Job Title: Chef de Partie
Salary: €36,605 per annum
Hours of Work: 39 Hours per Week
Job Description
Thindi Phibsborough is seeking an experienced and enthusiastic Chef de Partie to join our dynamic kitchen team on a full-time, permanent basis. The successful candidate will be responsible for overseeing a designated section of the kitchen, preparing and presenting high-quality dishes, maintaining exceptional food safety and hygiene standards, and supporting the efficient day-to-day operation of the kitchen. The role requires strong culinary expertise, excellent organisational abilities, and the ability to perform consistently in a fast-paced hospitality environment while delivering outstanding food quality and customer satisfaction.
Key Duties and Responsibilities
- Manage and oversee an assigned kitchen section, ensuring smooth and efficient service throughout each shift.
- Prepare, cook, and present a wide range of dishes in accordance with established recipes, quality standards, and presentation guidelines.
- Organise daily mise en place to ensure all ingredients and equipment are prepared before service.
- Monitor food quality, consistency, portion control, and presentation to maintain company standards.
- Ensure full compliance with HACCP procedures, food safety legislation, hygiene regulations, and allergen management requirements.
- Assist in menu preparation and contribute ideas for seasonal dishes and special menu offerings.
- Monitor stock levels, conduct stock rotation using FIFO principles, and minimise food waste through effective inventory management.
- Assist with ordering food supplies, checking deliveries, and ensuring all ingredients are stored correctly.
- Supervise, train, and support junior chefs and kitchen assistants to promote teamwork and maintain operational standards.
- Maintain a clean, organised, and safe kitchen environment, ensuring all workstations and equipment are sanitised at all times.
- Collaborate closely with the Head Chef and kitchen management team to improve kitchen efficiency and maintain excellent service standards.
- Ensure compliance with all company policies, health and safety legislation, and standard operating procedures.
Candidate Requirements
Essential
- Relevant qualification in Culinary Arts, Professional Cookery, Hospitality, or equivalent practical experience.
- A minimum of two years' professional chef experience in a commercial kitchen environment is essential.
- Previous experience as a Chef de Partie, Chef, or Assistant Chef in a busy restaurant or hospitality environment.
- Strong knowledge of food preparation techniques, kitchen operations, and commercial cooking methods.
- Excellent understanding of HACCP principles, food safety regulations, hygiene standards, and allergen management.
- Experience with stock control, inventory management, food ordering, and waste reduction.
- Ability to supervise junior kitchen staff and maintain high standards during busy service periods.
- Strong organisational, communication, and time management skills.
- Ability to work efficiently under pressure while maintaining exceptional food quality.
- High attention to detail and commitment to delivering excellent customer dining experiences.
Desirable
- Experience in menu planning and menu development.
- Knowledge of modern cooking techniques and current food trends.
- Experience training and mentoring junior kitchen staff.
- Previous experience working in a high-volume restaurant or hospitality establishment.
Skills Required
- Professional Food Preparation & Cooking
- Kitchen Section Management
- Mise en Place
- Menu Preparation
- HACCP Compliance
- Food Safety & Hygiene
- Allergen Management
- Stock Control & Inventory Management
- FIFO Stock Rotation
- Food Cost Control
- Team Leadership
- Staff Supervision & Training
- Communication Skills
- Time Management
- Organisation Skills
- Problem Solving
- Attention to Detail
- Customer Service
Pay: €36,605.00 per year
Benefits:
Work Location: In person
