Chef de Partie

Your tasks

• Station Management: Take full responsibility for the daily setup, ingredient preparation, service, operation, and post-service breakdown and cleaning of the kitchen line.
• Culinary Execution: Cook, portion, and present high-quality dishes according to the established restaurant recipes and standards during busy service periods.
• Staff Supervision: Direct, support, and train junior Commis Chef’s and Kitchen Porters working with you in the kitchen.
• Inventory & Stock Care: Monitor stock levels, request orders from the Head Chef, and enforce strict First-In, First-Out (FIFO) food rotation to prevent waste. Lead in safely receiving, checking, and storing incoming food shipments and supplies.
• HACCP & Hygiene Compliance: Keep your workstation spotlessly clean and organized. Rigorously follow food safety procedures, document required temperature checks, and maintain full compliance with Irish Food Safety Authority (FSAI) guidelines.

Requirements

• A minimum of 2 years of documented professional kitchen experience in a busy, full service restaurant or hotel.
• Legal entitlement to work in Ireland
• Strong working knowledge of HACCP rules, safe food handling, and kitchen safety.
• Prior professional experience in Korean cuisine or authentic East Asian cooking techniques with a proven ability to prepare and execute specialized menu items.
• Knowledge and experience with Korean flavour profiles, ingredients, and preparation methods
• Good conversational and professional English skills to effectively communicate with the wider kitchen team under high pressure.
• Basic culinary qualifications, vocational diplomas, or food safety certifications are highly advantageous.