Chef de Partie

 Newtown Park Hotel Wexford, Neville Park Hotel Group

When you join Newtown Park Hotel, you’re not just starting a job, you’re embarking on a career where your contributions truly matter. We pride ourselves on delivering excellence at every level. From our front desk to our kitchens, from housekeeping to management, we strive to exceed expectations for our guests and one another.

Job Title: Chef de Partie

Purpose of Job:
To assist the Head Chef and Sous Chef in the day-to-day operation of the kitchen and all back-of-house areas, including the staff canteen and delivery bay. You will maintain the highest standards of food quality, safety, and hygiene, while mentoring junior staff and ensuring compliance with HACCP procedures.

Our Values:

What Guides Us Each Day and at the core of everything we do is:

Care – We look after our guests and one another with kindness and respect.
Always Getting Better – We learn, grow, and challenge ourselves to improve.
Doing the Right Thing – We act with honesty and integrity, even when no one is watching.
Energy & Drive – We bring positivity and purpose to every shift.

Key Responsibilities:

Food Preparation & Service

• Prepare, cook, and present food to menu specifications, ensuring quality and consistency.


• Assist in the setup and organisation of designated workstations.


• Train and guide Commis Chefs, Kitchen Assistants, and Kitchen Porters.


• Monitor portion control and food presentation standards.


• Communicate any food quality issues promptly to senior chefs.

Food Safety & Hygiene

• Strictly adhere to HACCP regulations and food safety procedures at all times.


• Ensure all food storage is managed safely, labelled appropriately, and kept at correct temperatures.


• Clean food preparation areas before, during, and after service.


• Ensure proper use, cleaning, and storage of kitchen equipment and cleaning materials.


• Monitor hygiene standards and promote best practices throughout the team.

Team Support & Leadership

• Provide clear instructions to kitchen porters and junior staff.


• Set a professional example in punctuality, attitude, and application to work.


• Support the Head Chef and Sous Chef in managing team morale and performance.


• Contribute to team training, including onboarding and structured training plans.


• Assist in maintaining effective communication across the kitchen brigade.

Operational & Administrative Support

• Assist in receiving and checking deliveries, ensuring quality and accuracy.


• Support the Head Chef in implementing stock control and stock rotation procedures.


• Ensure all staff adhere to clock-in/out procedures and take scheduled breaks in line with business needs.


• Report any maintenance issues or equipment faults immediately.


• Participate in departmental meetings, job chats, and appraisals.

Compliance & Standards

• Maintain high standards in food safety, hygiene, and cleanliness.


• Ensure all kitchen documentation is maintained and up to date as per SOPs.


• Assist in preparing staff rosters where required.


• Follow and enforce the hotel’s lost property and key control procedures.


• Stay informed about all hotel services and promote them when appropriate.

Flexibility:

• Demonstrate flexibility and adaptability to meet the changing needs of the business.


• Provide support in any area of the hotel’s operations as required.


• Understand that interdepartmental cooperation and a flexible approach are fundamental to the smooth running of the hotel.