Chef De Partie

WE LOVE DUCK LIMITED; Dublin; On-site; EUR 33,000 - 41,000; Full time

Job summary

WE LOVE DUCK LIMITED t/a ZAKURA Restaurant in Dublin seeks a Chef de Partie specializing in Cantonese-style cuisine. The role requires a chef qualification in Asian food and at least 2 years of Asian cuisine experience. The position is a permanent contract with an annual salary of €37,000 and a 38-hour work week.

You will work closely with the head chef to plan menus, ensure kitchen efficiency, and maintain high standards of food safety and cleanliness in a busy kitchen environment.

Qualifications

• At least 2 years of experience in Asian cuisine.
• Permanent contract is offered.
• Salary stated as annual gross (€37,000).

Responsibilities

• Work with the Head Chef to prepare menus, including specials.
• Order and stock ingredients for all cooking stations.
• Ensure proper plating and presentation of meals.
• Enforce health codes and cleanliness in kitchen and storage areas.
• Train and supervise junior chefs on safety and cleanliness.
• Check plating accuracy (garnish, portion size, serving dish).
• Anticipate shortages and inform the Head Chef.

Skills

Kitchen teamwork

Food safety

Education

Chef qualification in Asian Food

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

We Love Duck Ltd t/a ZAKURA Restaurant at 12 Ranelagh Dublin 6 D06P9W8 is looking for Chef de Partie in Cantonese style. Requires chef qualification in Asian Food and at least 2 years experiences in Asian Food. Permanent Contract. Annual Salary of €37,000 euro and 38 hours per week.

Job Summary

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.

Responsibilities and Duties

• 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, sea food, 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 in 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

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]