CHEF DE PARTIE


DUBLIN, DUBLIN D02 XD98
Ireland

Job Start Date
20/05/2026
Job End Date
17/06/2026
Application Closing Date
17/06/2026
Manages Others
No
Experience Required
Yes
Pay
From €36,605 To €36,605
Per Year    

Job Description

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.

 
 
Job Requirements
Candidate Profile
Minimum 2 years’ experience as a Chef de Partie or similar position.
Strong culinary skills and knowledge of kitchen operations.
Ability to work effectively under pressure in a fast-paced kitchen.
Excellent teamwork, communication, and organizational skills.
Solid understanding of HACCP and food hygiene requirements.
Must be available to work 39 hours per week on-site in Ireland.
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