Chef de Partie

Role Summary

The ROA Project is seeking a skilled and passionate Chef de Partie with a strong foundation in grilling techniques and Japanese culinary arts. As a CDP, you will be responsible for running your assigned section with precision, maintaining exceptional standards of food preparation, presentation, and hygiene, and bringing authenticity and technical excellence to our kitchen.

Whether working over open flames/robata or executing delicate Japanese preparations, you will play a crucial role in delivering a memorable dining experience that bridges modern culinary innovation with traditional mastery.

Key Responsibilities

Section Management & Food Production

Section Ownership: Take full operational charge of your designated section (specializing in grill/robata and/or Japanese cold/hot line stations).

Execution & Consistency: Prepare, cook, and plate dishes to exact specification, ensuring consistency in flavour, texture, and visual presentation during high-volume service.

Grill Mastery: Manage high-temperature cooking, flame control, and timing for proteins, vegetables, and specialty skewers, leveraging deep knowledge of charcoal/open-fire grilling (such as Binchotan or robata techniques).

Japanese Cuisine Expertise: Apply precise knife skills, meticulous flavour balancing, and deep respect for seasonal ingredients characteristic of Japanese culinary traditions (e.g., sushi/sashimi prep, tempura, sauces, marinades, or precise grill work).

Kitchen Standards & Compliance

Quality Control: Inspect all raw ingredients and finished dishes for freshness, quality, and portion accuracy, minimizing food waste.

Hose, Hygiene & Safety: Strictly adhere to HACCP, food safety regulations, and kitchen hygiene standards. Maintain a clean, organized, and sanitary workspace at all times.

Stock & Inventory: Monitor station stock levels, communicate par levels clearly, and assist head chefs with inventory management and ordering to control costs.

Teamwork & Leadership

Collaboration: Work seamlessly with the broader kitchen brigade, front-of-house staff, and head chefs to ensure smooth service flow.

Mentorship: Guide, train, and support junior kitchen staff and commis chefs, leading by example with professionalism and composure under pressure.

Qualifications & Requirements

Experience: Minimum of 2–3 years of experience as a Chef de Partie or Senior Demi Chef de Partie in a fast-paced, high-end, or specialized kitchen environment.

Specialized Skills:

Demonstrated, hands-on expertise in grill operations (open fire, robata, or charcoal grilling).

Strong working knowledge and technical competence in Japanese cuisine (ingredient handling, flavour profiling, knife skills, and traditional cooking methods).

Personal Attributes:

Calm under pressure with excellent time-management and multi-tasking abilities.

A keen eye for detail and an uncompromising commitment to culinary quality.

Strong communication skills and a team-first mentality.

Certifications: Valid Food Safety Level 2 (or equivalent) certification.

What We Offer

Competitive salary package commensurate with experience.

Opportunities for career growth and professional development within an innovative culinary concept.

* Dynamic, collaborative, and creative working environment.

If you are dedicated to your craft and excited to bring your passion for grilling and Japanese cuisine to The ROA Project, we would love to hear from you.

Pay: €15.00-€17.00 per hour

Expected hours: 40.0 – 45.0 per week

Work Location: In person