Chef de Partie - AGT Food Service Ltd.

AGT Food Service Ltd.,Tullamore, Offaly, trading as Oak & Bean / Salkara / Indian Coffee House. AGT Food Service Menus are prepared in-house, dishes are prepared, seasoned and cooked from fresh, raw ingredients by a skilled kitchen brigade — from freshly ground spice blends, house-made sauces, marinades and breads on the Indian menus to a cooked-to-order café and casual dining offering.

Each venue operates a full production kitchen serving seated and counter dining. The Chef de Partie is a skilled culinary role within a structured kitchen brigade, with responsibility for an assigned section of the kitchen and a genuine input into menu development, food quality and the supervision of junior kitchen staff.

The Chef de Partie will:

1. Requisition, purchase and inspect foodstuffs — place orders with approved suppliers for fresh meat, fish, poultry, vegetables, dairy, spices and dry goods; examine deliveries on arrival to verify quality, freshness, temperature and conformity with specification; reject sub-standard goods and manage stock rotation (FIFO) within their section.
2. Plan menus and prepare, season and cook dishes, and oversee their preparation — contribute to the planning and development of seasonal menus, daily specials and new dishes across the group's venues; prepare, season and cook dishes from fresh, raw ingredients to order, including butchery/portioning, sauce and spice-blend preparation, marinades, dough and bread production as required by the section; oversee preparation carried out by commis chefs and kitchen assistants; monitor and taste finished dishes to ensure consistent quality, presentation and portion control before service.
3. Supervise, organise and instruct kitchen staff and manage an area of the kitchen — take full responsibility for the running of an assigned section (e.g. tandoor/curry section, grill and hot kitchen, or larder/pastry); allocate tasks, set up mise en place, train and instruct commis chefs and kitchen porters, and deputise for the Head Chef or Sous Chef across the whole kitchen when required.
4. Ensure hygiene and health and safety standards are maintained — apply and enforce the food safety management system (HACCP) within their section, including temperature checks, allergen controls, cleaning schedules, safe equipment use and accurate record-keeping, in compliance with FSAI requirements and company policy.
5. Plan and co-ordinate kitchen work — organise the fetching, clearing and cleaning of equipment and utensils within their section; plan preparation schedules around service periods; co-ordinate with other sections, front-of-house and the Head Chef to ensure smooth, timely service; assist with stocktakes and deep cleans.