Chef de Partie

SLMW RESTAURANT LIMITED; Dublin; On-site; EUR 33,000 - 41,000; Full time

Job summary

Sakura Restaurant at 17a Baggot Street Lower, Dublin 2 requires a Chef de Partie for Japanese sushi. Asian food qualification and at least 2 years’ experience in Asian cuisine are required. Permanent contract with €37,000 annual salary and 38 hours per week.

You will work with the Head Chef to prepare menus, order and stock ingredients, ensure plating accuracy, and uphold health and cleanliness standards in a busy kitchen. Contact: Jackie on 0894304787.

Qualifications

• Asian food qualification required.
• At least 2 years’ experience in Asian cuisine.

Responsibilities

• Work with Head Chef to prepare menus, including specials.
• Order, prepare and stock common ingredients for all cooking stations.
• Follow guidance of Head Chef in preparation and presentation of meals.
• Abide by health codes and cleanliness standards in kitchen and storage areas.
• Train and supervise junior chefs on best practices, safety and cleanliness.
• Check plating accuracy (garnish, portions, dishes).
• Anticipate shortages and communicate with Head Chef.

Skills

Asian cuisine experience 2+ years

Education

Asian Food qualification

Job description

ZAKURA, 17A Baggot St Lwr, Dublin 2, D02 YN96

Application Details

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.

Job Description

Zakura Restaurant at 17a Baggot Street Lower, Dublin 2 requires Chef de Partie for Japanese sushi.

Asian Food qualification and at least 2 years experiences in Asian Food

Permanent Contract

Annual Salary of €37,000 euro

38 hours per week

Job Summary:You will play a key role in the day-to-day operations of our busy kitchen. You will collaborate with the head chef to prepare menus, ensure adequate supplies at the cooking stations, and prepare common ingredients for the team.

Duties And Responsibilities

• 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, sea food, 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 standard
• Check for plating accuracy (garnish, portion size, correct serving dish etc.)
• Anticipate and communicate shortages to the Head Chef

Contact: Jackie on 0894304787

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]