Chef de Partie – Daytime Hours, Growth & Benefits

Avoca Ireland; Ashford; On-site; EUR 28,000 - 36,000; Full time

Benefits offered by this job

Pension Scheme

Day time hours only

No split shifts

Professional Development

Employee Referral Bonus

Complimentary & concession staff meals

Family Friendly Policies

Employee Assistance Programme

Life Assurance Benefit

Cycle To Work Scheme

Health & Wellness Programmes

Job summary

Avoca Ireland in Mount Usher seeks a Chef de Partie to support the kitchen team in delivering high-quality dishes to a busy café and food market. You will work to Avoca standards, with a focus on HACCP compliance, consistent presentation, and accurate portioning.

The role requires 1–2 years in a professional kitchen, a relevant culinary qualification, and the ability to work on your own initiative and as part of a team.

Qualifications

• Relevant culinary qualification or professional kitchen experience.
• 1-2 years in a professional kitchen.
• Experience with HACCP documentation.
• Experience in menu planning.
• Ability to work on own initiative and in a team.
• Maintain high personal hygiene.
• Professional and courteous manner.
• Ability to manage multiple tasks.

Responsibilities

• Maintain high standards of hygiene, service and presentation.
• Assist with menu planning and costing to meet GP margins.
• Assist with food orders in line with purchasing policy.
• Ensure daily completion of Food Safety/Quality records.
• Lead kitchen team to deliver high standards.
• Check and sign deliveries to ensure quality ingredients.
• Ensure proper food presentation and temperature tracking.
• Assist with stock takes as appropriate.
• Maintain communication with clients, customers and staff.

Skills

Culinary skills

HACCP knowledge

Menu planning

Food safety

Teamwork

Education

Culinary qualification

Job description

Avoca Ireland in Mount Usher seeks a Chef de Partie to support the kitchen team in delivering high-quality dishes to a busy café and food market. You will work to Avoca standards, with a focus on HACCP compliance, consistent presentation, and accurate portioning.

The role requires 1–2 years in a professional kitchen, a relevant culinary qualification, and the ability to work on your own initiative and as part of a team.