Mise-en-Place & Food Prep: Prepare ingredients as directed by senior chefs, including washing, chopping, portioning, and seasoning meat, fish, and vegetables.
Station Support: Assist the Chefs de Partie and Head Chef during live service, ensuring cooking stations remain fully stocked and organized.
Basic Cooking Operations: Execute basic cooking techniques and follow standardized restaurant recipes under direct supervision to ensure consistency.
HACCP & Cleanliness: Maintain a highly sanitized workstation. Monitor and record food temperatures, assist with stock rotation (FIFO), and strictly uphold the standards of the Food Safety Authority of Ireland (FSAI).
Kitchen Deliveries: Assist in safely receiving, checking, and storing incoming food shipments and supplies.
Requirements
A legal minimum of 2 years of documented, professional kitchen experience
Fundamental understanding of kitchen hygiene standards and HACCP principles.
Ability to take direction well and communicate clearly within a fast-paced team.
Legal entitlement to work in Ireland
Knowledge and experience with Korean flavour profiles, ingredients, and preparation methods
Prior professional experience in Korean cuisine or authentic East Asian cooking techniques
Basic culinary qualifications, vocational diplomas, or food safety certifications are highly advantageous.
