Grill and Starters Chef de Partie at Espresso Catering Ltd
Nurney, County Kildare, Ireland -
Full Time


Start Date

Immediate

Expiry Date

19 Nov, 25

Salary

0.0

Posted On

20 Aug, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Communication Skills, Italian Cuisine

Industry

Hospitality

Description

We are looking for a skilled Grill and Antipasto Chef de Partie to join our team at a busy Italian restaurant located in Kildare Village. The ideal candidate will have a passion for Italian cuisine, attention to detail, and the ability to work efficiently in a fast-paced environment.

REQUIREMENTS

  • Previous experience as a Chef de Partie or similar role in a busy kitchen
  • Strong knowledge of Italian cuisine and ingredients
  • Ability to work under pressure and handle high-volume service
  • Good teamwork and communication skills
  • Valid work permit (if applicable)
    Job Type: Full-time

Benefits:

  • Employee discount

Experience:

  • chef de partie: 2 years (preferred)

Work Location: In perso

How To Apply:

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Responsibilities

GRILL SECTION RESPONSIBILITIES

  • Prepare, season, and cook meats, poultry, fish, and vegetables on the grill to required specifications.
  • Monitor grill temperatures and cooking times to ensure consistency and food safety.
  • Maintain mise en place for the grill station, including marinated meats, sauces, garnishes, and accompaniments.
  • Ensure proper portioning, presentation, and plating according to restaurant standards.
  • Monitor stock rotation, ensuring fresh supply and minimizing waste.
  • Clean and maintain grill equipment, ensuring compliance with food safety and hygiene standards.

ANTIPASTO SECTION RESPONSIBILITIES

  • Prepare and present a variety of cold starters, antipasti platters, and salads.
  • Slice and plate cured meats, cheeses, and other traditional antipasto items.
  • Create seasonal antipasto selections, ensuring variety and quality.
  • Maintain mise en place for antipasto station (marinated vegetables, condiments, dressings, etc.).
  • Monitor freshness and presentation of items throughout service.
  • Work closely with the Sous Chef and Head Chef to ensure smooth service.
  • Follow recipes, portion control, and presentation standards.
  • Assist in training in their section.
  • Maintain high standards of cleanliness, organization, and food hygiene in assigned stations.
  • Ensure adherence to HACCP and all health & safety regulations.
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