Chef De Partie
Apleona Ireland • nationwide call
nationwide
We are currently recruiting for a Chef De Partie to join our team on site in Dublin 15
Shift Pattern Monday to Sunday 39 Hours per week
Key Responsibilities:
- Prepare, cook, and present food to a high standard.
- Manage food purchasing and storage, ensuring food cost targets are met.
- Ensure supplies are correctly issued, used, and accounted for to carry out stock takes and food rotation procedures.
- Ensuring good records are maintained relating to food production activities and supplier information.
- Ensure health and safety and food safety standards are maintained and recorded.
- Flexibility and adaptability to the requirements of the catering service.
- To lead the daily service of the kitchen, setting staff objectives and tasks, including supervision of staff.
- Assist the Catering Manager in staff recruitment and selection.
- To assess employee performance and recognise training needs to assist the Catering Manager.
- Ensure staff are dressed appropriately at work to satisfy statutory requirements
- Ensure all service staff have full knowledge of menu dishes regarding ingredients and cooking methods, and can provide this information
- Create a positive work environment where the whole team can thrive.
Qualifications and Experience
- Previous experience in a working kitchen
- Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
- Costing and Menu Planning,Stock Control
- High Quality Food Production
- Recognised Professional Culinary Qualification
- Ability to make on-the-spot decisions
- Knowledge of audit requirements
We are looking forward to hearing from you!
Ref 16948
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“At Apleona FoodSpace, we have always believed that great workplace food starts with responsibility. For over a decade, we’ve been shaping a food philosophy rooted in sustainability, transparency and quality local produce. While this approach is now becoming standard across the industry, we continue to look ahead – rethinking how food can help futureproof our planet. From working closely with farmers and producers to operating zero‑waste kitchens and cooking everything from scratch, we explore every step of the food system with care, creativity and purpose.”
"No two weeks are ever the same in catering, which is exactly what I love about the role. My work combines hands-on cooking with leading and developing a strong team, alongside managing the day-to-day realities of a busy site. I started my career as a chef in 2010 and joined FoodSpace in 2023, progressing to Chef Manager in 2024. The most rewarding part of my job is seeing the team grow, thrive, and work together in a positive, supportive kitchen culture.”
