Chef de Partie

Coffeeangel; Dublin; On-site; EUR 23,074 - 23,625; Full time

Benefits offered by this job

Free on-shift food and coffee

Paid birthday day off

Pension auto-enrolment

Cycle to Work scheme

Full statutory entitlements

Job summary

Coffeeangel is seeking a dedicated Chef de Partie to manage a production area in our Ballymun kitchen. In this full-time role, you will ensure high-quality output by preparing for breakfast service, training junior chefs, and maintaining HACCP compliance. The position involves early morning shifts starting at 01:00 with a pay range of €16.75 to €17.15 per hour. Join us for a rewarding experience with defined progression and a supportive kitchen team environment.

Qualifications

• 12–24 months of kitchen experience as a Chef de Partie or strong Commis Chef.
• Ability to run a section independently while maintaining standards.
• Comfortable with HACCP logging and stock management.

Responsibilities

• Lead one production area in the kitchen.
• Prepare mise en place and produce items to Coffeeangel standards.
• Train and supervise junior chefs and monitor stock levels.

Skills

Core cooking techniques

Food safety and HACCP

Time management

Education

Culinary qualification or formal chef training

Tools

Online systems for ordering

Job description

As a Chef de Partie at Coffeeangel, you will lead one production area in our Ballymun central kitchen – baking, sandwich prep, or hot food – taking ownership of quality, organisation, and output to meet our 05:00 breakfast deadline for our Dublin cafés and catering customers.

This is an early morning role with shifts starting between 01:00–03:00 (plus some afternoon/evening flexibility). This is a full‑time position.

You’ll work independently, manage your section, train junior chefs, and work closely with the Head Chef and Kitchen Supervisor to keep standards high, service smooth, and the kitchen safe, clean, and well organised.

What we offer

• Free on‑shift food and coffee.
• Paid birthday day off after successful completion of probation.
• Pension auto‑enrolment with 1.5% employer contribution.
• Cycle to Work scheme.
• Full statutory entitlements: annual leave, public holidays, and sick pay in line with Irish law.
• Consistent hours with rotas shared in advance.

What you’ll do

• Own your section – baking, sandwich prep, hot food, or batch production.
• Prepare mise en place, organise your area to meet the daily 05:00 breakfast deadline, and produce items to exact Coffeeangel standards – ensuring consistency across our coffee shops and catering portal.
• Quality control: Check every product before it leaves your section and maintain HACCP/ food safety compliance.
• Train and supervise Commis Chefs and Kitchen Porters on your section.
• Monitor stock levels for your area and communicate shortages to the Kitchen Supervisor.
• Support other kitchen sections when needed and occasionally assist with café deliveries.

What you’ll bring

• 12–24 months professional production or high‑volume kitchen experience as a Chef de Partie or strong Commis Chef (restaurant, hotel, central kitchen, or food production facility).
• Solid understanding of core cooking techniques, food safety and HACCP, with strong attention to detail and consistency.
• Ability to run a section independently, stay organised, and maintain standards during busy services.
• Reliable transport to reach Ballymun for early morning shifts.
• Comfortable using online systems for ordering, HACCP logging, and stock management.
• Flexible and reliable – able to work weekends and adapt to kitchen scheduling needs.
• Good spoken English and the legal right to work in Ireland.

Nice to have

• Previous production or central kitchen experience.
• Culinary qualification or formal chef training.
• Specialist skills in baking, pastry, or batch cooking.

Progression & Growth

• Defined rate ranges at each step.
• Progression depends on quality, consistency, ability to train others, reliability, and leadership – not just time served.

Working conditions

• Fast‑paced kitchen environment with mostly standing work and peak busy times.
• Shifts: Early morning (01:00–03:00 starts) or afternoon/evening, flexible based on needs.
• Kitchen hours: 01:00–20:00. Team size: Usually 3 people early morning, 3–4 in afternoon/evening.
• Pace: Brisk but well organised.

The pay range for this role is:

16.75 - 17.15 EUR per hour (KIT - Ballymun)