Grill Chef

Senior Chef de Partie – Charcoal Grill

Restaurant: Ashtons, Clonskeagh, Dublin
Department: Kitchen
Reports to: Head Chef / Sous Chef
Position: Full-time

Job Purpose

The Senior Chef de Partie is responsible for managing and operating the charcoal grill section to the highest standards of food quality, consistency, presentation and service. The role requires strong technical cooking skills, a thorough understanding of live-fire cooking and the ability to lead a section independently during busy services.

The successful candidate will take ownership of the grill section, maintain excellent kitchen organisation, support junior team members and ensure all food is prepared and served in accordance with Ashtons’ standards.

Key Responsibilities

1. Charcoal Grill Management

• Take full responsibility for the daily operation of the charcoal grill section.
• Set up, light and manage the charcoal grill, maintaining consistent heat levels and cooking zones.
• Demonstrate excellent knowledge of live-fire cooking, including searing, resting, indirect cooking and heat management.
• Cook meat, poultry, fish and other menu items to the required specification and standard.
• Maintain consistency in flavour, char, texture, doneness and presentation.
• Manage cooking times and coordinate orders to ensure dishes are delivered together and on time.
• Anticipate service requirements and maintain control of the grill throughout busy periods.
• Manage flare-ups and hot spots safely and efficiently.
• Ensure the grill is properly prepared before service and cleaned down after each shift.

2. Food Preparation and Quality Control

• Complete all mise en place to the required standard before service.
• Prepare, butcher, portion, season and marinate ingredients as required.
• Ensure all ingredients are fresh, correctly stored and prepared according to specifications.
• Maintain consistent portion sizes and minimise food waste.
• Check the quality, seasoning, temperature and presentation of every dish before it leaves the section.
• Follow recipes, preparation methods and plating standards established by the Head Chef.

3. Leadership and Team Development

• Lead the grill section during service and organise tasks efficiently.
• Support, train and supervise junior chefs and commis chefs working within the section.
• Delegate preparation duties appropriately and ensure work is completed on time.
• Maintain high standards of discipline, professionalism and teamwork.
• Lead by example through strong work ethic, punctuality and attention to detail.
• Assist the Sous Chef and Head Chef with training, menu development and improvements to kitchen procedures.

4. Service and Kitchen Operations

• Work closely with the Head Chef, Sous Chef and other sections to ensure smooth service.
• Communicate clearly with the pass regarding orders, cooking times, delays and special requests.
• Maintain a clean, organised and fully stocked section throughout service.
• Monitor stock levels and communicate shortages before they affect service.
• Assist with ordering, receiving deliveries and stock rotation when required.
• Follow opening, closing and handover procedures.
• Remain calm, organised and decisive during high-volume services.

5. Food Safety, Hygiene and Health & Safety

• Follow HACCP procedures and Ashtons’ food safety management system.
• Maintain correct food storage, labelling, temperature control and stock rotation.
• Prevent cross-contamination between raw and cooked products.
• Ensure the grill, extraction area, work surfaces and equipment are kept clean.
• Handle hot charcoal, ash, grease and grill equipment safely.
• Ensure charcoal and ash are fully managed and disposed of in designated safe containers.
• Report equipment faults, maintenance issues and safety hazards promptly.
• Maintain compliance with applicable Irish food safety, fire safety and workplace health and safety requirements.

Skills and Experience Required

• Previous experience as a Senior Chef de Partie or Chef de Partie in a quality-driven restaurant.
• Proven experience operating a live-charcoal grill in a professional kitchen.
• Excellent knowledge of meat cuts, cooking temperatures, resting times and grilling techniques.
• Strong understanding of charcoal management, heat control and live-fire cooking.
• Experience managing a section independently during busy services.
• Ability to lead and train junior kitchen team members.
• Good knowledge of HACCP and professional kitchen hygiene standards.
• Strong organisational, communication and time-management skills.
• A flexible approach to working evenings, weekends and public holidays as required.

Personal Attributes

• Passion for high-quality food and charcoal cooking.
• Strong leadership skills and a hands-on approach.
• Pride in consistency, presentation and attention to detail.
• Ability to work under pressure while maintaining standards.
• Reliable, punctual and professional.
• Positive attitude and commitment to continuous improvement.
• Takes ownership of the section and accepts responsibility for its performance.

Key Performance Expectations

The Senior Chef de Partie will be expected to:

• Deliver consistently high-quality charcoal-grilled dishes.
• Maintain full control of grill temperature, cooking times and service flow.
• Ensure the grill section is fully prepared before service.
• Maintain excellent food safety, cleanliness and fire safety standards.
• Lead and support junior chefs effectively.
• Control waste, portion sizes and stock usage.
• Communicate effectively with the kitchen brigade.
• Contribute to a professional, organised and positive kitchen environment.

Working Conditions

The role is based in a busy professional restaurant kitchen and involves working with live charcoal, high temperatures, smoke, hot surfaces and kitchen equipment. The successful candidate must follow all training, protective equipment requirements and safe working procedures.

Overall Objective

To take ownership of the charcoal grill section at Ashtons, delivering exceptional food quality, consistency and service while supporting the wider kitchen team and maintaining the highest standards of professionalism, safety and organisation.

Pay: From €17.00 per hour

Expected hours: 45.0 per week

Work Location: In person