Location: 32 MacCurtain Street, Cork, T23 Y07X, Ireland 

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

About the company

Andemare Limited is a modern and dynamic dining establishment committed to offering high quality beverages, 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 minimise food waste.

Maintain a clean, organised, and efficient working environment.

Contribute creative ideas for menu development and seasonal specials.

Key Responsibilities:
Taking full responsibility for the daily operation of a designated kitchen section; preparing, cooking, and plating dishes according to established recipes and quality standards; ensuring each dish meets strict authenticity, flavour, and presentation guidelines; managing all section preparation to ensure organisation and readiness for service; supervising and guiding team members, providing instruction on proper techniques and procedures; assisting Sous Chefs with monitoring stock levels, reporting low inventory, and minimising waste; maintaining impeccable station cleanliness and organisation while adhering to all food safety, hygiene, and sanitation regulations.

Commis Chef is required to work for The Imperial Hotel (Cork) Limited T/A The Imperial Hotel, based in 76 South Mall, Cork, Ireland, T12 A2YT

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.

Key Responsibilities:
Setting the overall culinary strategy and direction for the restaurant in close consultation with ownership and kitchen leadership; conceptualising, developing, and finalising all menus through a collaborative process with the Head Chef and Sous Chefs, balancing innovation with tradition and agreed financial targets; overseeing overall kitchen profitability, including P&L management, annual budgeting, and cost-control strategies; recruiting, mentoring, and developing the kitchen leadership team; establishing, implementing, and upholding kitchen standards, protocols, and SOPs; building and maintaining strong relationships with suppliers, negotiating contracts, and ensuring consistent sourcing of premium ingredients; representing the restaurant at media events, festivals, and promotional activities as a culinary ambassador for the brand.

39 hrs/week

Key Responsibilities:
Overseeing a designated kitchen area and ensuring the team meets all operational and quality standards; preparing dishes in accordance with established recipes, techniques, and quality benchmarks, ensuring consistency and the highest standards of authenticity and presentation; coordinating the timing and flow of dishes from the assigned section with other kitchen teams during service; providing daily training and guidance to kitchen team members on authentic Chettinad cooking methods and spice blends; managing daily preparation lists and workflow for the assigned area; assisting the Head Chef with monitoring inventory levels, controlling waste, and maintaining cost efficiency; maintaining strict cleanliness, hygiene, and food safety standards throughout the kitchen; working cooperatively with the wider kitchen team to foster a supportive, disciplined, and efficient working environment.