Chef de Partie

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Employer: GS Fresh Foods Limited  Trading As: Smoke N Spice  Place of Work: Unit C3, Block C, Bettystown Town Centre, Triton Road, Co. Meath, A92 YW2K  Company Address: MACE Black Bull, Dublin Road, Drogheda, A92 EPH2  Employment Type: Full-time, Permanent  Working Hours: 39 hours per week  Annual Salary: €36,605  Weekly Salary: €703.94  Hourly Rate: €18.05  Job DescriptionGS Fresh Foods Limited, trading as Smoke N Spice, is seeking an experienced and motivated Chef de Partie to join its kitchen team at Unit C3, Block C, Bettystown Town Centre, Triton Road, Co. Meath, A92 YW2K.The successful candidate will be responsible for managing an assigned section of the kitchen, preparing and cooking dishes to a high standard, maintaining food quality and consistency, and supporting the smooth operation of daily kitchen activities. The Chef de Partie will work closely with the Head Chef and other kitchen staff to ensure efficient food preparation and service.Key Duties and Responsibilities Prepare, cook and present dishes to a high standard in accordance with recipes and menu specifications. Manage and organise an assigned section of the kitchen during food preparation and service. Assist the Head Chef with daily kitchen operations and menu preparation. Coordinate with other kitchen staff to ensure timely and efficient food service. Maintain food quality, consistency, portion control and presentation standards. Monitor stock levels for the assigned section and assist with ordering ingredients when required. Ensure proper food storage, stock rotation and safe handling of ingredients. Minimise food waste and assist with effective portion and cost control. Follow food safety, hygiene and health and safety procedures. Keep the kitchen and assigned work area clean, organised and compliant with hygiene standards. Support and guide junior kitchen staff when required. Work effectively with the kitchen team during busy service periods.Requirements 2–5 years' experience in a professional kitchen or a similar chef role. Previous experience as a Chef de Partie or in a comparable kitchen position is an advantage. Experience in Indian, Asian, Nepalese, Thai or other restaurant cooking is desirable. A relevant qualification in Culinary Arts, Hospitality or Food Preparation is preferred but not essential. Good knowledge of food preparation, cooking techniques and presentation. Understanding of food safety, hygiene and kitchen health and safety standards. Knowledge of stock rotation, food storage, portion control and waste reduction. Strong organisational, communication and time-management skills. Ability to work effectively as part of a team in a fast-paced kitchen. Ability to maintain consistent food quality and work under pressure.

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