Chefs de Partie

MASTERCHEFS HOSPITALITY LIMITED; Munster; On-site; EUR 28,000 - 38,000; Full time

Job summary

MASTERCHEFS HOSPITALITY LIMITED in Ireland seeks a Chef de Partie to run a specific kitchen section, report to the Sous Chef and prepare high-quality dishes meeting head chef standards. This role requires practical kitchen skills and a clean, well-stocked station.

You will assist with menu items, recipes and food safety, manage your section, train junior staff and maintain hygiene and portion control. A minimum of 2 years' relevant experience is required; English communication should be clear.

Qualifications

• Minimum 2 years relevant experience.
• Awareness of manual handling techniques.
• Experience with kitchen equipment.

Responsibilities

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Skills

Kitchen experience

English proficiency

Safety awareness

Job description

Application Details

In order to work in Ireland a non‑EEA national, unless 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

Chef de Partie runs a specific section in a kitchen and reports to the Sous Chef. The Chef de Partie must be able to prepare high‑quality food that meets the head chef's standards, while ensuring that the station is sanitary and well‑stocked.

Responsibilities

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Requirements

• Minimum 2 years relevant experience.
• Awareness of manual handling techniques.
• Experience with kitchen equipment.
• Experience with dangerous equipment such as knives.
• Understandable level of English spoken and written.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non‑Managerial]