Chef de Partie We're looking for a dedicated and skilled Chef de Partie to join our dynamic kitchen team. This full-time role offers a fantastic opportunity to contribute to a bustling culinary environment, ensuring high standards of food quality, safety, and operational efficiency. Key Responsibilities As a Chef, you will be integral to our kitchen's success, focusing on: Food Quality & Safety: Overseeing and meticulously checking deliveries to ensure quality, quantity, and adherence to food safety standards. Maintaining exceptionally high culinary standards in the preparation, cooking, and presentation of all dishes. Helping to control food quality, portioning, plating, and minimizing waste. Ensuring strict compliance with all Health & Safety, Hygiene, welfare, by-laws, fire regulations, and emergency procedures. Kitchen Operations & Management: Reviewing daily production sheets with the Sous Chef to plan and execute tasks efficiently. Assisting in the production process and managing par stocks for meat, vegetables, and dry goods as determined by the Head Chef. Organizing and supervising the work of commis chefs and apprentices within your assigned section. Informing the team about cost optimization strategies and raw material waste reduction. Assisting with physical stock takes, managing stock rotation, and preparing potential food cost reports. Helping to develop and implement maintenance and cleaning schedules, assigning specific duties to maintain kitchen hygiene and tidiness. Representing the food production team daily. Team Leadership & Development: Ensuring all kitchen training is recorded and training records are up-to-date. Fostering a positive working relationship with suppliers and colleagues. Attending kitchen staff meetings and briefings. Equipment & Training: Participating in safety training for food handling equipment. Ensuring proper hygiene practices are consistently followed. Requirements Experience: Minimum of 2 years of experience as a Chef, preferably in a busy kitchen environment. Education: Leaving Certificate (preferred). Skills: Strong understanding of food safety and hygiene regulations. Proven culinary skills in food preparation, cooking, and presentation. Ability to supervise and organize junior kitchen staff. Excellent communication and teamwork abilities. Attention to detail and a commitment to quality. Compensation & Benefits Pay: €15.50 - €17.00 per hour Expected Hours: 35 - 45per week Additional Pay: Tips Yearly bonus Benefits: Company pension Food allowance On-site parking Sick pay Schedule Flexitime Work Location In person