Demi Chef de Partie
3 weeks ago
The Powerscourt Hotel, Resort & Spa is currently recruiting for a Demi Chef de Partie we are seeking individuals who arehighly motivated, well organised and passionate in delivering memorable experiences to join ourCulinary team. This role offers a competitive rate of pay,ongoing training and complimentary transport to and from Bray Dart Station. All applicants must be eligible to work in the EU. About Powerscourt Hotel Resort & Spa: Powerscourt Hotel Resort & Spa is an award-winning five-star property nestled in the foothills of the Wicklow mountains on the world-famous Powerscourt Estate, whose gardens were voted the third most beautiful gardens in the world by National Geographic. At Powerscourt Hotel our vision is to create extra-ordinary experiences for our guests with our exceptionally talented people. We provide a comprehensive training programme relevant to your new role and our business. We form part of the MHL Hotel Collection, a renowned portfolio of well known, high profile Hotels throughout Ireland and operate under the Marriott International, Autograph Collection About the role: Oversee daily operations, including planning, preparation setup, and quality food production in accordance with menu standards and plating guidelines. Train, direct. ad supervise line cooks, ensuring adherence to recipes, standards and sanitation procedures. Main Kitchen organization and cleanliness, ensuring compliance with state health regulations and hotel polices. Key Requirements: Experience & Certification: Minimum 2 years as a Line Cook in a 4/5-star hotel or restaurant with a valid food handling certificate. Technical Skills: Proficient in all line stations; able to follow, adjust, and expand recipes accurately. Communication & Math: Clear English communication (spoken and written) and basic math competency. Work Quality & Efficiency: Strong attention to detail, speed, accuracy, and the ability to perform under pressure. Physical & Environmental Readiness: Capable of handling heavy items, working long shifts in hot/noisy conditions and maintaining coordination and sensory quality checks. Teamwork & Leadership: Effective in training, supervising, motivating, and collaborating with staff to maintain a cohesive team. Coordinate with Sous Chef/Executive Chef on assignments, production schedules, and menu updates. Ensure efficient workflow by assigning prep and production tasks, monitoring performance, and assisting during peak service periods. Manage inventory and food costs by tracking supplies, minimizing waste, and ensuring proper storage and labeling. Oversee opening and closing duties, including setup, breakdown, and maintenance of workstations, tools, and equipment. Support kitchen operations beyond the line, including banquets, off-premise functions, and development of new menu items. The successful candidate will have training and experience in a high standard food prep and service environment. Why join our team: Competitive Salary Additional leave in line with service after two years of service Monthly contribution towards employees Health and Wellbeing after two years of service Complimentary employee bus service to and from Bray Dart station daily Learning and Development with opportunities for career progression Employee Hotel Discounts for Marriott and MHL hotels. Complimentary Car Parking Meals while on duty Employee Recognition Awards Uniform provided and laundered Skills: HACCP Communication skills Culinary Qualifications
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