At the award winning 4 star Westgrove Hotel we place a great deal of importance on assembling the best team possible. We hire motivated people, train them to perform their roles superbly and create a working environment where they can flourish.

The Westgrove is built to a luxurious 4**** standard, located just 40 minutes for Dublin City Center in the picturesque village of Clane,  Co. Kildare opposite the ruins of Clane Abbey. Fresh and modern, the Westgrove Hotel offers 99 modern sleek and stylish rooms and spacious suites and apartments. The hotel boasts two super dining experiences, Assagio Italian Restaurant and Kirby’s Bistro. The hotel can cater for large and lavish weddings or conference or more intimate affairs in our Alexandra and O’Connell Suites.

At the Westgrove, we believe our guests select us because of our caring and attentive employees, who are focused on providing great service and meaningful experiences.

                                   We are currently recruiting for the role of Chef de Partie

DUTIES AND RESPONSIBILITIES

1. Meets daily with Head Chef / Sous Chefs to determine daily objectives
2. Assigns and monitors production and prep duties to the team.  Ensures that prep levels are met at all times
3. Assists with supervising the preparation of all food items ensuring quality and correct quantity.  Will supervise in the absence of management
4. Prepares all food items in accordance with established recipe and quality standards in a timely manner
5. Inspects the cleanliness of all kitchen work stations, tools, equipment and supplies and ensures the proper food handling techniques are being followed
6. Communicates with Head Chef/Sous Chefs:

a.       Quantity of product – abundance or shortage

b.      Quality of product

c.       Any associates concerns or performance issues

d.      Technical deficiencies

7. Guides the team to ensure that all stores and fridges including, fresh produce, meat and dry goods, are stored in the respective storage areas in an organised way
8. Ensures that hotel cost control policies and procedures are being adhered to
9. Assists in conforming to the Fire, Health and Hotel regulations and laws governing food and beverage operations
10. Assists with kitchen inventories on a daily, weekly, monthly and annual basis
11. Performs other duties as required