The Role:
The role of the Chef de Partie is to assist with the efficient operation of the kitchen service in a manner that produces high quality product at budgeted profit and to ensure that all food hygiene regulations are followed.
To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. To co-ordinate and execute training of Commi Chefs and Apprentices. To maintain a safe, hygienic and healthy working environment. To cook any food on a daily basis according to business requirements for all food outlets.
Reporting to:
The Chef de Partie will report on a daily basis to the Head Chef and Sous Chef.
The Person:
We are seeking candidates with a proven track record as a Chef who can demonstrate ability to successfully manage their own shift from start to finish.
The Hotel:
Lough Rea Hotel and Spa is one of the most highly recommended and well known venues in Galway. Situated just outside the quaint town of Loughrea overlooking Loughrea Lake. Guests can enjoy the Rooftop Garden Bar and Sky Lounge, which boasts panoramic views of Loughrea Lake and the Galway countryside.
The hotels facilities consists of 91 bedrooms, Shore Island Spa, ample free car parking on site, Lir Bar & Brasserie, Abbey Restaurant, along a large conference suite and 6 breakout rooms catering for conferences up to 500 people.
One of Six properties within the Só Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals.
Main Responsibilities:

• To check daily function sheets, that all mis-en place is done and all ingredients are ordered.
• Prepare and present food to Company standards as instructed by your Manager.
• Ensure correct portion control as instructed by your Manager.
• To operate with a cost-effective approach that will not damage the quality of the product provided.
• Purchase costs to be monitored and kept in line with budget.
• To maintain a close working relationship with the rest of the Kitchen Team and those in other areas as required in order to provide a smooth and efficient service.
• Assist with menu designs that are popular, stylish and sell well, as well as group menus that win us business and meet and exceed the wishes of clients.
• Keeping equipment costs as low as possible, managing the overall maintenance and service program for your section and keeping all equipment properly cleaned and maintained.
• Carrying out regular stock takes to ensure costs are controlled and that all stocks are accounted for.
• To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation.
• Together with the Head Chef, plan menus and recipes and test samples, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.

Food Quality:

• Assist with creating and testing dishes and products that meet the approval of the Directors
• Ensure that product is served each day with extreme consistency and reliability, that the appearance, portions, temperature, seasonings, ingredients, and presentation are always the same.
• To inspect daily, all fresh food received to ensure the quality is maintained.
• Ensure that the speed and coordination of food preparation in the kitchen delivers the food for the customers quickly, completely, and in the appropriate order.
• To be fully responsible for all food which leaves the kitchen during the entire service (Presentation, Taste).

Adhere to all HACCP and other legal standards as well as keeping all records, certifications and licenses up to date.
The Ideal Candidate:

• Proven experience as a Chef, preferably in a Hotel.
• Exceptional proven ability in a kitchen.
• Outstanding communication skills.
• Up-to-date with culinary trends and optimized kitchen processes.

Benefits:

• Employee discount at Só Hotel group properties.
• Career development and progression opportunities.
• Food allowance.
• Employee Assistance Programme

Only candidates located in Ireland will be considered at this time.
Job Type: Permanent
Benefits:

• Employee assistance program
• Employee discount
• Food allowance
• On-site parking

Application question(s):

• Do you live in Ireland?

Experience:

• Chef: 1 year (required)

Work authorisation:

• Ireland (required)

Work Location: In person