Chef de Partie

LESV LIMITED; Dublin; On-site; EUR 36,000 - 38,000; Full time

Job summary

Zakura Izakaya in Dublin 4 is seeking a Chef de Partie to support our Japanese sushi kitchen. You will work closely with the head chef to prepare menus, manage station prep, and maintain high standards of cleanliness.

The role requires a chef qualification in Asian cuisine and at least two years’ experience in Asian food; contract is permanent and is paid at €37,000 per year for a 38-hour week.

Qualifications

• Chef qualification in Asian cuisine required.
• At least 2 years experience in Asian food.

Responsibilities

• Work with Head Chef to prepare menus, including specials.
• Order, prepare and stock common ingredients for all cooking stations.
• Follow Head Chef guidance in preparation and presentation of meals.
• Maintain health codes and cleanliness in kitchen and storage areas.
• Train and supervise junior chefs on best practices, safety, and cleanliness.
• Check plating accuracy and portion size.
• Communicate shortages to Head Chef.

Skills

Asian cuisine

Education

Chef qualification in Asian food

Job description

ZAKURA IZAKAYA, 7 Baggot St Upr, Dublin 4, D04 K7H1

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

Zakura Restaurant at 7 Upper Baggot Street, Dublin 4 is looking for Chef de Partie in Japanese sushi.

• Chef qualification in Asian food is required
• At least 2 years experiences in Asian Food
• Permanent Contract
• Annual Salary of €37,000 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.

Duties And Responsibilities

• 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

Tel: Ying 0894304787

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]