Chef De Partie - The Pantry Leopardstown

MJ Pantry Ltd. trading as The Pantry Leopardstown is known for honest, made-from-scratch food. From our homemade buttermilk pancakes and hand-stacked French toast to our fresh omelettes, slow-cooked compotes, and house-made sauces, we specialise in combining high quality ingredients to create fresh to order dishes. We're looking for a skilled Chef de Partie with experience in preparation of fresh, seasonal, and made to order dishes.

The Role

As Chef de Partie, you'll run your own section of the kitchen, taking ownership of an assigned section.

Key Functions

• Prepare and cook menu items from scratch to the highest standard, including fresh omelettes, buttermilk pancakes, French toast, eggs to order, and made-in-house sauces, compotes and relishes;
• Take full responsibility for your section ensuring consistent quality and timing during service;
• Prepare fresh ingredients daily — chopping, prepping to order;
• Make and maintain house specialities;
• Plate and present food to a high standard consistent with the fresh, made from scratch menu;
• Monitor stock levels for your section and communicate ordering needs to the Head Chef;
• Maintain rigorous food hygiene, safety, and HACCP standards at all times;
• Keep your section, equipment, and storage areas clean and organised throughout service;
• Work closely with the Head Chef and fellow chefs to maintain smooth, efficient service during busy periods;
• Support training of junior kitchen staff or commis chefs where required;
• Assist with menu development input, particularly around fresh, seasonal, and made-to-order dishes.

Requirements

• Minimum 2 years' experience in a Chef de Partie or equivalent kitchen role (essential);
• Proven experience cooking fresh food to order, ideally in a breakfast, brunch, or café-style kitchen;
• Strong knife skills and confident with daily fresh food preparation;
• Solid understanding of food hygiene and safety standards (HACCP certification an advantage);
• Ability to work efficiently and stay calm under pressure during busy breakfast and lunch service;
• Good communication and teamwork skills;
• Flexibility to work mornings, weekends, bank holidays.