Chef de Partie / Specialist Chef

Company Details Confidential; Sallins; On-site; EUR 38,000 - 62,000; Full time

Job summary

Company Details Confidential is seeking an experienced kitchen professional to lead a designated section during service and ensure top quality dishes. Applicants should hold a Culinary Arts/Professional Cookery qualification or have 2–3 years of verifiable commercial cooking experience, with strong HACCP knowledge, allergen management, and excellent teamwork.

Flexibility for split shifts, evenings, weekends and public holidays is required to maintain smooth restaurant operations.

Qualifications

• A recognised culinary qualification or 2–3 years of verifiable professional cooking experience.
• Solid HACCP knowledge, food safety and allergen management.
• Ability to work under pressure and communicate effectively within the team.

Responsibilities

• Prepare, cook, and present high-quality dishes in line with the menu.
• Manage a designated kitchen section during service and maintain standards.
• Monitor stocks, assist with ordering, and ensure proper storage (FIFO).
• Collaborate with Head Chef, Sous Chef and front-of-house staff for smooth service.
• Train and supervise junior kitchen staff and commis chefs.

Skills

2-3 years cooking experience

HACCP & food safety

Teamwork & communication

Shift flexibility

Education

Culinary Arts / Professional Cookery qualification

Job description

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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

Key Duties & Responsibilities: Prepare, cook, and present high-quality dishes in accordance with the restaurant's menu, recipes, and portion controls. Manage and run a designated section of the kitchen during service. Ensure all food is prepared in compliance with Irish food safety regulations, health & safety guidelines, and HACCP standards. Monitor stock levels, assist with ingredient ordering, and ensure proper storage and rotation (FIFO) to minimize waste. Maintain clean, organized, and sanitary work stations, kitchen equipment, and storage areas. Collaborate effectively with the Head Chef, Sous Chef, and front-of-house staff to ensure smooth kitchen service. Assist in training, guiding, and supervising junior kitchen staff and commis chefs.Candidate Requirements / Qualifications: A recognized qualification in Culinary Arts / Professional Cookery OR a minimum of 2–3 years of verifiable commercial cooking experience in a professional restaurant environment. Proven experience in preparing [e.g., European / Asian / Indian / Nepalese / Traditional] cuisine. Comprehensive understanding of HACCP, food safety, and allergen management. Ability to work effectively under pressure in a fast-paced kitchen environment. Excellent teamwork, punctuality, and communication skills. Flexibility to work shift patterns including split shifts, evenings, weekends, and public holidays.

• Sector: accommodation and food service activities

Career Level

• Managerial