Job search Website in Ireland , Jobs in Dublin , Cork - Employee.ie - Catering & Restaurants

CHEF DE PARTIE

Fri, 19 Jun 2026 09:53:59 GMT

CHEF DE PARTIE

Location: 5 Points Deli and Cafe Limited, 59 MacCurtain Street, Cork, Eircode T23 F9DT

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

5 Points Deli and Cafe Limited, located at Ground Floor, 59 MacCurtain Street, Cork, Cork T23 F9DT, requires a Chef de Partie for its busy kitchen.

Activities:

Oversee the preparation and cooking of high-quality dishes in your designated section.

Ensure all food is prepared and presented to meet the restaurant's standards.

Manage and mentor junior staff and Commis Chefs.

Assist in the creation and development of new menu items. Maintain high standards of hygiene and cleanliness in your workstation.

To apply, send your CV at info@5points.ie

Chef de Partie

Fri, 29 May 2026 15:43:03 GMT

Chef de Partie required for full time position at Marqette, Terminal 1, Dublin Airport, Swords, Co. Dublin.

www.marqette.com

Marqette, the award winning food hall and restaurant in Dublin airport, is seeking to hire a Chef de Partie to join our kitchen team.

Full time permanent position.

39 hours per week.

Must have at least 2 years chef work experience and be experienced in professional cookery.

Duties and responsibilities will include:

Assisting the head and sous chefs during service.
Food prep before service.
Working on starters and main courses.
Helping with kitchen health and hygiene procedures.
Cooking food to order.

Salary per annum 36,605 Euro

Please apply in writing to Marqette, Terminal 1, Dublin Airport, Swords, Co. Dublin, or email cv to Allen Harrington allenh@wbg.ie

CHEF DE PARTIE

Fri, 05 Jun 2026 17:02:37 GMT

CHEF DE PARTIE

Location: HERE'S HEALTH CAFE 49/50 Oliver Plunket Cork Co. Cork Eircode T12H002

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

Job description:

Tynestyle Trading Limited is hiring for their restaurant HERE'S HEALTH CAFE, located at 49/50 Oliver Plunket, Cork Co. Cork T12 H002, and requires a Chef de Partie for it’s busy kitchen.

Activities: Oversee the preparation and cooking of high-quality dishes in your designated section. Ensure all food is prepared and presented to meet the restaurant's standards. Manage and mentor new staff and Commis Chefs. Assist in the creation and development of new menu items. Maintain high standards of hygiene and cleanliness in your workstation.

To apply, send your CV to Conor, Manager, at conor@hereshealth.ie

Experience: Chef de Partie: 2 years (required)

Chef de Partie

Fri, 15 May 2026 16:53:56 GMT

As a chef de Partie, you are responsible for the following duties and responsibilities 1. Prepare Indian food ( Able to work in curry and tandoor section) 2. Prepare a menu for a fine-dining Indian restaurant. 3. Prepare a menu for catering takeaway 4. Capable of maintaining food stock up to the mark. 5. Able to demonstrate HACCP

Chef de Partie

Fri, 15 May 2026 16:52:43 GMT

CHEF DE PARTIE

Wed, 03 Jun 2026 15:32:40 GMT

CHEF DE PARTIE

Location: The Storyteller 9 Grand Canal Street Lower Dublin 2 Eircode D02XD98

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

About the company

JBAR Hospitality Limited is a modern and dynamic dining establishment committed to offering high quality dishes and drinks, fresh ingredients and exceptional customer service.

We focus on flavor, creativity and consistency while maintaining a professional and collaborative kitchen environment.

We are now looking for a qualified Chef de Partie to join our culinary team and contribute to the continued success of the bar.

Main Responsibilities

Prepare, cook, and present dishes to consistently high standards.

Manage and operate your assigned kitchen section efficiently.

Support the Sous Chef and Head Chef in menu preparation and daily operations.

Ensure full compliance with HACCP, food safety guidelines, and kitchen hygiene standards.

Monitor portion control, stock rotation, and minimize food waste.

Maintain a clean, organized, and efficient working environment.

Contribute creative ideas for menu development and seasonal specials.

Benefits

Competitive salary of €36,605 per year (€18,05 per hour).

Opportunity to work in a motivating and professional culinary environment.

Long-term career growth opportunities.

Supportive team and a positive kitchen culture.

How to Apply

Please send your CV to johnmccormack1989@gmail.com

Include “Chef de Partie” in the subject line.

