Chef de Partie

SMOKIN BONES LIMITED; Dublin; On-site; EUR 32,000 - 42,000; Full time

Job summary

SMOKIN BONES LIMITED in Dublin is seeking a Chef de Partie to run a specific kitchen section, reporting to the Sous Chef. You will prepare high-quality dishes and ensure your station is sanitary and well-stocked.

Requirements include a minimum of 2 years relevant experience, awareness of manual handling, kitchen equipment experience, knife safety, and a good command of English. The role is based onsite at our Dublin 2 location.

Qualifications

• Minimum 2 years relevant experience.
• Awareness of manual handling techniques.
• Experience with kitchen equipment.
• Experience of dangerous equipment such as knives.
• Applicants must have a good command of the English language.

Responsibilities

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Skills

Kitchen experience

English language

Knife handling

Health and safety awareness

Manual handling

Job description

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

53.3451156616211;-6.26563692092896;SMOKIN BONES , 34 Essex Street East , Dublin 2 , D02 FN20 Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. Chef de Partie must be able to prepare high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

Responsibilities: Preparing, cooking and presenting high quality dishes within the speciality section. Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. Preparing meat and fish. Assisting with the management of health and safety. Assisting with the management of food hygiene practices. Managing and training any Commis Chefs. Monitoring portion and waste control. Overseeing the maintenance of kitchen and food safety standards.

Requirements: Minimum 2 years relevant experience. Awareness of manual handling techniques. Experience of kitchen equipment. Experience of dangerous equipment such as knives. Applicants must have a good command of the English language.

• Sector:

Career Level

• Experienced [Non-Managerial]