Chef de Partie - Parlour
Listed on 2026-10-04
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Restaurant/Food Service
Hotel Kitchen, Food & Beverage, Cook & Chef
Location: Belfast City District
Chef de Partie - The Parlour
Reports to:
Senior Chef de Partie and Head Chef
Direct Reports:
Commis Chefs, Kitchen Porters
Responsibilities
To help manage the general day to day running of their section within the Kitchen
To help manage cost and quality control for both incoming and outgoing goods
To ensure that goods are stored in the correct conditions and that stock rotation is carried out correctly
To maintain the hygiene of the kitchen at all times
To be aware of costs and wastage
To ensure temperature readings are taken on a daily basis and documented and that hygiene procedures are carried out
To ensure that a high standard of personal hygiene and appearance is maintained at all times
To assist in Training and Development of junior members of the team
Any other duties relevant and related to the post
Educational qualifications
NVQ Level 2 in Food Preparation and Cooking or equivalent qualification essential
Food Safety Level 1 Certificate essential
Skills and Experience
1 year minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
Good knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
Able to work well in a team
Main Points of Contact – internal and external
Other staff in the premises
Delivery personnel
Other relevant information
Flexible regarding hours of work
#wineinns
About the roleAbout Us
Wine Inns incorporates many of Belfast's well renowned and leading pubs and clubs and includes The Empire, Robinsons, The Four Winds and Cutters Wharf.
We are interested in brilliant people across all disciplines.
Start your new career with Wine Inns.
About the companynull
Required Criteria- NVQ Level 2 in Food Preparation and Cooking or equivalent qualification essential
- Food Safety Level 1 Certificate essential
- 1 year minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
- Good knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
- Able to work well in a team
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