Indian Curry Chef, Chef De Partie

Responsibilities

• Prepare authentic Indian curries, sauces, marinades, and side dishes.
• Produce food consistently in large quantities for catering orders.
• Maintain high standards of taste, presentation, hygiene, and portion control.
• Manage ingredients, stock rotation, preparation schedules, and waste.
• Work efficiently with the kitchen team during busy periods.

Requirements

• Professional experience preparing Indian cuisine, especially curry dishes.
• Good knowledge of spices, regional flavours, and bulk cooking.
• Ability to follow food-safety procedures and allergen controls.
• Reliable, organised, and able to work under pressure.
• Catering or commercial-kitchen experience is preferred.

Location: [Dublin 12]

Benefits

Food allowance

On-site parking

Work Location: In person