Chef de Partie

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.

Section Management:

Run a specific kitchen station independently, ensuring smooth operations, precise timing, and consistency during service.

Food Preparation & Presentation:

Prepare, cook, and plate dishes to the exact standards set by the Head Chef.

Staff Supervision:

Train, mentor, and delegate tasks to Commis Chefs and kitchen assistants.

Quality & Waste Control:

Monitor portion sizes, manage inventory, and minimize food waste within the assigned section.

Safety & Sanitation:

Enforce strict hygiene, sanitation, and HACCP procedures, keeping the workstation spotless

Experience:

requires 2–4 years in a professional kitchen, often progressing from a Commis Chef role.

Culinary Knowledge:

Deep understanding of cooking techniques, flavor profiles, and ingredients related to your specific section.

Multitasking & Organization:

Ability to remain calm and focused under the high pressure of a busy service