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Chef de Partie

• Kongu Nadu Restaurant Limited
• Ref: #JOB-2460584
• Unit 16, Belgard Square West, Tallaght, Dublin 24, D24 F9XV
• No of positions: 1
• Paid Position
• 39 hours per week
• 36605.00 Euro Annually
• Published On: 29 Jul 2026
• Closing On: 26 Aug 2026

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In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

53.2859001159668;-6.37570810317993;Unit 16 , Belgard Square West , Tallaght , Dublin 24 , D24 F9XV We are seeking an experienced chef specializing in authentic Kongu Nadu cuisine from South India. The role involves preparing traditional non-vegetarian dishes (chicken, mutton, fish) and vegetarian specialties using regional spices and cooking techniques. The chef will design and execute a menu featuring Kongu Nadu delicacies, including parotta with salna and other signature dishes. Responsibilities include maintaining high standards of taste, hygiene, and presentation, supervision of other kitchen staff and supervision of kitchen activities. Prior experience in South Indian cuisine and knowledge of Kongu Nadu flavors is essential. The work hours are 39 per week 3x roles available In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. Essential Skills Required: Minimum 2 years' experience as a Chef de Partie Expertise in Kongu Nadu-style cooking techniques and spice blends. Ability to prepare a wide range of chicken, mutton, and fish dishes (curries, gravies, fry, biryani, etc.). Proficiency in making parotta, salna, and other vegetarian dishes typical of Kongu Nadu cuisine. Strong knowledge of traditional South Indian ingredients and flavor profiles. Menu planning and innovation while preserving authenticity. High standards of food hygiene, safety, and presentation. Multi-country culinary exposure and adaptability to diverse cooking styles. Job Type: Full-time Work Location: In person Job Type: Full-time Benefits: Sick pay Work Location: In person

• Sector:

Career Level

• Experienced [Non-Managerial]

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