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Chef De Partie

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  • Image for Employer
    MASTERCHEFS HOSPITALITY LIMITED
  • Image for Job Ref
    Ref: #JOB-2455527
  • Image for Location
    MASTER CHEFS HQ, Unit 7F, Delta Retail Park, Limerick, Co. Limerick, V94 HD63
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    40 hours per week
  • Image for Euro
    36650.00 Euro Annually
  • Image for Published
    Published On: 29 Jun 2026
  • Image for Closing
    Closing On: 27 Jul 2026

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. 


To maintain the high standards of food representative of Master Chefs in accordance with the Head Chef instructions.

· To prepare, cook and serve food, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times

· To be fully aware of the 14 Allergenic Ingredients.

· To monitor stock movement and be responsible for ordering when required.

· To aid in achieving food cost, kitchen standard and overall objectives.

· To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.

· To drive the company vehicle if requested & in compliance with company insurance policy.

· To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior management.

· To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.

· To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to.

· To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit targets.

· To maintain HACCP records.

· To be fully aware of the correct chemical uses in the work place.

· To have full knowledge of and be able to act upon fire procedures.

· To carry out and assist in the smooth running of kitchen, work as part of a team.

· To attend all meetings and training sessions as required.
  • Sector:

Career Level

  • Experienced [Non-Managerial]

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