Chef de Partie

We are seeking a skilled and passionate Chef de Partie to join our two-Michelin-star restaurant, ION Harbour by Simon Rogan. In this role, you will be responsible for managing a specific station within the kitchen, ensuring that the highest standards of food quality, presentation, and consistency are upheld.

This is a dynamic role that requires excellent culinary skills, leadership abilities, and a commitment to maintaining the reputation of our fine dining establishment.

• →Execute and oversee the preparation of dishes on the assigned kitchen station, following established recipes, techniques, and quality standards.
• →Maintain a clean and organised workstation, adhering to all food safety and hygiene regulations.
• →Collaborate with senior members of the kitchen team to develop new dishes, specials, and seasonal menus.
• →Monitor inventory levels of ingredients and supplies on the assigned station, communicating effectively with the kitchen management to ensure timely restocking.
• →Contribute to ensuring ingredient quality, checking deliveries to ensure ingredients are fresh, quantities are correct, and items are properly stored and accessible to the chefs.
• →Ensure proper portion control, minimising food wastage while consistently delivering high-quality dishes.
• →Assist in quality control by inspecting all dishes before they are served, ensuring they meet our standards of presentation and taste.
• →Adhere to all kitchen procedures and guidelines, including cooking techniques, plating standards, and recipe specifications.
• →Train and mentor junior kitchen team members, fostering a culture of learning, teamwork, and excellence.
• →Uphold a positive and professional attitude, leading by example in punctuality, work ethic, and teamwork.
• →Collaborate with the front-of-house team to ensure smooth service and address any guest feedback or special requests.
• →Carry out other job-related duties as assigned in support of the restaurant and hotel operations.

• A minimum of three years’ experience working in a Michelin-starred or fine dining establishment.
• A culinary diploma or degree from a recognised institution is preferred.
• Extensive knowledge of various cooking techniques, ingredients, and flavour profiles.
• A strong understanding of food safety and sanitation regulations.
• Good communication skills, with fluency in English.
• Excellent time management skills, with the ability to prioritise tasks in a fast-paced kitchen environment.
• Excellent organisational skills and attention to detail.
• A team player mindset, with the ability to collaborate effectively with others.
• High standards of professionalism and personal integrity.

• Ability to perform a physically active role, including standing for extended periods in a hot, fast-paced kitchen environment and handling heavy items such as pots, trays, and deliveries.

• Required to work shifts, including weekends and public holidays.