Chef De Partie

ISHITA & AYAANSH LIMITED; Rathcoole; On-site; EUR 28,000 - 36,000; Full time

Job summary

ISHITA & AYAANSH LIMITED is hiring an experienced kitchen professional for Rathcoole, Ireland. You will prepare, cook, and present dishes in your section, following recipes and portion guidelines to ensure consistency.

As a member of our kitchen team, you will organize your area, maintain hygiene and safety standards, train junior staff, and collaborate with sous chefs to deliver high-quality meals under pressure.

Qualifications

• Minimum experience in a busy kitchen environment.
• Ability to follow recipes and portion sizes.
• Maintain hygiene and safety standards.

Responsibilities

• Prepare, cook, and present dishes in their section.
• Follow recipes and portion guidelines.
• Ensure consistency in taste, texture, and presentation.
• Organize and maintain the area/ place.
• Keep workstation clean, stocked, and efficient.
• Ensure smooth service from their section.
• Train and guide junior staff.
• Share cooking techniques and kitchen standards.
• Monitor stock levels for their section.
• Report shortages or needs to sous chef/head chef.
• Reduce food waste and optimize usage.
• Work efficiently under pressure.
• Resolve ingredient or equipment issues quickly.
• Adapt dishes for dietary or special requests.

Skills

Food preparation

Cooking techniques

Teamwork

Communication

Adaptability

Quality control

Stock management

Job description

Unit 2, Joyce House,, Main Street, , Rathcoole,, Dublin 24, D24 A2CF

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

• Food Preparation & Cooking: • Prepare, cook, and present dishes in their section. • Follow recipes and portion guidelines. • Ensure consistency in taste, texture, and presentation.
• Sections Management: • Organize and maintain the area/ place. • Keep workstationclean, stocked, and efficient. • Ensure smooth service from their section.
• Quality & Safety Control: • Check freshness and quality of ingredients. • Maintain hygiene and follow safety standards. • Store and label food correctly.
• Teamwork & Communication: •Coordinate with other kitchen sections. • Communicate effectively with sous chefs and head chef. • Support commis chefs andtrainees.
• Training & Development: • Train and guide junior staff. • Share cooking techniques and kitchen standards.
• Stock & Inventory Control: • Monitor stock levels for their section. • Report shortages or needs to sous chef/head chef. • Reduce food waste and optimize usage.
• Adaptability & Problem Solving: • Work efficiently under pressure. • Resolve ingredient or equipment issues quickly. • Adapt dishes for dietary or special requests.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]