Asian Cuisine Chef de Partie - Kitchen Lead (Dublin)

SUSHIGO LIMITED; Dublin; Presencial; EUR 33.000 - 41.000; Jornada completa

Descripción de la vacante

Sushigo Ltd t/a Sushi & Go at Trinity Plaza, 1 Tara Street, Dublin 2 is looking for a Chef de Partie in Asian style. Requires chef qualification in Asian Food and at least 2 years experiences in Asian Food. Permanent Contract.

Annual Salary of €37,000 euro and 39 hours per week. You will play a key role in the day-to-day operations of our busy kitchen, collaborating with the head chef to prepare menus, ensure adequate supplies at the cooking stations, and prepare common ingredients for the team.

Formación

• Chef de Partie with at least 2 years in Asian cuisine.
• Permanent contract offered.
• Must hold chef qualification in Asian Food.
• Operate in a busy kitchen with emphasis on cleanliness and safety.

Responsabilidades

• Work with the Head Chef to prepare menus, including specials.
• Order, prepare, and keep stocked the common ingredients for all cooking stations, including vegetables, meats, seafood, etc.
• Follow the guidance of the Head Chef in the preparation and presentation of the meals.
• Abide by and enforce health codes and cleanliness standards in the kitchen and food storage areas.
• Train and supervise junior chefs, including in best practices, safety, and cleanliness standards.
• Check for plating accuracy (garnish, portion size, correct serving dish etc.).
• Anticipate and communicate shortages to the Head Chef.

Conocimientos

Asian cuisine

Kitchen leadership

Food safety

Educación

Chef qualification in Asian Food

Descripción del empleo

Sushigo Ltd t/a Sushi & Go at Trinity Plaza, 1 Tara Street, Dublin 2 is looking for a Chef de Partie in Asian style. Requires chef qualification in Asian Food and at least 2 years experiences in Asian Food. Permanent Contract.

Annual Salary of €37,000 euro and 39 hours per week. You will play a key role in the day-to-day operations of our busy kitchen, collaborating with the head chef to prepare menus, ensure adequate supplies at the cooking stations, and prepare common ingredients for the team.