Chef De Partie - Hollystown Foodie Ltd. t/a Thindi Phibsborough

Wed, 20 May 2026 09:33:43 GMT

Hollystown Foodie Ltd. t/a Thindi Phibsboroug require a Chef De Partie, responsible for overseeing a specific section of the kitchen, ensuring consistency in food quality, presentation, and adherence to health and safety regulations. Manages mise en place, preparing ingredients and ensuring readiness before service. Supervises and trains junior chefs, delegating tasks efficiently to maintain smooth kitchen operations. Collaborates with sous chefs and head chefs to develop new menu items, contributing to recipe refinement and innovation. Monitors inventory levels, placing orders as needed while maintaining cost efficiency and minimizing waste. Maintains strict hygiene standards, ensuring compliance with food safety protocols and HACCP guidelines. Requires a minimum of two years of professional kitchen experience and ability to perform all functions of the role effectively. Proficiency in advanced cooking techniques is advantageous. Strong organisational skills and the ability to work effectively under pressure in a fast-paced environment are essential. Experience with kitchen management systems and familiarity with modern culinary equipment preferred. Flexibility is expected, as the role may involve tasks beyond the immediate responsibilities outlined, depending on operational needs.

€36605.00 p.a

39 hours/week

Chef De Partie - Khana Restaurants Ltd.

Wed, 03 Jun 2026 17:44:00 GMT

As Chef De Partie with Khana Restaurants Ltd. you will be responsible for an assigned kitchen section; Cook and present authentic Indian dishes to recipe specifications with consistent quality; Apply expert knowledge of Indian spices, masalas, tandoor, dum, and tawa techniques; Manage full mise en place and ensure the section is ready before each service; Supervise and train junior chefs assigned to the section; Uphold food hygiene, HACCP, and allergen standards at all times; Monitor stock levels, minimise waste, and flag ordering needs to the Sous Chef; Contribute ideas to menu development and seasonal specials; Undertake additional duties in accordance with business needs, from time to time.

€36605 p.a.

39 hrs

Chef De Partie - Thindi Dundrum

Sun, 24 May 2026 13:13:31 GMT

4D Varghese Ltd. t/a Thindi Dundrum requires a Chef de Partie responsible for overseeing a specific kitchen station, preparing ingredients and dishes according to traditional recipes, and ensuring food quality, taste, and presentation. Managing the station’s cleanliness, organization, and compliance with health and safety standards is key, along with supervising and training junior kitchen staff. Collaborating with other kitchen staff to ensure efficient service, communicating effectively with the head chef and sous chefs, and contributing to menu planning are essential. Managing inventory, reducing waste, and controlling costs are expected, with at least two years of experience in a similar role, strong knowledge of Asian cooking techniques, and familiarity with Asian ingredients.

36605 p.a.

39 hrs/week

Chef de Partie (Specialising in Plant based Pastry)

Thu, 21 May 2026 23:20:33 GMT

Location: Dublin 2, Ireland

Employment Type: Full-time

Salary: €36,605 per annum

Working Hours:

Mon – Thu: 05:30 – 14:30 (8 hours work + 1 hour unpaid break)

Friday: 05:30 – 13:30 (7 hours work + 1 hour unpaid break)

About GRAMA Limited (Trading as It’s A Trap)

GRAMA Limited, trading as It's A Trap, is a 100% plant-based café and retail hub in Dublin 2. We operate on a "trap" philosophy: creating specialty bakes and savory items so high in quality that they appeal to all palates, effectively bridging the gap between vegan and non-vegan communities. As a community staple, we balance an inclusive, queer-friendly atmosphere with a rigorous commitment to specialty coffee and sustainable food.

Role Overview

We are seeking a visionary Chef de Partie to lead our plant-based pastry and bakery department. This role is designed for a creative leader capable of driving culinary innovation from initial concept through to commercial launch. The ideal candidate will combine classical artistry with contemporary design thinking to produce market-leading products that embody our brand’s distinctive identity.

Key Responsibilities

•Artisan Production Management: Oversee the daily production of premium plant-based breads and pastries, ensuring rigorous consistency within a high-tempo commercial environment.

•Bespoke Pastry Design: Concept and execute sophisticated modern pastries, including mousses, macarons, and signature hyper-realistic fruit-shaped desserts.

•Strategic Recipe Innovation: Spearhead the development of seasonal, plant-based recipes that uphold our "trap" philosophy: delivering high-quality, undetectable vegan alternatives.

•Operational Excellence: Direct production planning and quality control protocols, leveraging extensive experience in managing bespoke and made-to-order patisserie operations.

•Compliance & Sustainability: Ensure total adherence to Irish and EU food safety, hygiene (HACCP), and labelling regulations while prioritizing ethical ingredient sourcing.

•Mentorship: Act as a creative lead, inspiring junior team members and maintaining superior standards of presentation and brand storytelling.

