Chef De Partie

Hollystown Foodie Limited; Dublin; On-site; EUR 34,000 - 42,000; Full time

Job summary

Hollystown Foodie Limited is seeking a Chef De Partie to oversee a specific kitchen section, ensuring consistent food quality, presentation, and strict adherence to health and safety regulations. You will manage mise en place, prepare ingredients, and prepare for service while supervising junior chefs and training team members.

The role involves inventory monitoring, cost control, and ensuring HACCP compliance.

Qualifications

• Minimum of two years of professional kitchen experience.
• Strong organisational skills and ability to work under pressure.
• Adherence to health and safety regulations and HACCP guidelines.

Responsibilities

• Oversee and manage a specific kitchen section.
• Prepare ingredients and ensure readiness before service.
• Supervise and train junior chefs; delegate tasks.
• Collaborate with sous and head chefs on menu items and recipe refinement.
• Monitor inventories and place orders to control costs and waste.

Skills

Food preparation

Team supervision

Health & safety

Mise en place

Tools

Kitchen equipment

Job description

143 Phibsborough Road, Dublin 7, D07 AE02

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

Thindi Phibsboroug require a Chef De Partie, responsible for overseeing a specific section of the kitchen, ensuring consistency in food quality, presentation, and adherence to health and safety regulations. Manages mise en place, preparing ingredients and ensuring readiness before service. Supervises and trains junior chefs, delegating tasks efficiently to maintain smooth kitchen operations. Collaborates with sous chefs and head chefs to develop new menu items, contributing to recipe refinement and innovation. Monitors inventory levels, placing orders as needed while maintaining cost efficiency and minimizing waste. Maintains strict hygiene standards, ensuring compliance with food safety protocols and HACCP guidelines. Requires a minimum of two years of professional kitchen experience and ability to perform all functions of the role effectively. Proficiency in advanced cooking techniques is advantageous. Strong organisational skills and the ability to work effectively under pressure in a fast-paced environment are essential. Experience with kitchen management systems and familiarity with modern culinary equipment preferred. Flexibility is expected, as the role may involve tasks beyond the immediate responsibilities outlined, depending on operational needs.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]