Chef de Partie

5 days ago

Cork, Cork, Ireland The Montenotte Full time
Overview

The Montenotte Hotel is an independent, privately-owned, luxury destination hotel situated in the heart of Cork. Built within a former 18th Century residence of a Merchant Prince, The Montenotte Hotel has a rich heritage that has been preserved throughout the years and updated with a contemporary twist, decadent detailing, and a luxurious finish. Offering guests unrivalled views of the city and harbour, The Montenotte Hotel strives to continuously innovate to create memorable experiences for guests, to surprise and savour around every corner; offering all guests the luxury to rest and play, enjoying a truly urban escape experience. The Montenotte Hotel is a proud member of the prestigious, Small Luxury Hotels of the World (SLH) and is certified a Great Place to Work: December 2022 to December 2023.

Property summary
  • 107 stylish guestrooms and suites and 26 self-catering apartments
  • Landscaped Victorian sunken gardens and Woodlands that overlook the port of Cork and the city
  • Cameo Cinema - our own private in-house 50-seater cinema offering nightly movies complimentary for all guests
  • The Gallery Suite - a private meeting and banqueting suite for up to 60 guests
  • Bellevue Spa - a luxurious award-winning spa with six treatment rooms, offering a range of rejuvenating, holistic and relaxing treatments
  • Motion Health Club - with a 20m indoor swimming pool, sauna, steam room, jacuzzi and state-of-the-art gym with fitness
  • The Woodland Suite Experience epitomizes a sense of escape for guests. Nestled within the beauty of the Irish landscape, high above Cork's port, these exclusive cocoons enhance a sense of exploration and experience, evoking harmony, and calm. Designed with nature at its very core, each environment will feature an inherent luxury, understated elegance, design sensibility and complete exclusivity.
Role: Chef de Partie
  • Work closely with other CDPs and take responsibility for a section in the kitchen.
  • Assist the Sous Chefs/Head Chef when required.
  • Follow rigidly and observe all hygiene regulations and enforce HACCP.
  • Report for duty on time and in the correct uniform.
  • Prepare and produce food for the area which you are assigned as well as to the agreed standards in conjunction with other chefs.
  • Ensure that preparation is done for the next morning.
  • Assist other chefs in the kitchen when requested.
  • Minimise wastage.
  • Ensure all necessary mise-en-place are ready prior to service.
  • Make sure that all the guests' needs and requirements are met.
  • Ensure a high standard of personal hygiene and grooming.
  • Adhere to all safety procedures and rules
  • Attend all in house training including manual handling, fire training, food hygiene training etc.
  • Report and where possible take action on incidents of accidents and damage
  • Assist in creating and preparing menus items and specials.
  • Communicate with the Sous Chefs and the Head Chef regarding menu items, problem situations or shortages.
  • Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
  • Store items properly at the end of the shift.
  • Ensure a clean, neat and organized work area.
  • Respond properly in any hotel emergency or safety situation.

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