Chef de Partie

Following years of highly successful trading at our flagship Dublin location, our ownership group is expanding. We are launching a brand-new corporate entity, Wings Nova International Cork Limited, to introduce a premium international and Pan-Asian dining experience to the Merchant's Quay Shopping Centre in the heart of Cork City. We are building a foundational, world-class culinary team and are seeking 10 talented, highly motivated Chefs de Partie to establish and maintain our high-volume kitchen operations.Job SummaryWe are seeking experienced, permanent Chefs de Partie to take ownership of designated culinary sections, specializing in premium Pan-Asian dining.

This is a core kitchen position. You will initially assist with recipe scaling, kitchen workflows, and menu testing during the launch phase, and permanently manage food preparation, section stock, and culinary consistency year-over-year.Key Responsibilities (Ongoing & Long-Term)- Food Preparation & Cooking: Prepare, cook, and present high-quality Chinese and Japanese specialty dishes according to company recipes and presentation standards.- Section Management: Maintain complete control over your designated station, ensuring ingredients are prepped, organized, and adequately stocked for high-volume service.- Quality & Consistency: Continuously monitor food quality, portion sizes, and presentation standards on the buffet line or service counter.- HACCP & Hygiene: Enforce strict food safety protocols, temperature monitoring, and deep cleaning schedules in accordance with Food Safety Authority of Ireland (FSAI) regulations.- Stock Control: Manage ingredients efficiently to minimize kitchen waste and accurately report stock replenishment needs to the culinary management team.Candidate Requirements- Experience: A minimum of 2 years of relevant working experience in a professional, fast-paced kitchen specializing in Asian culinary arts is essential.- Qualifications: A formal professional culinary qualification or culinary arts certificate is highly preferable.- Specialist Knowledge: Strong practical knowledge of Chinese cooking techniques (e.g., wok control, roasting, dim sum) and Japanese cuisine preparation (e.g., sushi, sashimi, ramen bases, tempura).- Food Safety: Comprehensive understanding of food hygiene systems and standard HACCP principles.- Language: Professional working proficiency in English is required to maintain a safe, collaborative kitchen environment.

Fluency in Chinese (Mandarin or Cantonese) is essential to accurately interpret authentic traditional recipes, communicate seamlessly within a specialized Pan-Asian culinary team, and maintain precise consistency across specialized cooking techniques.