Chef De Partie


Chef De Partie Job
Hours: Full-Time/ Daytime Hours
Locations: Ballsbridge, Dunboyne, Kilmacanogue, Malahide, Monkstown, Powerscourt, Rathcoole & Our Central Bakery Kitchen in Bray (all locations are hiring)


We're looking for an experienced Chef de Partie to join our bustling team. A Chef de Partie’s role is to prepare food, dishes and recipes in line with Avoca standards and quality. Listed below are some of the duties and responsibilities required in this position. All duties are subject to the instruction of a direct line manager, or general manager, depending on the business needs. 

The ideal candidate will:
-Be available for an immediate start
-Have at least 6 months previous experience in a similar role
-Have a great work ethic

Roles and Responsibilities:

HACCP – Food systems management should be up to date and compliant with HACCP and EHO guidelines. Rotation of stock should be regularly practiced (FIFO – First in, first out). Ask questions, make sure you are up to date with HACCP training.

Food Preparation – Daily and Weekly food preparation should be undertaken to ensure preparation for the following day or week is of a high standard and sufficient.

Kitchen Setup/End of Day Duties – ensuring all counters and surfaces are clean, along with storage shelves and storage fridges.

Food storage – Along with HACCP, food should be stored in appropriate, clean, dry containers and labelled with date of production AND use by date.

Food Presentation – Ensure that all food/dishes are presentable in keeping with Avoca standards or as directed by your line manager/Head Chef.

Uniforms – Only clean, approved uniforms should be worn in the kitchen. This includes safe and appropriate footwear, and hair coverings. Please do not wear chef uniforms to and from work to avoid bacterial cross-contamination.


Cleanliness/Organization – cleanliness in your day to day duties is an important aspect of this role, along with organization skills to ensure all food is properly stored, rotated, and in keeping with health and safety regulations

Timekeeping – Adhere to the sick leave policy and absence policies, using correct notification methods (to a direct supervisor). Holidays should be pre-approved before booking

Multi-tasking – the ability to focus on more than one thing at a time is important as food needs to be prepared in a timely manner. An example of this is keeping an eye on any food items in the oven whilst preparing another dish simultaneously.

Flexibility – The nature of the business is dependent on customer service which requires certain aspects of flexibility such as roster changes, cover on days that are short-staffed that may be in different areas of the kitchen other than your normal day-to-day role. Every effort shall be made to notify you of this in sufficient time beforehand.

Perks of the job:

-Avoca Food and Coffee during breaks
-Working with like minded people
-Working with the best of ingredients
-Career Progression Opportunities
-Pension Opportunities

Think you have what it takes to work with us? If so, please email your CV to with 'Chef de Partie, (include location:Ballsbridge, Dunboyne, Kilmacanogue, Malahide, Monkstown, Powerscourt, Rathcoole & Our Central Bakery Kitchen in Bray)' in the subject line. All successful applicants will be contacted for a further interview/trial. Thanks and good luck!


To apply, send us your current curriculum vitae along with covering letter and references.

open envelope with @ symbol


Reference: Chef De Partie, All locations