Overview Main responsibilities will consist of the smooth running of your designated section within the kitchen team, across both level 5 events kitchen and pantry kitchen. maintaining company standards, HACCP and food safety policies as set out and required by the executive head chef and head chef. A robust benefits package includes generous incremental holiday allowances and company sick pay scheme, access to a Private GP service, employee assistance programme and a range of benefits and discounts with high street and local partner organisations. Preparing, cooking and presenting dishes to an exceptional standard Deliver exceptional, quick, and professional service in an attentive and polite manner. Ensure attention to detail when presenting and serving products to all guests. Monitoring portion and waste control. Good organisational skills and excellent time management. Take personal responsibility for maintaining excellent working practices to ensure a clean and safe work environment. Work as part of a busy team during a frenetic service, providing clear instruction to kitchen assistance when under your control in a polite manner. Ensuring company standard operating procedures are always adhered to. Maintain a full working knowledge of all food allergy practices and procedures. Follow all HACCP procedures and completion of daily check lists as required. Always comply with Company H&S policies in relation to personal and guest safety, including fire prevention and evacuation procedures, accident prevention and reporting, manual handling, trips, slips and falls. Proactive and positive approach to embracing and being compliant to organisational Health and Safety Culture. To undertake your duties in such a way as to enhance and protect the reputation and public profile of Titanic Belfast and TBL International. Ensure adherence to and compliance with all GDPR/Data Protection related policies and procedures. To undertake such other relevant duties as may from time to time be required. ESSENTIAL CRITERIA 1-2 years' experience in a Chef de Partie role within a hotel, restaurant or venue catering setting. Basic HACCP Qualified High standard of cooking skills CORE COMPETENCES Be able to work in a busy environment and under time pressures. To be able to work in a large team across different working environments. Good, clear and professional communication skills Wiliness to learn and develop - have an open mind and approach to taking instructing Skills: Culinary CDP Food Prep banqueting kitchen