Find Commis chef Jobs

Sous Chef
Dion Dublin —DUBLIN 2, County Dublin
- From €45,000 a year
- Full-time
- Cooking
- Continuous improvement
- No degree
- Employee discount
Quick apply
23h
Chef De Partie
Loyola Group —Dublin, County Dublin
- Full-time
- Cooking
- No degree
Quick apply
14d
Chef de partie
Romantic Castles of Ireland —Bailieborough, County Cavan
- €34,000 a year
- Full-time
- Hotel
- Restaurant experience
Quick apply
Chef de Partie
Cahir House Hotel —Cahir, County Tipperary
- From €36,605 a year
- Overtime
- Cooking
- English
- No degree
Quick apply
2d
Chef de Partie
The Grace Westport Estate —Westport, County Mayo
- Full-time
- Hospitality
- Hotel
- Restaurant experience
Quick apply
Production Commis Chef - Mince Pie Production
Avoca —Bray, County Wicklow
- Full-time
- Bakery
- Communication skills
- Kitchen experience
- Employee assistance program
- Referral programme
Quick apply
1d
Mediterranean Chef De Partie | Riva Restaurant at The Europe Hotel & Resort
The Europe Hotel & Resort —Killarney, County Kerry
- Full-time
- Cooking
- English
- Hotel
- Employee discount
Quick apply
Pastry Sous Chef
Castlemartyr Resort —Cork, County Cork
- Weekend availability
- Cooking
- No degree
- Resort
Quick apply
Chefs of all level s
The SpitJack —Limerick, County Limerick
- English
- Kitchen experience
- Annual leave
Quick apply
17h
Chef de Partie, Nove, Malahide
Oliver Dunne Restaurants —Malahide, County Dublin
- Part-time
- Cooking
- Organisational skills
Quick apply
Chef De Partie
The Auld Triangle —Loughrea, County Galway
- €16–€20 an hour
- Part-time
- Cooking
- English
- No degree
Quick apply
12d
Kitchen Porter
Coffeeangel —Dublin, County Dublin
- €14 an hour
- Part-time
- Hospitality
- Driving
- Kitchen experience
- Annual leave
- Sick pay
Quick apply
Chef de Partie
Morans Oyster Cottage —Kilcolgan, County Galway
- €16–€17 an hour
- Full-time
- Kitchen experience
Quick apply
6d
Junior Chef de Partie
Claregalway Hotel —Claregalway, County Galway
- Weekend availability
- Cooking
- Hotel
- In-person
- Relocation assistance
Quick apply
2h

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Kitchen Porter
Coffeeangel —Dublin, County Dublin
Paid birthday day off after successful completion of probationary period. Complete cleaning checklists and follow food safety rules (HACCP).
€14 an hour
Quick apply
Pastry Sous Chef
Castlemartyr Resort —Cork, County Cork
To ensure all agreed cleaning schedules and adhered to and HACCP guidelines and principles are followed so to monitor food safety and hygiene safety in the…
Quick apply

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Sous Chef

Dion Dublin
DUBLIN 2, County Dublin

Quick apply

Job details

Permanent | Full-time
From €45,000 a year
23 hours ago

Benefits

Food allowance
Employee discount

Qualifications

Food hygiene
Cooking
Continuous improvement
Organisational skills
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

Job Description – Sous Chef

Job Title: Sous Chef
Reports To: Head Chef
Department: Kitchen
Location: Díon

Role Purpose

The Sous Chef is responsible for leading the day-to-day operation of designated kitchen sections while supporting the Head Chef in delivering exceptional food quality, consistency, hygiene standards and team performance. Working as part of a leadership team of five Sous Chefs, the role requires excellent organisational skills, strong leadership and the ability to manage high-volume service while maintaining the highest culinary standards.

Key ResponsibilitiesKitchen Operations

Oversee the daily operation of assigned kitchen sections.
Ensure all dishes are prepared and presented to company standards.
Maintain consistency, quality and portion control at all times.
Support the Head Chef in executing service during breakfast, lunch, dinner and private events.
Ensure all mise en place is completed before service begins.
Monitor ticket times and ensure efficient kitchen flow during busy periods.
Assist with menu implementation and seasonal menu changes.

Leadership & People Management

Supervise, motivate and develop Chef de Parties, Commis Chefs and Kitchen Porters.
Lead by example through professionalism, organisation and work ethic.
Conduct daily briefings with kitchen staff.
Provide coaching, mentoring and on-the-job training.
Assist in identifying future leaders within the kitchen.
Promote teamwork and maintain a positive working environment.

Food Quality

Ensure every dish leaving the kitchen meets company standards.
Monitor food taste, presentation and consistency.
Carry out regular quality checks throughout service.
Report any quality concerns immediately to the Head Chef.

Health & Safety

Ensure full compliance with HACCP and food safety legislation.
Maintain excellent kitchen hygiene standards.
Ensure all cleaning schedules are completed.
Enforce safe working practices.
Ensure all temperature records and food safety documentation are completed accurately.

Stock Control

Assist with ordering and stock management.
Monitor stock levels and reduce unnecessary waste.
Ensure correct stock rotation (FIFO).
Assist with monthly stocktakes.
Report shortages and equipment issues promptly.

Financial Responsibilities

Help achieve agreed food cost targets.
Minimise waste through effective planning.
Ensure correct portion control.
Protect company assets and equipment.

Service Standards

Maintain calm, organised leadership during high-volume service.
Work closely with Front of House to ensure excellent guest satisfaction.
Resolve kitchen issues quickly and professionally.

Leadership Expectations

A Sous Chef is expected to:

Lead with integrity and professionalism.
Take ownership of their section.
Maintain exceptional personal standards.
Support colleagues across all kitchen areas.
Be approachable and solution-focused.
Drive continuous improvement.

Skills & Experience

Essential:

Minimum 3–5 years' experience in a high-volume professional kitchen.
Previous experience as Junior Sous Chef or Sous Chef.
Strong leadership and communication skills.
Excellent organisational ability.
Sound knowledge of HACCP and food safety legislation.
Ability to work under pressure.
Passion for food and continuous improvement.

Desirable:

Experience in premium casual dining or Michelin-standard kitchens.
Menu development experience.
Stock control and ordering experience.
Food Safety Level 3 qualification.

Key Performance Indicators (KPIs)

Food quality and consistency.
Service speed and ticket times.
Kitchen cleanliness and HACCP compliance.
Labour productivity.
Food cost and waste control.
Staff development and retention.
Guest feedback.
Team engagement and leadership.

Personal Attributes

The successful Sous Chef will be:

Calm under pressure.
Highly organised.
Positive and professional.
Detail-oriented.
Accountable.
Resilient.
Adaptable.
Passionate about developing people.
Committed to maintaining the highest culinary standards.

Ready to make your mark?

Apply now via Indeed or send your CV to [email protected], We look forward to welcoming

Job Types: Full-time, Permanent

Pay: From €45,000.00 per year

Benefits:

Employee discount
Food allowance

Experience:

Chef: 5 years (preferred)

Work Location: In person

Quick apply

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