Chef de Partie - Daytime Hours, HACCP & Professional Development

Avoca; Wicklow; 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 Kilmacanogue is seeking a Chef de Partie to uphold Avoca’s renowned standards in a busy kitchen. You will prepare dishes, support menu execution and ensure food safety, hygiene and quality across every service.

With 2–3 years in a professional kitchen and HACCP experience, you’ll work both independently and as part of a team, contribute to menu planning, manage orders and deliver consistently high presentation for our guests at Kilmacanogue.

Qualifications

• Culinary qualification or proven cooking experience.
• 2–3 years in a professional kitchen.
• Experience with HACCP documentation.
• Experience in menu planning.
• Ability to work on own initiative and as part of a team.
• Maintain high standards of personal hygiene.
• Excellent communication with staff and customers.

Responsibilities

• Maintain HACCP standards and health and safety compliance.
• Assist with menu planning and costings to protect GP margin.
• Assist with food orders using approved suppliers.
• Ensure daily completion of food safety/quality records.
• Lead the kitchen team to deliver high-quality food.
• Check and sign deliveries to ensure top produce.
• Ensure innovative food presentation and proper recording.
• Assist with stock takes as needed.
• Review kitchen hazard list weekly with Head Chef.
• Maintain good communication with clients, customers and staff.

Skills

Culinary qualification

Kitchen experience

HACCP experience

Menu planning

Teamwork

Personal hygiene

Communication skills

Job description

Avoca Kilmacanogue is seeking a Chef de Partie to uphold Avoca’s renowned standards in a busy kitchen. You will prepare dishes, support menu execution and ensure food safety, hygiene and quality across every service.

With 2–3 years in a professional kitchen and HACCP experience, you’ll work both independently and as part of a team, contribute to menu planning, manage orders and deliver consistently high presentation for our guests at Kilmacanogue.