Chef de Partie – Indian Cuisine

TRUE TASTE DINING LIMITED; Dublin; On-site; EUR 29,000 - 36,000; Full time

Job summary

TRUE TASTE DINING LIMITED, trading as Saffron Kitchen, seeks a Chef de Partie specialising in Indian cuisine for its restaurant in Ongar Village, Dublin 15. You will cook curries, biryanis, tandoori dishes and manage a kitchen section for lunch and dinner service.

Essential: at least 2 years of professional chef experience, strong knowledge of Indian cuisine, HACCP and allergen management, plus availability for evenings and weekends.

Qualifications

• Minimum 2 years professional chef experience.
• Experience in Indian cuisine: curries, biryanis, tandoori dishes.
• Knowledge of food safety, hygiene and allergen management.
• Ability to work efficiently during busy service and communicate with kitchen team.
• Evening and weekend shifts availability.

Responsibilities

• Prepare and cook Indian curries, biryanis, tandoori dishes, starters and breads.
• Manage an allocated kitchen section and prep for lunch and dinner service.
• Maintain consistent food quality, presentation and portion sizes.
• Follow HACCP procedures, allergen controls and kitchen hygiene standards.
• Monitor stock, minimise waste and assist with ingredient ordering.
• Collaborate with head chef and kitchen team for efficient service.

Skills

Catering

Hospitality

Collaboration

Teamwork

HACCP

Allergen management

English communication

Education

Level 5 qualification

Job description

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

TRUE TASTE DINING LIMITED, trading as Saffron Kitchen, seeks a Chef de Partie specialising in Indian cuisine for its restaurant in Ongar Village, Dublin 15.

Duties and responsibilities:

• Prepare and cook Indian curries, biryanis, tandoori dishes, starters and breads.
• Manage an allocated kitchen section and organise preparation for lunch and dinner service.
• Maintain consistent food quality, presentation and portion sizes.
• Follow HACCP procedures, allergen controls, safe food storage and kitchen hygiene standards.
• Monitor stock, minimise food waste and assist with ingredient ordering.
• Work with the head chef and kitchen team to ensure efficient service.

Requirements:

• A minimum of two years’ professional chef experience.
• Practical experience preparing Indian cuisine, including curries, biryanis and tandoori dishes.
• Knowledge of food safety, hygiene and allergen management.
• Ability to work efficiently during busy service and communicate effectively with the kitchen team.
• Availability for evening and weekend shifts.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 2
• Minimum Qualification: Level 5 (incl Leaving Certificate/ Leaving Certificate Applied/ Leaving Certificate Vocational Programme)

Desirable

• Ability Skills: Catering, Hospitality
• Competency Skills: Collaboration, Teamwork
• Competency Skills: HACCP , Manual Handling
• Specialising In: indian cuisine, tandoori cooking, south indian cooking, curry preparation, biryani preparation, haccp, allergen awareness, teamwork, english communication
• Driving Licence: None
• Languages: English A1-Beginner