Chef de Partie

TEMPLE BAR IZAKAYA LIMITED; Dublin; On-site; EUR 33,000 - 40,000; Full time

Job summary

TEMPLE BAR IZAKAYA LIMITED in Dublin is seeking a Chef de Partie to join our authentic Japanese izakaya-style restaurant. Responsibilities include food preparation, cooking and presentation, and assisting head chef with menu items and training junior staff.

You will support HACCP compliance, oversee food safety standards, manage portions, waste and costs, and promote safe working practices. The ideal candidate has at least 2 years of experience and HACCP Level 3.

Qualifications

• Minimum 2 years experience in a fast-paced kitchen.
• Minimum HACCP Level 3 qualification.
• Ability to work under pressure and maintain high standards.

Responsibilities

• Prepare, cook and present dishes in line with Izakaya style.
• Assist head chef with menu items and train junior commis chefs.
• Support HACCP duties and paperwork, ensuring food safety.
• Oversee food safety standards and portion, waste and cost control.
• Promote safe working practices and clear communication.

Skills

Food preparation

Cooking

Presentation

Staff training

Attention to detail

Education

Leaving Certificate

HACCP Level 3

Job description

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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

Multiple locations

DARUMA, 13 Parliament Street, Dublin 2, D02 P658 DARUMA , New Street , Malahide , Co. Dublin , K36 V273 53.3447875976563;-6.26729679107666; DARUMA , 13 Parliament Street , Dublin 2 , D02 P658 53.4509468078613;-6.15414381027222; DARUMA , New Street , Malahide , Co. Dublin , K36 V273

Job description: We are currently looking for a Chef de Partie to join our authentic Japanese Izakaya style restaurant. Main responsibilities for this role includes, but not limited to: Food preparation, cooking and presentation. Assisting the head chef by creating menu items, training commis chefs. HACCP duties - by assisting with managing food safety hazards, and paperwork. Overseeing food safety standards. Assisting with portion, waste and cost control. Promote safe working practices. Clear communication skills. Requirements: Minimum of 2 years experience. Minimum of HACCP level 3 qualification. The ideal candidate: Ability to work in a fast paced environment while maintaining high standards and attention to detail. Willingness to learn. Passionate about food and Japanese cuisine. Sharp eye for attention to detail. Enthusiastic, approachable and a positive team player. Working hours: 39 hours per week Annual remuneration: €36605.00

• Sector:

Career Level

• Experienced [Non-Managerial]

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 2
• Minimum Qualification: Level 4 (incl Leaving Certificate/ Leaving Certificate Applied/ Leaving Certificate Vocational Programme) OR HACCP Lvl 3

Desirable

• Ability Skills: Catering, Hospitality
• Competency Skills: Teamwork, Time Management
• Competency Skills: ,
• Specialising In: japanese cuisine
• Languages: English A1-Beginner