Chef de Partie

OLIVE'S ROOM LIMITED; Dublin; On-site; EUR 35,000 - 43,000; Full time

Job summary

Olive's Room Limited (trading as Olive's Room) is recruiting an experienced Chef de Partie to join our tearoom in the Red Stables, St Anne's Park, Dublin. This role covers a 40-hour week and involves training to meet the standards of the Executive/Head Chef.

Candidates should have at least 2 years' CPD experience, pastry and breakfast service are a plus, and a strong knowledge of health and safety. You will help manage stock, cost recipes, and maintain food safety and cleanliness in a busy

Qualifications

• At least 2 years chef de partie experience in reputable kitchens.
• Experience with pastry and breakfast service is advantageous.
• Solid knowledge of general health and safety standards.

Responsibilities

• Follow training to prepare menu to standard set by Executive/Head Chef.
• Complete mise-en-place for service.
• Run pastry section or breakfast/lunch service as rostered.
• Assist with stock orders and rotation.
• Maintain cleanliness and safety in kitchen and comply with food safety training.
• Monitor operating costs and help control waste.
• Communicate effectively with team and customers.

Skills

Chef de Partie experience

Pastry knowledge

Breakfast service experience

Health and safety knowledge

Job description

The Red Stables, Mt Prospect Ave, Clontarf, Dublin 3, D03 X0C3

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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

Job post summaryDate posted: October 2, 2026Pay: €39,000.00 per yearJob description:Olive's Room Limited (trading as Olive's Room) is seeking to recruit an additional Chef de Partie to join our team in a historical location, a tearoom in the Red Stables, St Anne's Park, Dublin. 40 Hours per week.Duties and responsibilities:

• Following on the job training to prepare the menu consistently and to the standard required by the Executive/Head Chef.
• Learn about recipe development and innovation with your Executive/Head Chef.
• Following training, complete mise-en-place for service, ensuring it is sufficient to allow for the required standard of service.
• Having received appropriate training, run the pastry section, or breakfast or lunch service as rostered.
• Work with the Executive/Head Chef to manage stock orders, levels and rotation.
• Maintain regular and effective communication with your colleagues and the Executive and/or Head Chef.
• Learn to anticipate customer needs to enhance quality of service.
• Assist front of house staff to handle customer complaints.
• Identify and report hazards in the work place and report them to management.
• Following training comply with statutory and legal requirements for fire, hygiene, health and safety, licensing and employment.
• Maintain your workplace in a clean and tidy condition at all times in line with our standards and help to deep clean the kitchen on a daily and weekly basis.
• Comply with in-house health and safety procedures and complete all necessary food safety training as per Olive Room's training policy.
• Ensure your appearance and uniform are in accordance with the standard set in our uniform policy.
• Be aware and conscious at all times of operating costs and understand your role in controlling these.
• Have respect and pride for Olive's Room, its customers, its employees and its owners and be committed to our objectives and policies.
• Give full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner and to be flexible in assisting in response to business and customer needs.
• Attend training and coaching sessions organised by your supervisor, manager or human resources.
• Comply with Olive Room’s environmental policy in order to minimize our impact on the environment.

Skills, knowledge and experience required:

• At least 2 years chef de partie experience in kitchens acknowledged for good food.
• Experience and knowledge of pastry and breakfast service is an advantage.
• In depth knowledge of general health and safety standards.
• Following training, ability to complete health and safety records and audits.
• Ability to help with the cleaning of the kitchen.
• Capacity to work independently and as part of a team on a high volume breakfast lunch and dinner service.
• Following training, ability to manage stock and orders, as well as to cost recipes and manage waste.
• Good spoken and written English to communicate with the team and customers and to

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]