Chef de Partie

MWeds; Dún Laoghaire-Rathdown; On-site; EUR 28,000 - 36,000; Full time

Job summary

ROOTS DUN LAOGHAIRE is seeking a Chef de Partie to join the busy kitchen at The DLR Lexicon Library, Moran Park, Dun Laoghaire, Co. Dublin. You will be responsible for daily food prep, maintaining HACCP standards, and supervising junior staff.

Qualified candidates have 2 years’ experience in a fast-paced kitchen, can showcase local ingredients, and ensure high culinary quality while minimizing waste. This role is on-site at the library.

Qualifications

• 2 years’ experience as Chef de Partie in a busy kitchen.
• Ability to showcase available local and seasonal ingredients.
• Strong knowledge of HACCP and kitchen hygiene standards.

Responsibilities

• Daily food preparation, meeting the quality and standards of HACCP.
• Responsible for maintaining the hygiene of the kitchen.
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
• Avoid unnecessary wastage.
• Supervision and training of junior and new kitchen staff.
• Estimating the daily production needs, avoiding unnecessary wastage.
• Manage stocks in a responsible manner.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in developing daily and seasonal menu items.
• Operate and maintain all equipment of the kitchen following H&S procedures.
• Ensuring a friendly working environment where creativity, continuous improvement, and constructive criticism are standard.

Skills

HACCP compliance

Kitchen management

Food preparation

Team supervision

Job description

The DLR Lexicon Library, Moran Park, Dun Laoghaire, Ireland

• City The DLR Lexicon Library, Moran Park, Dun Laoghaire
• Province Co. Dublin
• Country Ireland
• Postal Code A96 H283

Job Description

Employer: HOWDY DOODY LIMITED T/A ROOTS DUN LAOGHAIRE

Location: The DLR Lexicon Library, Moran Park, Dun Laoghaire, Co. Dublin, A96 H283

Hours: 39 hrs/w

Responsibilities

• Daily food preparation, meeting the quality and standards of HACCP.
• Responsible for maintaining the hygiene of the kitchen
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
• Avoid unnecessary wastage.
• Supervision and training of junior and new kitchen staff.
• Estimating the daily production needs, avoiding unnecessary wastage.
• Manage stocks in a responsible manner.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in developing daily and seasonal menu items.
• Operate and maintain all equipment of the kitchen following H&S procedures.
• Ensuring a friendly working environment where creativity, continuous improvement, and constructive criticism are standard.

Requirements

• 2 years’ experience as Chef de Partie in a busy kitchen.
• Ability to showcase available local and seasonal ingredients.