Chef de Partie. South-East. Irlanda

Functions of the Role:

Prepare, cook, and present Indian dishes to high standards.

Assist in the creation of menu items and ensure they are executed consistently.

Oversee a specific section of the kitchen, ensuring all operations run smoothly.

Maintain cleanliness, organization, and adherence to food safety and hygiene standards.

Monitor ingredient freshness, portion sizes, and overall quality of dishes.

Ensure dishes are prepared according to restaurant recipes and presentation standards.

Work closely with the Head Chef and other kitchen staff to ensure efficient service.

Train and guide junior kitchen staff and assist in their development.

Manage stock levels for the assigned section and ensure ingredients are properly stored.

Coordinate with the Head Chef for ingredient ordering and minimizing waste.

Remuneration: €34,000 p.a.  39hrs/week

Requirements of the Role:

Previous experience as a Chef de Partie or in a similar role, preferably in Indian cuisine.

Strong knowledge of Indian spices, cooking techniques, and traditional dishes.

Excellent cooking and knife skills with attention to detail.

Ability to work under pressure in a fast-paced kitchen environment.

Formal culinary training or equivalent practical experience.

Understanding of food safety standards and kitchen hygiene practices.

Strong organizational skills and a proactive approach to tasks.

Ability to work both independently and as part of a team.

Good communication skills and willingness to learn and adapt.