Chef de Partie

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

Job summary

Sushigo Ltd t/a Sushi & Go at Trinity Plaza, 1 Tara Street, Dublin 2 D02YP46 is seeking a Chef de Partie in Asian style. Permanent contract, 38 hours/week, with an annual salary of €37,000. You will work with the head chef to prepare menus, stock stations, and ensure consistent quality.

Essential duties include maintaining health codes, assisting with plating, and guiding junior chefs. The role requires chef qualification in Asian food and at least two years’ experience in Asian cuisine.

Qualifications

• Chef qualification in Asian Food required.
• At least 2 years of experience in Asian Food.
• Permanent contract available.

Responsibilities

• Work with Head Chef to prepare menus, including specials.
• Order, prepare and stock ingredients for all cooking stations.
• Follow Head Chef guidance in meal preparation and presentation.
• Abide by health codes and cleanliness standards in kitchen and storage areas.
• Train and supervise junior chefs and ensure safety and cleanliness.

Skills

Asian cuisine

Education

Chef qualification in Asian Food

Job description

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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

Sushigo Ltd t/a Sushi & Go at Trinity Plaza, 1 Tara Street, Dublin 2 D02YP46 is looking for 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 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 thehead chef to prepare menus, ensure adequate supplies at the cooking stations, and prepare common ingredients for the team. Essential and other important responsibilities and duties may include, but arenot limited to the following: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, includingvegetables, 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 standards Check for plating accuracy (garnish, portion size, correct serving dish etc.) Anticipate and communicate shortages to the Head Chef.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]