Chef de Partie

POULET BONNE FEMME LIMITED; Dublin; On-site; EUR 33,000 - 40,000; Full time

Job summary

Poulet Bonne Femme in Ballsbridge, Ireland, seeks a Chef de Partie to prepare, cook and present dishes to a consistently high standard, manage an assigned kitchen section and support senior staff in daily operations. The role requires strong food preparation and cooking skills, plus the ability to work efficiently in a busy professional kitchen as part of a team. HACCP and food hygiene compliance are essential.

Qualifications

• Minimum of two years' previous experience as a Chef de Partie or in a comparable professional chef position.
• Strong food preparation and cooking skills.
• Ability to work efficiently in a busy professional kitchen as part of a team.
• Must comply with HACCP, food hygiene and health and safety requirements.

Responsibilities

• Prepare, cook and present dishes in accordance with the employer's standards.
• Manage an assigned kitchen section and ensure orders are prepared on time.
• Assist with menu preparation, stock control and the reduction of food waste.
• Maintain a clean and organised work area and comply with HACCP, food hygiene and health and safety requirements.
• Support and train junior kitchen staff where required and work effectively with the wider kitchen team.

Skills

Cooking

Food preparation

Teamwork

Stock control

Job description

Map Share/Print

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

Employer: Poulet Bonne Femme

Location: Ballsbridge

Position: Chef de Partie

Number of positions: 1

Job type: Full-time

Hours: 39 hours per week

Minimum annual remuneration: €36,605 per annum

The successful candidate will prepare, cook and present dishes to a consistently high standard, manage an assigned kitchen section and support the Head Chef and Sous Chef with the daily operation of the kitchen.

• Prepare, cook and present dishes in accordance with the employer's standards.
• Manage an assigned kitchen section and ensure orders are prepared on time.
• Assist with menu preparation, stock control and the reduction of food waste.
• Maintain a clean and organised work area and comply with HACCP, food hygiene and health and safety requirements.
• Support and train junior kitchen staff where required and work effectively with the wider kitchen team.

Requirements

Applicants must have a minimum of two years' previous experience as a Chef de Partie or in a comparable professional chef position. The candidate must have strong food preparation and cooking skills and be able to work efficiently in a busy professional kitchen as part of a team.