We are currently seeking an enthusiastic and ambitious Chef De Partie to join our team at Searsons of Baggot Street!
Searsons on Baggot Street is one of Dublin’s most historic pubs, with a legacy dating back to 1845. Originally founded by Henry Tobin, the establishment has evolved into a beloved meeting spot for poets, writers, and locals. Throughout the years, literary legends such as Patrick Kavanagh and Brendan Behan frequented the pub, embedding it in Dublin’s rich cultural history.
Searsons retains its old-world charm while offering modern comforts like a restored bar, exceptional service, and a welcoming atmosphere. Today, it serves a wide range of food and drinks, making it a popular destination for both dining and social gatherings
Benefits:

• Great package available - dependent on experience
• Weekly Pay
• 10% discount on full memberships at Educo Gym on Baggot Street.
• Supplier visits and training on your working days.
• The finest, fresh, quality products from the best suppliers in Ireland!
• The potential to grow within a well-established and award-winning group.
• Staff meals
• 4 day working week - alternating days off

Requirements

• The ideal candidate will have a minimum of 2 years experience in a similar role.
• Candidates should be able to demonstrate flair, creativity, and skill in the kitchen.
• Experience in working in a high volume busy environment.
• Must be able to work well on your own initiative and to work in a team environment.
• Excellent knowledge of HACCP.
• Must be available full time.
• Fluent English.
• Reference essential.

Duties

• Oversee a particular section of the kitchen
• Ensure the station is prepared, stocked, and ready for service.
• Prepare, cook, and present dishes according to the restaurant’s recipes and standards.
• Ensure consistency in the quality of dishes coming from the station.
• Handle and prepare ingredients in line with food safety and hygiene standards.
• Supervise and assist commis chefs (junior cooks) working in the section.
• Provide guidance and training to junior staff to improve their skills and knowledge.
• Delegate tasks effectively to ensure smooth kitchen operations.
• Ensure that all dishes leaving the station meet the restaurant's presentation and taste standards.
• Maintain a clean and organized work area during service.
• Adhere to health, safety, and sanitation standards in the kitchen.
• Collaborate with the head chef or sous chef to develop new dishes or refine existing recipes.
• Contribute ideas for daily specials or seasonal menu changes.
• Monitor stock levels in the station and report any shortages to the sous chef or head chef.
• Manage inventory to minimize waste and ensure the freshness of ingredients.
• Order supplies and ingredients needed for the station.
• Conduct quality checks on ingredients and finished dishes to ensure they meet the required standards.
• Adjust cooking techniques as necessary to maintain consistency and quality.
• Work closely with other sections to ensure the smooth flow of service.
• Communicate effectively with other station chefs, sous chefs, and the head chef during service.
• Assist in plating and garnishing dishes during busy service periods.
• Ensure that orders are completed in a timely manner and that dishes are sent out hot and fresh.
• Provide feedback to the head chef or sous chef regarding the performance of the section.
• Suggest improvements or changes to recipes or procedures to enhance the kitchen's efficiency.

Job Types: Full-time, Permanent
Pay: €15.00-€17.00 per hour
Expected hours: 40 – 45 per week
Benefits:

• Employee discount
• Food allowance
• Gym membership
• Store discount

Schedule:

• Weekend availability

Experience:

• Chef de partie: 2 years (required)

Work authorisation:

• Ireland (required)

Work Location: In person