Chef De Partie

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
AGT Food Service Ltd. trading as Oak & Bean, Cloncollog, Tullamore, Offaly, also trading as Salkara, Unit 8, The Village, Stepaside, Dublin D18N231 require a Chef de Partie to join the AGT Food Service team, to perform the following functions: Efficiently operate of an assigned kitchen section during preparation and service. Prepare, season and cook a varied menu from fresh ingredients, including traditional breakfast and lunch dishes, traditional Indian cuisine and modern Indian dishes. Carry out mise en place and section preparation, including meats, vegetables, sauces, marinades, spice blends, breads, doughs and other ingredients as required. Ensure consistent standards of taste, quality, portion control and presentation. Supervise and instruct Commis Chefs and kitchen assistants within the section and organise preparation tasks during service. Coordinate with the Head Chef, Sous Chef and other kitchen sections to ensure timely and efficient service. Maintain HACCP, food hygiene, allergen control, temperature control and kitchen health and safety standards. Monitor section stock, storage and stock rotation, assist with deliveries and minimize food waste. Maintain cleanliness and organization of the section and equipment and assist with stock-takes, deep cleaning and menu or daily-special preparation as required. Requirements At least 2 years' experience in a similar/culinary role. Ability to operate a kitchen section independently during busy service and supervise junior kitchen staff. Demonstrated ability to prepare and cook dishes from fresh, raw ingredients to a consistent standard. Experience with traditional Indian cooking techniques, including spice preparation, curry bases, tandoor/grill cooking and Indian breads. Good knowledge of HACCP, food hygiene, allergen management and kitchen health and safety. Experience with food storage, stock rotation and maintaining appropriate ingredient levels. Ability to work effectively as part of a professional kitchen brigade and communicate clearly with colleagues.