IHF Diary

  • October Management & Council Meetings
    14/10/2020 - 10:00am to 4:00pm
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Property Name: 
The Abbey Hotel

Employment Type:



  • Assist the Head Chef through excellent communication in the development of the kitchen team and the product offered.
  • To prepare dishes or ingredients as directed by the Head Chef or Senior Chef.
  • To operate alternative sections in the kitchen at the discretion of the Head Chef.
  • Preparing dishes for service from start to finish as requested by the Head Chef or Senior Chef.
  • To ensure that mise en place is ready in time for service and appropriate for forecasted business levels.
  • Ensure that all mise en place is up to date and that all work areas are clean and tidy at all times.
  • To assist with food deliveries and ensure measures are undertaken for this to be done hygienically and safely.
  • To ensure that all measures are taken to keep food waste to a minimum.
  • Communicate and liaise with team members, kitchen and other areas of operation to ensure any tasks have been completed as agreed.
  • Keeping the kitchen environment safe and hygienic through regimental cleaning and good practice in line with HACCP.
  • Ensure presentation of food is compliant with standards set by Head Chef
  • Manage all guest requests in a timely and efficient manner.
  • Support the Head Chef and Sr Chef to ensure targets are met with labour and food costs.
  • Ensure that grooming/personal hygiene standards are adhered to as per the hotels grooming policy.




  • Compliance with food labelling and temperature controls along with all other aspects of HACCP.
  • Report all accidents and hazards to management in an efficient manner.
  • To comply with all fire, health and safety regulations and attend necessary trainings for the safety and security of your colleagues and guests.
  • Maintain full responsibility for the hygiene and cleanliness of all food & beverage service areas in accordance with government legislation and company policy.
  • To read, understand and carry out all responsibilities as defined in the Health & Safety statement.



  • To carry out any other duty/routine outside normal daily or weekly routine but within
    the overall scope of your position.



Required Qualifications: 
Professional Qualifications, Experience, etc (1) Have obtained a Professional Cookery award at minimum Level 6 on National Framework of Qualifications (NFQ) or equivalent maintained by the Quality and Qualifications Ireland (QQI). Or (2) Have obtained an equivalent qualification to (3) from another jurisdiction.
Required Skills: 
STATUTORY DUTIES To comply with company regulations regarding: a) Fire b) Health and Safety c) Hygiene & HACCP d) COSSH e) Customer Care f) Security g) Allergens h) Alcohol As a Chef de Partie you will love all things food and want to be part of a kitchen team that works together to plate up tasty, fresh, good looking dishes. We are looking for flexible and dedicated people who enjoy being part of a team. Previous experience as a Chef de Partie is desired, but the role may suit an ambitious Demi Chef de Partie looking to further their career and challenge themselves in a busy environment.
Apply to
Job Title: 
HR Manager
Phone Number: 
0906 626240
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