Chef de Partie

MWeds Ltd; Waterford; Hybrid; EUR 28,000 - 34,000; Full time

Job summary

The Moorings in Dungarvan, Co Waterford, is seeking a Chef de Partie for a 39-hour week. You will handle daily food preparation, uphold HACCP standards, and supervise junior staff while working to maintain high hygiene and quality in a busy kitchen.

Responsibilities include menu development support, stock control, and ensuring a friendly, creative team environment with ongoing improvement. Local and seasonal ingredients should be highlighted in daily offerings.

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 HACCP standards.
• Maintain hygiene of the kitchen.
• Ensure dishes meet agreed standards.
• Avoid wastage.
• Supervise and train junior staff.
• Estimate daily production needs and manage waste.
• Manage stocks responsibly.
• Check quality of raw and cooked food.
• Assist in developing daily and seasonal menus.
• Operate equipment following H&S procedures.
• Foster a friendly, creative, improvement-driven environment.

Skills

2 years experience as Chef de Partie

Local and seasonal ingredients

Job description

Employer: Jim Quinn Dungarvan Ltd T/A The Moorings

Location: Davitt's Quay, Dungarvan, Co Waterford. X35 Y409

Weekly Hours: 39 hrs

Job Description

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.