Chef de Partie

Kongu Nadu Restaurant Limited; Tallaght; On-site; EUR 28,000 - 36,000; Full time

Benefits offered by this job

Sick pay

Job summary

Kongu Nadu Restaurant Limited in Ireland is seeking an experienced Chef de Partie specializing in Kongu Nadu cuisine to oversee kitchen tasks and craft authentic dishes.

You will supervise kitchen activities and prepare a range of chicken, mutton, and fish dishes, including parotta with salna. This full-time, on-site role requires a passion for South Indian flavors and maintaining high hygiene standards.

Qualifications

• Minimum 2 years' experience as a Chef de Partie.
• Expertise in Kongu Nadu-style cooking techniques and spice blends.
• Ability to prepare a wide range of chicken, mutton, and fish dishes (curries, gravies, fry, biryani, etc.).
• Proficiency in making parotta, salna, and other vegetarian dishes typical of Kongu Nadu cuisine.
• Strong knowledge of traditional South Indian ingredients and flavor profiles.
• Menu planning and innovation while preserving authenticity.
• High standards of food hygiene, safety, and presentation.

Responsibilities

• Maintain high standards of taste, hygiene, and presentation, supervise other kitchen staff and kitchen activities.
• Prior experience in South Indian cuisine and knowledge of Kongu Nadu flavors is essential.

Skills

Chef de Partie

Kongu Nadu cuisine

South Indian spices

Food hygiene

Menu planning

Seafood dishes

Job description

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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

We are seeking an experienced chef specializing in authentic Kongu Nadu cuisine from South India. The role involves preparing traditional non-vegetarian dishes (chicken, mutton, fish) and vegetarian specialties using regional spices and cooking techniques. The chef will design and execute a menu featuring Kongu Nadu delicacies, including parotta with salna and other signature dishes.

Responsibilities

• Maintain high standards of taste, hygiene, and presentation, supervise other kitchen staff and kitchen activities.
• Prior experience in South Indian cuisine and knowledge of Kongu Nadu flavors is essential.

Essential Skills Required

• Minimum 2 years' experience as a Chef de Partie
• Expertise in Kongu Nadu-style cooking techniques and spice blends
• Ability to prepare a wide range of chicken, mutton, and fish dishes (curries, gravies, fry, biryani, etc.)
• Proficiency in making parotta, salna, and other vegetarian dishes typical of Kongu Nadu cuisine
• Strong knowledge of traditional South Indian ingredients and flavor profiles
• Menu planning and innovation while preserving authenticity
• High standards of food hygiene, safety, and presentation
• Multi-country culinary exposure and adaptability to diverse cooking styles

Job Type and Working Hours

Job Type: Full-time

Work Location: In person

Work Hours: 39 per week (3x roles available)

Benefits

• Sick pay

Sector

• accommodation and food service activities

Career Level

• Experienced [Non-Managerial]