Jobs / Ireland / South Street Food Company Limited
Ireland
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Source: EURES (European Commission)
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Sponsorship verdict
No sponsorship evidence yet
No government record and no wording either way. Not a refusal: ask the recruiter.
- No government sponsor record hereThis employer posted directly and does not match a government sponsor register.
- The posting doesn’t mention sponsorshipSilence isn’t a refusal — ask the recruiter before investing much time.
- Can’t check pay against the visa rulesNo salary stated. Ireland Critical Skills Employment Permit needs at least €40,904 a year (General Employment Permit: €36,605).
- Confirmed live todayWhen a source last listed this job as open.
Details and sources
- Can’t check pay against the visa rules
- No salary stated. Ireland Critical Skills Employment Permit needs at least €40,904 a year (General Employment Permit: €36,605). Source: https://enterprise.gov.ie/en/what-we-do/workplace-and-skills/employment-permits/permit-types/critical-skills-employment-permit/, rules effective 2026-03-01.
A verdict summarises public evidence. It is not legal advice and never a guarantee: the employer and the immigration authority decide. Sign in to factor in where you can already work.
Before you apply
Sponsorship unknown
No register record and no sponsorship wording in the posting. Worth asking the employer before investing significant time.
These come from the posting’s own wording. Read the original listing to confirm. See better-fit alternatives →
About the role
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.
Chef de Partie Duties and Responsibilities:
1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Responsible to supervise junior chefs or commis.
5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
9. Full awareness of all menu items, their recipes, methods of production and presentation standards.
10. Follows good preservation standards for the proper handling of all food products at the right temperature.
11. Operate and maintain all department equipment and reporting of malfunctioning.
12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
13. Establishing and maintaining effective inter-departmental working relationships.
14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
15. Personally responsible for hygiene, safety and correct use of equipment and utensils.
16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
17. Checks periodically expiry dates and proper storage of food items in the section.
18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
21. Daily feedback collection and reporting of issues as they arise.
22. Assess quality control and adhere to restaurants service standards.
23. Carry out any other duties as required by management.