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Head Kitchen Coordinator

1 week ago

Limerick, Limerick, Ireland Great National South Court Hotel Full time

Job Overview

We are seeking a highly skilled Chef de Partie (Grill) to join our kitchen team at the Great National South Court Hotel. As a Grill Chef, you will play a crucial role in supporting the head chef and sous chef in maintaining the highest standards of cuisine and customer service.

Main Responsibilities:

  • Food Preparation and Presentation: Prepare and cook a variety of dishes to the highest standards, adhering to our recipes, portion sizes, and quality standards.
  • Kitchen Organization and Efficiency: Collaborate with the culinary team to ensure the kitchen operates efficiently and smoothly, maintaining proper stock levels and ensuring all necessary equipment is in working order.
  • Quality Control and Assurance: Monitor and maintain the quality of ingredients and finished dishes, conducting regular taste tests to ensure that flavors and presentations meet our restaurant's standards.
  • Sanitation and Safety: Follow strict hygiene and safety standards to create a clean and safe kitchen environment, adhering to all food handling and sanitation regulations to prevent foodborne illnesses and maintain a clean workspace.
  • Teamwork and Communication: Work closely with other kitchen staff to ensure seamless teamwork, communicating effectively with chefs, line cooks, and other team members to ensure efficient kitchen operations.
  • Training and Development: Participate in training sessions to improve culinary skills and stay updated on new cooking techniques and trends, seeking opportunities to develop leadership qualities and advance in the culinary profession.
  • Menu Development and Planning: Contribute to the development of new dishes and menu items, offering creative ideas and insights to enhance the overall dining experience for guests.
  • Time Management and Inventory Control: Maintain efficient cooking times to ensure timely service during busy periods, while also assisting in monitoring kitchen inventory and ordering supplies as needed.
  • Standards and Compliance: Uphold our restaurant's standards in food preparation, plating, and presentation, following all recipes, guidelines, and specifications set by the executive chef.

Requirements and Qualifications:

  • Culinary Education: A degree or diploma in culinary arts or a related field is preferred, though practical experience and on-the-job training may be considered.
  • Experience: Previous experience as a chef de partie or similar role is required to step into this position.
  • Culinary Skills: Strong cooking skills and knowledge of various cooking techniques, with the ability to handle multiple tasks efficiently and work in a fast-paced environment.
  • Team Player: Excellent communication and collaboration skills to work effectively with the kitchen team and other staff members.
  • Creativity: Demonstrated creativity in food presentation and a passion for creating delightful dishes.
  • Time Management: Good time management skills to handle busy service periods and meet deadlines.
  • Adaptability: Ability to adapt to changing priorities and handle pressure in a high-volume kitchen.
  • Hygiene and Safety: Comprehensive knowledge of food safety and sanitation regulations to maintain a clean and safe kitchen environment.
  • Flexibility: Willingness to work irregular hours, including evenings, weekends, and holidays, as required by our restaurant's operations.