Chef De Partie

WE LOVE DUCK LIMITED; Dublin; On-site; EUR 34,000; Full time

Job summary

A popular restaurant in Dublin is seeking a Chef de Partie specializing in Cantonese cuisine. The role involves menu preparation, managing kitchen supplies, and training junior chefs while ensuring health and cleanliness standards. Applicants should have a chef qualification in Asian Food and at least 2 years of experience. This is a permanent position with an annual salary of €34,000 and requires a commitment of 38 hours per week.

Qualifications

• At least 2 years experience in Asian Food.
• Ability to train and supervise junior chefs.
• Knowledge of health codes and cleanliness standards.

Responsibilities

• Prepare menus in collaboration with the Head Chef.
• Stock and manage ingredients for all cooking stations.
• Ensure compliance with health codes and cleanliness standards.

Skills

Cantonese cuisine expertise

Kitchen operations management

Team collaboration

Education

Chef qualification in Asian Food

Job description

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

We Love Duck Ltd t/a ZAKURA Restaurant at 12 Ranelagh Dublin 6 D06P9W8 is looking for a Chef de Partie in Cantonese style. Requires chef qualification in Asian Food and at least 2 years experience in Asian Food. Permanent Contract. Annual Salary of €34,000 and 38 hours per week.

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, seafood, 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 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.

Please email CV to [e-mail].

Sector

Accommodation and food service activities.

Career Level

Experienced [Non-Managerial].