Chef de Partie

Zohorecruit; Dublin; On-site; EUR 28,000 - 36,000; Full time

Job summary

Dead Space Enterprises T/A L. Mulligan. Grocer in Dublin is seeking a Chef de Partie to join a busy kitchen team. You will prepare and present dishes to HACCP standards, maintain kitchen hygiene, and supervise junior staff while helping to develop daily and seasonal menus.

Ideal candidates have 2 years of Chef de Partie experience, a passion for local and seasonal ingredients, and the ability to manage stock and production while maintaining a cooperative, high-energy kitchen environment.

Qualifications

• 2 years’ experience as Chef de Partie in a busy kitchen.
• Ability to showcase available local and seasonal ingredients.

Responsibilities

• Daily food preparation, meeting the quality and standards of HACCP.
• Responsible for maintaining the hygiene of the kitchen
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
• Avoid unnecessary wastage.
• Supervision and training of junior and new kitchen staff.
• Estimating the daily production needs, avoiding unnecessary wastage.
• Manage stocks in a responsible manner.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in developing daily and seasonal menu items.
• Operate and maintain all equipment of the kitchen following H&S procedures.
• Ensuring a friendly working environment where creativity, continuous improvement, and constructive criticism are standard.

Job description

18 Stoneybatter Dublin 7, Ireland | Posted on 28/09/2026

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Job Description

Employer: Dead Space Enterprises T/A L. Mulligan. Grocer

Location: 18 Stoneybatter Dublin 7, County Dublin, D07 HPN5

Weekly Hours: 39 hrs

Responsibilities:

• Daily food preparation, meeting the quality and standards of HACCP.
  
• Responsible for maintaining the hygiene of the kitchen
  
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
  
• Avoid unnecessary wastage.
  
• Supervision and training of junior and new kitchen staff.
  
• Estimating the daily production needs, avoiding unnecessary wastage.
  
• Manage stocks in a responsible manner.
  
• Check the quality of raw and cooked food products to ensure that standards are met.
  
• Assist in developing daily and seasonal menu items.
  
• Operate and maintain all equipment of the kitchen following H&S procedures.
  
• Ensuring a friendly working environment where creativity, continuous improvement, and constructive criticism are standard.
  

Requirements

• 2 years’ experience as Chef de Partie in a busy kitchen.
  
• Ability to showcase available local and seasonal ingredients.