Chef de Partie

LESV LIMITED; Dublin; On-site; EUR 34,000; Full time

Job summary

A busy restaurant in Dublin is seeking an experienced Chef de Partie. You will play a key role in the kitchen operations, collaborating with the head chef to prepare menus and maintain food quality standards. A qualification in Japanese sushi and at least 2 years of experience in Asian food preparation are necessary. The position offers a permanent contract with an annual salary of €34,000.

Qualifications

• At least 2 years experience in Asian food preparation.
• Ability to work in a busy kitchen environment.
• Experience in training and supervising junior chefs.

Responsibilities

• Collaborate with the head chef to prepare menus.
• Order and keep stocked common ingredients for cooking stations.
• Ensure adherence to health codes and cleanliness standards.

Skills

Japanese sushi preparation

Team collaboration

Food safety compliance

Education

Chef qualification in Asian food

Job description

ZAKURA IZAKAYA, 7 Baggot St Upr, Dublin 4, D04 K7H1

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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

Zakura Restaurant at 7 Upper Baggot Street, Dublin 4 is looking for Chef de Partie in Japanese sushi Chef qualification in Asian food is required At least 2 years experiences in Asian Food Permanent Contract Annual Salary of €34,000 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 the head 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 are not limited to the following: Duties And Responsibilities:Work with the Head Chef to prepare menus, including specialsOrder, 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 mealsAbide by and enforce health codes and cleanliness standards in the kitchen and food storage areasTrain and supervise junior chefs, including in best practices, safety, and cleanliness standardsCheck for plating accuracy (garnish, portion size, correct serving dish etc.)Anticipate and communicate shortages to the Head ChefTel: Ying 0894304787

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]