Chef de Partie

Oliver Dunne Restaurants; Dublin; On-site; EUR 36,000 - 48,000; Full time

Benefits offered by this job

Staff meals on shift

Staff discount across venues

Structured training and development

Job summary

Oliver Dunne Restaurant Group in Central Dublin is seeking a skilled Chef de Partie to manage a designated kitchen section, ensuring high standards of taste, presentation, and consistency during every service.

You will work closely with the Sous Chef and Head Chef to sustain pace and quality, train junior staff, and contribute to menu development within a structured, well-run kitchen environment.

Qualifications

• Minimum 2 years' experience as Chef de Partie or strong Commis Chef.
• Solid understanding of classical and modern cooking techniques.
• Proven ability to work cleanly, quickly, and accurately under pressure.
• Eligibility to work in Ireland.

Responsibilities

• Run an assigned section (e.g. larder, sauce, fish, pastry, grill) during service to meet group standards.
• Carry out mise en place to a high standard before service.
• Follow recipes, portion specs and plating guides precisely.
• Maintain HACCP and Food Safety Authority of Ireland standards.

Skills

Team-first attitude

Strong communication skills

Food hygiene knowledge

Ability to work under pressure

Education

Culinary qualification

Job description

Oliver Dunne Restaurant Group Central Dublin

Location: Central Dublin (venue to be confirmed within the Oliver Dunne Restaurant Group portfolio)

Contract Type: Full-Time, Permanent

Reports To: Sous Chef / Head Chef

About Oliver Dunne Restaurant Group

Oliver Dunne Restaurant Group operates a portfolio of restaurants across Dublin, built on a reputation for precise, seasonal, produce-led cooking and consistently high standards of execution. We are looking for a skilled and driven Chef de Partie to join one of our Central Dublin kitchens.

The Role

As Chef de Partie, you will take full responsibility for a designated section of the kitchen, ensuring dishes are prepared, cooked, and presented to the Group's exacting standards during every service. You'll work closely with the Sous Chef and Head Chef to maintain consistency, pace, and quality across the pass, while contributing to a positive and disciplined kitchen culture.

Key Responsibilities

• Run an assigned section (e.g. larder, sauce, fish, pastry, grill) independently during service, ensuring all dishes meet the Group's standards for taste, presentation, and consistency
• Carry out mise en place preparation to a high standard ahead of each service
• Follow recipes, portion specifications, and plating guides precisely
• Maintain excellent standards of food hygiene, safety, and cleanliness in line with HACCP and Food Safety Authority of Ireland (FSAI) requirements
• Monitor stock levels within your section and communicate ordering needs to the Sous Chef
• Minimise waste through careful preparation, storage, and stock rotation
• Support the training and supervision of Commis Chefs and kitchen porters working within your section
• Assist with new menu development, dish testing, and costing as required
• Ensure all equipment within your section is used correctly, cleaned, and maintained
• Communicate effectively and calmly with the wider kitchen and front-of-house team during service
• Cover other sections as needed to support the smooth running of the kitchen

Requirements

• Minimum 2 years' experience working as a Chef de Partie or strong Commis Chef ready to step up, ideally in a fast-paced, quality-focused restaurant
• A relevant culinary qualification is desirable but not essential
• Solid understanding of classical and modern cooking techniques
• Proven ability to work cleanly, quickly, and accurately under pressureStrong knowledge of food safety and hygiene standards
• A genuine passion for food, seasonality, and produce
• A team-first attitude with strong communication skills
• Flexibility to work evenings, weekends, and public holidays as required by the restaurant rota
• Eligibility to work in Ireland

What We Offer

• Competitive salary, reflective of experience
• Opportunities for progression within a growing restaurant group
• Staff meals on shift
• Staff discount across Oliver Dunne Restaurant Group venues
• A structured, well-run kitchen environment with genuine training and development
• The chance to work alongside experienced chefs in a group known for its standards

Oliver Dunne Restaurant Group is an equal opportunities employer.