Chef de Partie

Position Title:   Chef De Partie

Reporting To:   Head Chef /Executive Chef

Department:     Main Kitchen

Location:  Midlands Park Hotel, Jessop Street, Portlaoise, Co. Laois, Ireland.

Job Purpose:

The Chef De Partie for the Midlands Park Hotel must be energetic, positive and thrive in a fast-paced environment. This role requires a high level of energy and communication to deliver award winning levels of service effectively and efficiently to our fabulous guests. The position will require the Chef De Partie to assist chefs in preparing, producing, and serving food.

Main Duties

1. To live to an embody the values of The Midlands Park Hotel


2. The strive to achieve the MPH competencies required for the role.


3. To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are always achieved, that food is produced in a safe manner, with minimal wastage, and is cooked to the required specifications.


4. To offer the highest level of Guest Care


5. Helping the Head Chef and Sous Chef to develop new dishes and menus.


6. Ensure the production is done according to the standard recipes at all times.


7. Check fridge and Products thoroughly to avoid spoilage.


8. Ensures consistency in presentation of prepared food items.


9. Liaise with Executive Chef on communication between food and beverage production service.


10. Check all food is stored and handled as per food control plan.


11. Oversees the preparation, cooking, and presentation of food in all kitchens.


12. Assists with all daily kitchen preparation work and station set up prior to service and maintains the highest quality food preparation standards.


13. Follow the “Clean as you go “policy and keep work areas and fridges tidy at all times.


14. Liaise with Banquet/Restaurant managers, supervisors and waiting staff as necessary in order to achieve high guest satisfaction.


15. Take on any other reasonable requests.


16. To offer the highest level of cleanliness in the Food Production areas of the hotel, ensuring the agreed standards are always achieved.


17. To always wear clean uniform and protective clothing as outlined in the hotel SOP.


18. To ensure a high standard if personal hygiene and grooming


19. To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are always adhered to.


20. To document and report back to management any non-compliance in relation to HACCP control within the kitchen


21. To be fully mobile in all areas of the kitchen – work on section assigned each day.


22. To work as part of the Team, being aware of colleagues and their needs, and being always flexible


23. To actively participate in any training designed to improve standards and performance levels.


24. To maintain all company policies and procedures.


25. To ensure that all hygiene regulations are always adhered to.


26. To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.