Chef de Partie (Pastry)

The Johnstown Estate

Enfield, Co Meath
Permanent
Full-time

1 month ago

At The Johnstown Estate, we do warm, authentic welcomes particularly well, and constantly strive to deliver a polished service, guest comfort and excellence in everything we do. Our values of Passion, Customer Focus, Teamwork and Integrity are always forefront in our minds as we passionately care about our guest experience and are committed to being the best in all we do. We are also committed to training and developing our team members and ensuring their journey with us inspires them each day.Duties and Responsibilities of the Role:To take charge of sections in all kitchen areas and to ensure the smooth running of the outlet, assisting other outlets when required. To provide assistance for the executive chef, executive sous chef in maintaining high standards of food preparation, presentation and hygiene.Responsible to: Sous ChefExecutive ChefResponsible for: Junior chefsKitchen stewardsWorking liaison: Bar teamRestaurant teamConference and Banqueting team

To prepare and cook dishes to the highest standard in the relevant section.
To liase with senior chefs on a daily basis with regard to ordering and to be familiar with prices and suppliers.
To keep food wastage to a minimum.
To train junior staff on recipes, presentation skills and cooking skills.
To make a contribution to new menus with ideas, assisting in cook-offs, writing out of recipes and the costing of new menus in all outlets of the hotel.
To maintain the highest level of hygiene standards and safe working practices, maintaining HACCP standards and record keeping throughout the kitchen and all food and beverage areas and storage areas.
To monitor the maintenance of equipment and report unsafe and broken equipment.
To reflect and enhance the hotel’s mission statement and objectives in all activities.
To be familiar with and adhere to all areas outlined in the employee handbook.
To wear all safety clothing provided and to use all safety equipment provided.
To wear full uniform, ensuring that it is worn to the standard as specified in the game plan manual and to ensure that junior chefs wear their uniform to this same standard.
To minimise wastage and breakage in all outlets.
To assist in other areas when required.
To have full knowledge of all menus in other hotel outlets.
To ensure that all fridges are cleaned and tidied on a daily basis.
To ensure that all food items are covered and date stamped.
To ensure that all fridges and kitchen areas are locked at the end of a shift.
To pass over any relevant information to the sous chef on duty and to the person on the next shift before you have left.
To ensure that all mise en place stock levels are kept.
To be fully aware of Fire and Safety systems in the kitchen and follow through with fire plan
To control the amount of cleaning material used in the kitchen.
To ensure that fire doors, corridors and stairwells are free from obstruction.
To report punctually on duty wearing the correct uniform.
To ensure that kitchen is clean and tidy at all times.
To report all accidents to the duty manager.
To attend training sessions and meetings as required.
To carry out any other reasonable request from a member of the management team.

Requirements for the role:

The ideal candidate should have experience in 4-star operational role of 2/3 years
Valid work permit
Be flexible
Work well as part of a team
Have a passion for cooking
Excellent Hygiene and Haccp experience

The Johnstown Estate

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