Job Description
Location: 10 Lisnakilly Road
Join our team at the Roe Park Resort, where you can be part of creating unforgettable experiences in one of Northern Ireland's top golf and spa resorts, nestled in the breathtaking Roe Valley Country Park.
Be a part of our commitment to providing guests with the perfect blend of luxury, tranquillity, and exceptional service.
We have an exciting opportunity for a Chef De Parties to join our team!
Primary Objective Of Position
To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, hotel’s guidelines and budgets.
About The Role
TASKS, DUTIES AND RESPONSIBILITIES
1. Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, ensuring proper plate presentation and buffet presentation.
2. Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation and buffet.
3. Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.
4. Adheres to Roe Park Resort standards of food quality, preparation, recipes, and presentation.
5. Orders adequate supplies for own section, and sets up “mis-en-place” for section.
6. Supervises the proper set-up of each item on menus and ensures their readiness.
7. Works with Chefs to ensure seasoning, portions and appearance of food.
8. Stores unused food properly.
9. Ensures the food from own section is delivered on time.
10. Follows proper safety, hygiene and sanitation practices.
11. Ensures readiness and makes priorities in case of last minute changes to reservations.
12. Keeps temperature of main courses in file.
13. Keeps a portion from function main course for freezing and ensures that it is labelled and dated.
14. Confers closely with Chefs and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
15. Coordinates job tasks with staff in own section.
16. Helps employees to achieve optimum quality.
17. Knows how to follow applicable laws regarding food safety and sanitation.
HEALTH & SAFETY
1. Adheres to all health, sanitation and food safety rules and regulations.
2. Reports all potential and real hazards immediately.
3. Fully understands the hotel’s fire, emergency and bomb procedures.
4. Coordinates work, and works in a safe manner that does not harm or injure self or others.
5. Knows how to protect self against chemicals, and is aware of harmful chemicals used.
6. Anticipates possible and probable hazards and conditions to avoid mishaps.
7. Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.
MISCELLANEOUS
1. Recommends better preparation procedures to Executive Head Chef.
2. Checks the restaurant reservations regularly.
3. Attends meetings and training required by the Executive Head Chef.
4. Accepts flexible work schedule necessary for uninterrupted service to the food production function.
5. Maintains own working area, materials and company property clean, tidy and in good shape.
6. Continuously seeks to endeavour the knowledge of own job function.
Skills Needed
Desired Criteria
1. Level 2 Basic Food Hygiene Certificate.
2. NVQ Level 2 Food Preparation or equivalent.
Required Criteria
1. Must have a friendly and open disposition.
2. Good communicator.
3. Must be willing to take instruction.
4. Must be willing to train when necessary.
5. Enthusiastic and keen to learn new skills.
6. Must have 1 year’s previous experience in a busy kitchen.
7. Have experience dealing with large volumes.
8. Must be able to prioritise workload of set section in kitchen.
9. Ability to supervise staff in a competent manner.
10. Ability to produce good quality cuisine without close supervision.
11. Be able to work and support Executive Head Chef/Sous Chefs.
12. Must be able to travel to work.
13. Must be available for shifts to suit hotel requirements.
14. Must be available Monday-Sunday.
15. Must be available for weekends.
16. Must be available for bank holidays including Christmas holiday period.
Closing Date: Friday 21st March, 2025
Contract Type: Fulltime
Salary: From £13.00 Hourly to £14.00 Hourly #J-18808-Ljbffr