Chef de Patie

Sunflower Chinese Takeaway; Leinster; On-site; EUR 24,000 - 30,000; Full time

Job summary

Sunflower Chinese Takeaway is seeking an experienced Kitchen Assistant to support head chefs in Dublin's bustling kitchens across multiple locations. You will help run daily kitchen operations, monitor stock, and ensure a clean, HACCP-compliant environment.

We value reliability, teamwork, and the ability to speak Mandarin. Minimum 2 years experience and Level 2 Certificate required; fluency in Chinese language (C2) is desirable for communicating with kitchen staff and suppliers.

Qualifications

• Essential: 2+ years experience in kitchen roles.
• Desirable: Mandarin language ability, Chinese cooking skills.
• Competencies: decision making, flexibility, teamwork.

Responsibilities

• Assist the Head Chef and Sous Chef in the overall running of the kitchen.
• Adhere to HACCP regulations at all times.
• Support fellow kitchen staff and communicate needs to the Chef.
• Monitor stock levels and communicate shortages to the Chef.

Skills

Catering

Communications

Decision Making

Flexibility

Teamwork

Mandarin speaking

Chinese cooking

Fluent Chinese

Education

Level 2 Certificate

Job description

Multiple locations

THE SUNFLOWER, Unit 4, Orwell Sc, Orwell Pk, Templeogue, Dublin 6W, D6W DK70
CHINA CITY, 53 Decies Road, Ballyfermot, Dublin 10, D10 NF84

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.

Career Level

• Experienced [Non-Managerial]

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 2
• Minimum Qualification: Level 2 Certificate

Desirable

• Ability Skills: Catering, Communications
• Competency Skills: Decision Making, Flexibility, Teamwork
• Specialising In: ability to speak mandarin, chinese cooking
• Languages: Chinese C2-Master (Fluent)

Job Description

Assist the Head Chef/Sous Chef the overall running of the kitchen. Adhere to the HACCP regulations at all times. Support your fellow kitchen staff. Monitor stock levels. Monitor stock levels and communicate any shortages to the Chef.