Chef de Partie: Precision Cooking & Kitchen Leadership

SURREY HILLS HOLDINGS (PRIVATE LIMITED); Dublin; Presencial; EUR 28.000 - 36.000; Jornada completa

Descripción de la vacante

SURREY HILLS HOLDINGS (PRIVATE LIMITED) in Ireland is seeking a hands-on Chef de Partie who takes pride in preparing quality food and keeping kitchen operations running smoothly during service. You will manage your section, cook and present dishes to established standards, and guide junior staff to ensure consistency and efficiency.

Responsibilities include stock checks, assisting with ordering, maintaining hygiene standards, and supporting the Head Chef with daily specials and menu planning.

Formación

• Relevant culinary qualifications and food safety certification are an advantage.
• Candiates who can start immediately or at short notice are encouraged to apply.
• Good knowledge of cooking techniques, kitchen operations and food safety practices.

Responsabilidades

• Manage your assigned kitchen section and ensure smooth operations during service.
• Prepare, cook and present dishes according to established recipes, portion sizes and quality standards.
• Ensure food is prepared on time and consistently meets the restaurant’s standards.
• Guide junior kitchen staff on food preparation, cooking techniques and daily duties.
• Check stock levels and assist with ordering, receiving and proper storage of ingredients.
• Monitor ingredient freshness, practise proper stock rotation and minimise food wastage.
• Maintain cleanliness and comply with food hygiene, workplace safety and kitchen procedures.
• Support the Head Chef and Sous Chef with menu preparation, daily specials and kitchen operations.
• Coordinate with other kitchen sections and the service team to ensure timely order delivery.

Descripción del empleo

SURREY HILLS HOLDINGS (PRIVATE LIMITED) in Ireland is seeking a hands-on Chef de Partie who takes pride in preparing quality food and keeping kitchen operations running smoothly during service. You will manage your section, cook and present dishes to established standards, and guide junior staff to ensure consistency and efficiency.

Responsibilities include stock checks, assisting with ordering, maintaining hygiene standards, and supporting the Head Chef with daily specials and menu planning.