Chef De Partie

CN NOODLE LIMITED; Dublin; On-site; EUR 34,000; Full time

Job summary

A Dublin-based food service company seeks a Chef de Partie specializing in Asian cuisine. You will collaborate with the head chef, contribute to menu preparation, and supervise junior chefs. A chef qualification in Asian food and at least 2 years of relevant experience are required. This role offers a permanent contract with an annual salary of €34,000 and a full-time schedule of 38 hours per week.

Qualifications

• Minimum 2 years of experience in Asian food preparation.
• Ability to follow health codes and cleanliness standards.
• Experience in training and supervising junior chefs.

Responsibilities

• Collaborate with the head chef to prepare menus.
• Order and keep stocked common ingredients.
• Train junior chefs in best practices and safety.

Skills

Asian cuisine expertise

Team collaboration

Supervision of junior chefs

Education

Chef qualification in Asian food

Job description

Application Details

In order to work in Ireland a non‑EEA National, unless 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

CN Noodle Ltd t/a Sushi & Go at 4A Montague Street, Dublin 2 D02T803 is looking for a Chef de Partie in Asian style. Requires a chef qualification in Asian food and at least 2 years of experience in Asian food. Permanent contract. Annual salary of €34,000 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.

Essential and other important responsibilities and duties may include, but are not limited to the following:

• 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, and seafood


• 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 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

Please email CV to [e-mail].

Sector

• Accommodation and food service activities

Career Level

• Experienced [Non‑Managerial]