Chef de Partie

MWeds; Limerick; On-site; EUR 28,000 - 36,000; Full time

Job summary

The Curragower in Limerick is seeking a Chef de Partie to join our busy kitchen. You will be responsible for daily food preparation, upholding HACCP standards, and guiding junior staff to deliver quality dishes.

Working 39 hours per week on site at Clancy Strand Taverns, you will manage stocks, assist in developing daily and seasonal menus, and ensure every plate meets our strict quality criteria.

We value creativity, teamwork, and a commitment to continuous improvement in a friendly environment.

Qualifications

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

Responsibilities

• Daily food preparation, meeting the quality and standards of HACCP.
• Maintain 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

2 years’ experience as Chef de Partie

Source local and seasonal ingredients

Job description

Job Description

Employer

The Curragower

Location

Clancy Strand Taverns, Limerick, V94TDF3

Weekly Hours

39 hours per week

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.