Chef de Partie: Craft High-Quality Dishes in Dublin Kitchen

Home Fare Services Ltd.; Dublin; On-site; EUR 33,000 - 40,000; Full time

Benefits offered by this job

Training and development

Employee meals

Bike-to-Work Scheme

TaxSaver commuter ticket

Job summary

Home Fare Services Unlimited Company is recruiting a Chef de Partie for our Head Office kitchen in Finglas, Dublin 11. You will join a professional team and handle high‑quality food preparation for 39 hours per week, with a salary of €36,605 per annum.

The successful candidate will have at least 1 year of chef experience, strong food safety knowledge, and a commitment to quality. A culinary qualification is desirable and flexibility to shifts is required.

Qualifications

• Minimum 1 year experience as a Chef.
• Knowledge of HACCP and food safety requirements.
• Ability to work efficiently under pressure in a busy kitchen.
• Good teamwork and communication skills.
• Flexibility to work the required shifts.

Responsibilities

• Prepare and cook food to a consistently high standard.
• Manage and maintain an organised kitchen section.
• Ensure food is prepared and presented according to company recipes and standards.
• Maintain high standards of food quality, hygiene and presentation.
• Follow HACCP, food safety and health and safety procedures.
• Monitor stock levels and communicate requirements.
• Work closely with the wider kitchen team to ensure smooth kitchen operations.
• Support junior kitchen staff when required.
• Contribute to a positive and professional working environment.

Skills

Food preparation

Cooking techniques

Teamwork

Communication

Under pressure

Education

Culinary qualification

Job description

Home Fare Services Unlimited Company is recruiting a Chef de Partie for our Head Office kitchen in Finglas, Dublin 11. You will join a professional team and handle high‑quality food preparation for 39 hours per week, with a salary of €36,605 per annum.

The successful candidate will have at least 1 year of chef experience, strong food safety knowledge, and a commitment to quality. A culinary qualification is desirable and flexibility to shifts is required.