Chef De Partie. Dublin. Irlanda

Indie Spice, are currently recruiting qualified and experienced Chef De Partie -

Indian Cuisine. The Chef De Partie position is a vital position. You will be head of your work station and

reporting to Head Chef or Sous Chef. You will be responsible for your stations overall day-to-day operation.

Co-ordination with other Chefs and working closely with the Head Chef, management and restaurant teams to

delivering a high-quality, fresh food while performing a professional service for our customers. The ideal

candidates must possess a 2 year’s working experience in Indian cuisine, preferably in a fast-paced busy

environment. This is an exciting opportunity for a self-motivated and career-oriented individual with a can-do

attitude, to progress their career in the hospitality industry. An excellent remuneration package is available for

the successful candidate. This is a full-time permanent job and requires working on weekends. 39 hours

weekly. Annual remuneration is €34000.00 per annum and other benefits. Chef De Partie is

mainly in charge of their food station preparation. Purchasing and storage of foods goods. Assisting the Head

Chef when it comes to writing menus and creating new recipes.

producing high-quality food preparation effectively. Assist Head Chef in the cooking process and ensure all

dishes are prepared within the time. Monitoring and recording all HACCP and food safety compliance. Ensure

all dishes leaving the kitchen are prepared to the approved standard of presentation. Avoid unnecessary

wastage, observe proper portion planning and control and act in a cost-effective, responsible manner. Ensure

excellent food hygiene practice is observed from storage through to preparation and service. Ensure the

kitchen equipment is in working order; report any maintenance issues to your Head Chef. Co-Ordinate with all

departments from the kitchen to the Restaurant Manager and senior management. Manage effectively to all

suppliers, manage inventory, and build rapport. Applicant must have a minimum of 2 years experience as a

Chef De Partie in reputable Indian Cuisine/Restaurant. Should have min 2/3 year experienced in Indian cuisine

working as a Commis Or DCDP (Demi Chef De Partie) Assistant/Commis Chef. A professional qualification

would be a distinct advantage. Must be standards-driven and detail-orientated. An excellent knowledge of

Indian Cuisine, Food Safety Hygiene and HACCP. Must have the ability to multi-task in a fast-paced

environment. Must be flexible to work and available for weekends. Must have a good command of the English

language.