Commis/ Demi Chef de Partie
2 weeks ago
Join to apply for the Commis/ Demi Chef de Partie role at BrookLodge & Macreddin Village
Job Summary:
The Commis/Demi Chef de Partie at BrookLodge and Macreddin Village plays a vital role in the day-to-day running of the kitchen and ensures that the kitchens are executed to the highest standards in line with food hygiene regulations. This position requires a proactive approach to anticipating needs, improving standards, and delivering exceptional culinary experiences.
Key Responsibilities:
- Assist the Sous Chef and Head Chef in maintaining the highest standards in food purchasing, storage, preparation, and service.
- Adhere strictly to all food safety, hygiene, and HACCP regulations.
- Ensure that all foodstuffs purchased meet the agreed quality standards.
- Actively seek ways to improve menu choices and overall food quality, collaborating with senior chefs.
- Anticipate dietary requirements and specific requests, ensuring that all guests' needs are met.
- Report any faults in kitchen equipment, fixtures, and fittings to the Sous Chef or Head Chef.
- Ensure proper use and maintenance of kitchen equipment.
- Prepare staff meals that are balanced and nutritious, as agreed with management.
- Carry out the hotel's customer relation policies, ensuring excellent communication regarding hotel services to guests.
- Address customer complaints by promptly reporting them to the Sous Chef, Head Chef, or general management.
- Take reasonable care for the health and safety of yourself and others, adhering to all safety rules and procedures.
- Promote a high level of teamwork within the kitchen and with other departments.
- Wear the designated uniform and appropriate footwear at all times and maintain a high standard of personal grooming and hygiene.
- Carry out any other duties outside your normal daily/weekly routine that fall within the scope of your position as directed by the Sous Chef or Head Chef.
- Attend training sessions and meetings as required to enhance skills and knowledge.
Qualifications and Experience:
- Previous experience in a similar role within a professional kitchen.
- Culinary degree or equivalent qualification is preferred.
- Knowledge of food safety regulations and best practices.
- Strong communication and teamwork skills.
- Ability to work in a fast-paced environment and under pressure.
Other Information:
- 20 days annual leave per year
- Staff Meals
- Full-time (39 hours)
Seniority level: Not Applicable
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitality
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