctly.

· The Chef de Partie will train and support junior chefs and kitchen assistants where required.

· The Chef de Partie will work efficiently during busy service periods and functions.

· The Chef de Partie will ensure allergen and dietary requirements are handled correctly.

· The Chef de Partie will maintain kitchen equipment and report faults or maintenance issues.

· The Chef de Partie will contribute to a positive, professional, and team-focused kitchen environment.

Essential Requirements

· Previous experience as a Chef de Partie or Demi Chef de Partie in a hotel or professional kitchen.

· Strong knowledge of food preparation and cooking techniques.

· Understanding of HACCP and food safety standards in Ireland.

· Ability to work in a fast-paced environment and under pressure.

· Good communication and teamwork skills.

· Strong organisational and time-management abilities.

Qualifications

· Professional Cookery Qualification or equivalent desirable.

· HACCP / Food Safety Certification preferred.

INDCAT2