Chef de Partie - Creative Kitchen, Evening Shifts

Gourmet Food Parlour; Connacht; On-site; EUR 28,000 - 38,000; Full time

Benefits offered by this job

Training & Career progression

Discounted Food

Free coffee on shift!

Shared Tips

Access to LMS Training Platform

Employee assist Program

Full time position

Job summary

Gourmet Food Parlour in Salthill, Ireland, is seeking a Chef de Partie to join our kitchen team. You’ll work in your designated section, preparing and presenting dishes with creativity while helping maintain a fun, friendly kitchen atmosphere.

This role offers a great work-life balance with evening openings only on Friday and Saturday, delivering daytime shifts and an early finish pattern and opportunities to grow within our culinary brigade.

Qualifications

• Culinary passion and desire to create exceptional dining experiences.
• Previous experience as a line cook or similar is preferred but not mandatory.
• Attention to detail affects dish quality.
• Teamwork is vital in a busy kitchen.
• Flexibility to handle different tasks and challenges in a bustling kitchen.
• In-depth knowledge of food safety practices to ensure a clean kitchen.

Responsibilities

• Culinary Expertise: cook and prepare dishes in your section.
• Section Ownership: manage your kitchen station and keep things running smoothly.
• Tasty Presentations: plate dishes with care for appealing presentation.
• Team Collaboration: support fellow chefs to deliver outstanding service.
• Quality Assurance: maintain high standards of taste and presentation.
• Freshness Focus: monitor ingredient quality and freshness.

Skills

Culinary Passion

Kitchen Experience

Attention to Detail

Team Player

Adaptability

Food Safety Awareness

Job description

Gourmet Food Parlour in Salthill, Ireland, is seeking a Chef de Partie to join our kitchen team. You’ll work in your designated section, preparing and presenting dishes with creativity while helping maintain a fun, friendly kitchen atmosphere.

This role offers a great work-life balance with evening openings only on Friday and Saturday, delivering daytime shifts and an early finish pattern and opportunities to grow within our culinary brigade.