Chef De Partie

CORK SPICE WAREHOUSE LIMITED; Cork; On-site; EUR 32,000 - 42,000; Full time

Job summary

Cork Spice Warehouse Limited is seeking a skilled Chef de Partie to manage a kitchen section and produce authentic Indian dishes to a consistently high standard. You will supervise junior staff, ensure recipe compliance, and support efficient service in a busy kitchen.

The role requires five years in a similar position, strong knowledge of Indian spices and tandoor cooking, plus HACCP compliance and reliable teamwork. Evening and weekend shifts apply.

Qualifications

• Minimum 5 years of experience as Chef de Partie.
• Preferably in an Indian cuisine restaurant.
• Knowledge of HACCP and hygiene standards.
• Desirable culinary qualifications and experience in Indian cuisine.

Responsibilities

• Manage a designated kitchen section and ensure consistent high standards.
• Prepare authentic Indian dishes and follow established recipes.
• Supervise junior kitchen staff and maintain smooth service.
• Uphold food safety regulations and cleanliness throughout the kitchen.

Skills

Leadership

Time management

Teamwork

Communication

Knowledge of Indian spices

Education

Level 5 (Leaving Certificate)

Tools

Tandoor oven

Job description

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Application Details

Job Description

The Chef de Partie is responsible for managing a designated section of the kitchen, preparing authentic Indian dishes to a consistently high standard, and ensuring efficient kitchen operations during service. The role involves maintaining food quality, following recipes, supervising junior kitchen staff, and complying with all food safety and hygiene regulations.

Key Requirements

• Proven experience as a Chef de Partie, preferably in an Indian cuisine restaurant.
• Strong knowledge of Indian spices, curries, tandoor cooking, and traditional cooking techniques.
• Ability to prepare and present high-quality dishes consistently.
• Knowledge of food safety, HACCP, and hygiene standards.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong teamwork and communication skills.
• Ability to manage a kitchen section independently and supervise junior staff.
• Good time management and organisational skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Relevant culinary qualifications are desirable, and previous experience in Indian cuisine is preferred.

• Sector: accommodation and food service activities

Career Level

• Professional

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 5
• Minimum Qualification: Level 5 (incl Leaving Certificate/ Leaving Certificate Applied/ Leaving Certificate Vocational Programme)

Desirable

• Ability Skills: Creativity, Hospitality
• Competency Skills: Leadership, Time Management
• Competency Skills: HACCP