Chef De Partie

Right Track Sports & Hospitality Limited trading as The Right Track Sports Cafe, is looking for two skilled Chef De Partie to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least two years of relevant professional kitchen experience with strong culinary skills OR a relevant Level 4 tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent.

CHEF DE PARTIE

REPORTS TO

Head Chef/Director

INTER-RELATIONSHIPS

Head Chef/Sous Chef

Commis Chef

Cook

Steward / Kitchenhand

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors

Front of House staff

Accounts department

Function co-ordinator

PRIMARY FUNCTION

To manage the operation of the kitchen following the Head Chef & Sous Chef’s guideline - providing maximum quality in order to satisfy customer expectations.

DUTIES AND RESPONSIBILITIES

• Ability to stay calm and focused under pressure, while seamlessly adapting to the demands of the kitchen

• Strong culinary skills, with a passion for creating delicious, innovative dishes

• Excellent understanding of food safety, hygiene and quality control standards

• Proven ability to lead, motivate and develop a kitchen team

• Strong communication and problem-solving skills

• Review policies to maintain standards for food safety in all food preparation areas.

• Review policies to maintain standards for health & safety at work in all food preparation areas.

• Ensure all equipment and work environments are operational.

• Inform the designated management if any hazards are identified that may affect work conditions.

• Order and maintain inventory to ensure efficient operations.

• Communicate with and support staff.

• Uphold morale in the kitchen.

• Maintain positive relationship between kitchen and front of house staff.

• Attend kitchen meetings.

• Any other duties the Head Chef or Sous Chef may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL.

• A minimum of two years of relevant experience working in a professional kitchen.

• A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or higher or equivalent may substitute the above stated work experience requirements

• Budgeting and menu costing skills

• Time management skills

INTERPERSONAL & PERSONAL SKILLS

• Creativity

• Communication skills (written and oral)

• Customer service skills

• Ability to receive instructions

• Committed to team, establishment and excellence

• Positive attitude

• Ability to work competently under pressure

• Reliable and flexible to change