Chef de Partie
Core
Execute food preparation, stock rotation, and section management in a high-volume kitchen while maintaining strict food safety standards.
Role type
Chef de Partie (IC)
Builds
Production meals and menu items for on-site dining
Domain
Hospitality / Restaurant Operations
Required skills
diverse cooking techniques, stock rotation, food safety compliance, menu development, section management, food presentation
Preferred skills
experience in high-standard restaurants, Leaving Cert level education, NVQ qualification, passion for food and customer service, innovative flair
Technologies
none
Responsibilities
Food preparation, stock rotation, food labelling, general cleaning, ensuring Food and Health & Safety compliance, contributing to new product/menu development, running kitchen section efficiently
Seniority
Mid-level, hands-on IC