Find Chef de partie / chef Jobs in Dundalk County Louth

Chef de Partie
Dundalk Stadium —Dundalk, County Louth
- €36,605 a year
- Full-time
- Hospitality
- Culinary experience
- Customer service
- Sick pay
Quick apply
8d
Chef de Partie / Chef
Prasad Food Limited T/A Raha Indian Cuisine —Dundalk, County Louth
- €36,605 a year
- Full-time
- Culinary experience
- English
- Food service experience
- Employee assistance program
- Employee discount
Quick apply
Chef - Full Time
Square Restaurant —Dundalk, County Louth
- From €16 an hour
- Full-time
- English
- Food service experience
- Restaurant experience
- Employee discount
Quick apply
Chef de Partie
Carr Golf —Louth, County Louth
- Part-time
- Cooking
- Organisational skills
- In-person
- Annual leave
Quick apply
1d

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Chef de Partie
Dundalk Stadium —Dundalk, County Louth
Maintain cleanliness and organisation of workstations, equipment, and food preparation areas. Oversee the day-to-day operation of the assigned section during…
€36,605 a year
Quick apply
8d
Chef de Partie / Chef
Prasad Food Limited T/A Raha Indian Cuisine —Dundalk, County Louth
Formal culinary training or equivalent apprenticeship is an advantage. Contribute to menu planning and specials based on seasonal and local produce.
€36,605 a year
Quick apply

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Chef de Partie

Dundalk Stadium
Dundalk, County Louth

Quick apply

Job details

Full-time
€36,605 a year
8 days ago

Benefits

Sick pay
On-site parking

Qualifications

Hospitality
Culinary experience
Customer service
Cooking
Supervising experience
Mentoring
Organisational skills
Food preparation
Restaurant experience
Communication skills
Hotel experience
Kitchen experience
Time management

Full job description

Job Title - Chef de Partie
Salary - €36,605.00 Annual
Working hours - 39 hours

Job Description

Dundalk Stadium is seeking a skilled and motivated Chef de Partie to join our professional kitchen team on a full-time, permanent basis. The successful candidate will be responsible for managing a designated kitchen section, preparing and presenting high-quality dishes, maintaining food safety standards, and supporting the smooth day-to-day operation of the kitchen. The role requires excellent culinary skills, strong organisational abilities, and a commitment to delivering exceptional food quality in a fast-paced hospitality environment.

Key Duties and Responsibilities

Prepare, cook, and present high-quality dishes within the designated kitchen section in accordance with established recipes and presentation standards.
Organise and manage daily mise en place to ensure efficient kitchen operations and timely service.
Oversee the day-to-day operation of the assigned section during service while maintaining consistency and quality.
Monitor food quality, portion control, and presentation to ensure compliance with company standards.
Ensure all food is prepared, stored, and handled in accordance with HACCP, food safety, hygiene, and allergen regulations.
Conduct stocktaking, stock rotation, inventory control, and assist with ordering supplies to maintain adequate stock levels.
Minimise food waste through effective stock management and efficient production planning.
Maintain cleanliness and organisation of workstations, equipment, and food preparation areas.
Supervise, support, and provide guidance to junior kitchen staff to ensure efficient teamwork and high performance.
Work collaboratively with the Head Chef and kitchen team to develop menus and improve operational efficiency.
Ensure compliance with all health and safety legislation, company policies, and standard operating procedures.
Assist with receiving deliveries, checking product quality, and ensuring proper storage of ingredients.
Contribute to maintaining a positive, professional, and productive kitchen environment.

Candidate Requirements

Essential:

Relevant qualification in Culinary Arts, Professional Cookery, or equivalent.
Minimum of two years' experience working in a professional commercial kitchen.
Experience working as a Chef de Partie or in a similar role.
Strong knowledge of food preparation techniques, kitchen operations, and culinary best practices.
Good understanding of HACCP principles, food safety, hygiene, and allergen management.
Excellent organisational and time management skills.
Ability to work efficiently under pressure in a fast-paced kitchen environment.
Strong communication and teamwork skills.
High attention to detail and commitment to maintaining food quality standards.

Desirable:

Experience in stock control, ordering, and inventory management.
Experience supervising or mentoring junior kitchen staff.
Knowledge of modern cooking techniques and menu development.
Previous experience within a busy restaurant, hotel, or hospitality environment.

Skills Required

Food Preparation & Cooking
Mise en Place
Kitchen Operations
HACCP Compliance
Food Safety & Hygiene
Allergen Management
Portion Control
Stocktaking & Inventory Control
Stock Rotation
Time Management
Teamwork
Communication Skills
Organisation Skills
Problem Solving
Attention to Detail
Customer Service

Pay: €36,605.00 per year

Benefits:

On-site parking
Sick pay

Work Location: In person

Quick apply

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