Armagh City Hotel are now recruiting for a Chef De Partie to join the team to assist in the smooth running of a busy hotel kitchen.

Contract: Permanent Part-Time Position (20 hours)

Hours of Work: Shift Pattern Basis 5 of 7 Days

Special Conditions:

  • Shift patterns to include early mornings, late evenings, weekends and statutory holidays or other holidays.
  • Full list of conditions in Terms of Employment and Employee Handbook.

Benefits of working with Armagh City Hotel:

  • Complimentary meals on shift.
  • Discounted gym membership.
  • Free uniform provided.
  • Discounted staff, friends and family rate.
  • Continued training and opportunity for career progression.

**Armagh City Hotel is an equal opportunities employer

Job Reference: CDP/06/24

Salary: TBC

Closing Date: Sunday June 30

Chef de Partie Key Responsibilities:

  • To present a professional and courteous attitude, to include professional presentation of uniform and hygiene.
  • To ensure that all tasks are completed within the allocated time frames, maintaining the standard expected of the hotel and producing the food to the required standard of the hotel.
  • To maintain effective communication and relationships with other hotel departments to ensure effective operation and guest satisfaction.
  • To liaise with the Head Chef and Sous Chef about the daily requirements of the section and to help plan the work load of the section on a weekly basis, assisting in ordering specific goods to run the section.
  • To attend all training, meetings, and courses to upskill and refresh food prep skills, to be trained to a Basic Food Hygiene standard.
  • To ensure a high level of cleanliness in your section and ensuring kitchen porters are using cleaning schedules – Restaurant kitchen & Grill Bar
  • To have a full working knowledge of the section and general knowledge of all the other sections.
  • To be able to train Commis and apprentice chefs in basic skills and in specific other skills.
  • To take responsibilities in making decisions in the absence of the sous Chef or Head Chef.
  • To record food temperatures and file way, in line with company policies
  • To comply with all Safety Rules and Policies and Procedures as outlined in The Employee Handbook.

This job description is not an exhaustive list of duties and responsibilities the post holder will be required to undertake, any other reasonable duties will be discussed and directed by the Head of Department.

Essential Candidate:

  • Previous experience in a similar role
  • The ability to work under pressure to achieve objectives within timescales, without compromising accuracy and quality.
  • Must be extremely organised, with the ability to make intelligent decisions when faced with competing priorities.
  • Excellent at both verbal and written communication, with great interpersonal skills and the ability to communicate at all levels.

Desirable Candidate:

  • Level 2 in basic food hygiene (training provided)
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