Chef de Partie

MWeds Ltd; Dublin; On-site; EUR 32,000 - 42,000; Full time

Job summary

YJIMIY LIMITED T/A D'Olier Street Restaurant in Ireland is seeking a Chef de Partie to join a busy kitchen team. You will work 39 hours per week, prepare dishes to HACCP standards, and contribute to menu development.

Responsibilities include maintaining kitchen hygiene, supervising junior staff, controlling wastage, managing stock, and ensuring quality from raw materials to plated dishes. A passion for local, seasonal ingredients is desired.

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 HACCP standards.
• Maintain kitchen hygiene.
• Ensure dishes meet agreed standards.
• Avoid unnecessary wastage.
• Supervise and train junior/new kitchen staff.
• Estimate daily production needs and minimise wastage.
• Manage stocks responsibly.
• Check quality of raw and cooked food to meet standards.
• Assist in developing daily and seasonal menu items.
• Operate and maintain kitchen equipment per H&S procedures.
• Foster a friendly environment encouraging creativity and continuous improvement.

Skills

Chef de Partie

Local and seasonal ingredients

Job description

MWeds connects job-seekers with partner employers.

Job Description

Employer: YJIMIY LIMITED T/A D'Olier Street Restaurant

Hours: 39 hrs/w

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.