CHEF DE PARTIE

Salary: From €28.000 per year negotiable based on experience

Accommodation Support on Arrival for EU Staff:

• First 2 weeks Low Cost Accommodation, 75 euro per week cost.
• Following 6 weeks accommodation costs will be €125 per week per person.
• Shared room accommodation in Staff Houses/ Hotel, depending on availability at time of arrival.
• Staff Accommodation includes all utility bills (water/electricity/gas/waste).
• Free WiFi included. 

Benefits for you:

• Weekly Pay, start week 1 get paid on week 2.
• 2 Months accommodation support provided on arrival.
• Access to Supermac’s Relocation Support Manual providing advice and support to help make your relocation to Ireland as smooth as possible.
• PPS Tax Number set up assistance.
• Access to Supermac’s Employee Assistance Program (EAP).
• Long term career opportunities and job security in one of Ireland’s business success stories leading the way in the fast food sector, hotels and retail forecourts for over 40yrs.
• Career progression opportunities to expand into Soux Chef position across the hotel properties.
• Company sponsored educational opportunities.
• Work and live in a stable economic country, and the only major english language speaking country in the EU.
• Free staff meals while on duty.

Job Description/Requirements:

• Assist the head chef in the smooth running of the kitchen ensuring that all areas are maintained to the operational standards required by the Hotel.
• 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.
• Maintain a safe, hygienic and healthy working environment.
• Co-ordinate and execute training of commis chefs and apprentice chefs.
• Cook food orders according to business requirements, in line with company standards for all food outlets in the hotel..
• Manage function sheets,ensuring all mis-en place is completed and menu ingredients are ordered.
• Manage portion control as outlined by hotel standard operating procedures.
• Operate with a cost-effective approach whilst maintaining a high quality food standard.
• Maintain a close working relationship with the kitchen team and those in other departments in order to provide a smooth and efficient food service.
• Manage equipment costs efficiently, 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 all stocks are accounted for.

Requirements:

• Minimum 3 years Hotel work experience required.
• Good level of english language skills required.
• Applicants must be EU/EEA citizens to be considered for this role
• Non-EU/EEA applicants cannot be processed due to work permit restrictions in Ireland.

Important: Final job offer and accommodation support will be communicated after successful completion of final interview.

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