Commis Chef

Wed, 17 Jun 2026 21:22:02 GMT

Commis Chef

Employer: Old Head Seafoods Limited / Catch of the Day

Location: 137 Bandon Road Cork. Eircode T12C959

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

Vacancies: 1

Commis Chef is required to work at Old Head Seafoods Limited / Catch of the Day, based in 137 Bandon Road Cork.

Key Responsibilities:

Duties will include being responsible for working closely with the head preparation and cooking of seafood, ensuring standard portions and quality of dishes and maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen.

How to Apply:

Send your CV tracygamble36@gmail.com

Meat Processing Operative

Thu, 21 May 2026 16:26:09 GMT

FEOIL O'CRIOSTOIR is a leading meat processing company operating in the agri-food sector.

We are currently seeking experienced Meat Processing Operatives to join our production team.

Main duties and responsibilities include (but are not limited to): Operating machinery and equipment in the meat processing line (boning, trimming, cutting, packing, labelling).

Performing tasks related to slaughtering, deboning, portioning and packaging of meat products in compliance with strict hygiene, food safety and quality standards (HACCP, BRC, etc.). Handling and processing beef/pork/lamb products in a cold environment. Maintaining cleanliness and following all health and safety protocols.

Working efficiently as part of a team to meet daily production targets.

Working hours: 39 hours per week Desirable (but not essential): Knife skills certification or relevant food handling training. Experience in deboning/trimming beef or pork.

How to Apply: Please send your CV and a to: niamh@foc.ie

Operational Ambiance Coordinator - Sasta Le Cheile Ltd.

Thu, 04 Jun 2026 11:13:59 GMT

Sasta Le Cheile Ltd is seeking an experienced professional to join our team as Operational Ambiance Coordinator, supporting the management team in coordination of the daily operational and ambiance dimensions of our restaurant environment. The role encompasses operational coordination, internal communications across a dynamic and culturally diverse team of 40+, and the creative development and maintenance of the restaurant's atmosphere, ambiance and overall sensory environment. The successful candidate will work under the direct supervision of the Restaurant Manager and will bring a combination of operational awareness, multilingual communication skills and a natural creative sensibility to the role.

This is a supporting, non-managerial position. The Operational Ambiance Coordinator does not carry managerial authority or decision-making responsibility. All operational and staffing decisions are referred to and determined by the Restaurant Manager.

€36605 p.a.

39 hrs

Restaurant Manager - Sasta Le Cheile Ltd.

Thu, 04 Jun 2026 10:37:11 GMT

Description of Employment:

Sasta Le Cheile Ltd. trading as Sasta by the River is seeking an experienced Restaurant Manager to lead the daily operations of our high-volume restaurant, ensuring an exceptional guest experience, a motivated and efficient team, and the highest standards of quality, cleanliness and profitability.

The Restaurant Manager will be responsible for planning, directing and co-ordinating the catering services of the restaurant, including service leadership and floor management, quality and compliance oversight, guest experience and relationship management, inventory control and cost management, operational and kitchen coordination, and resource and planning management across a dynamic and culturally diverse team of 40+.

Key Functions:

Planning and directing daily front-of-house and back-of-house operations to ensure seamless service delivery

Coordinating workflows across kitchen and service teams during peak service periods

Overseeing food quality, presentation and compliance with food safety, hygiene and health and safety regulations

Managing guest relations, special occasions, events and group bookings

Monitoring inventory levels, controlling waste and managing costs to support financial targets

Determining staffing, material and operational requirements across all service periods

Contributing to menu planning and event coordination in collaboration with kitchen teams.

Location: Unit 27, Manor Mills, Sc Mill Street, Maynooth, Co. Kildare

Hours: 39 hours per week

Contract: Permanent, Full-Time

Minimum annual remuneration: €36,605

Sous Chef - Khana Restaurants Ltd.

Wed, 03 Jun 2026 17:51:06 GMT

Core functions

Support the Head Chef in managing all kitchen operations and sections throughout service
Lead the kitchen brigade in the Head Chef's absence, taking full operational responsibility
Maintain consistent quality and authenticity across all Indian dishes leaving the kitchen
Collaborate with the Head Chef on menu development, new dishes, and seasonal specials
Supervise, coach, and develop the full kitchen team including Chef de Parties and commis chefs
Lead pre-service briefings and manage team performance and development
Ensure full compliance with food safety, HACCP, and allergen regulations across all sections
Oversee stock control, ordering, and waste reduction to support GP targets
Drive a positive kitchen culture with high standards and strong team morale

€36605-40000 p.a

39 hrs