Chef de Partie Barn Bistro & Cocktail Lounge

Venue: The Barn Bistro & Cocktail Lounge, Newry

Reports to: Head Chef

Contract: Full-time, permanent (evening and late-night service; weekends essential)

Salary: Competitive, depending on experience

The Barn Bistro is a late-night bistro and cocktail lounge in Newry. We combine relaxed, quality food with a lively evening atmosphere, serving guests well into the night. We are looking for a skilled and enthusiastic Chef de Partie to run a section of our kitchen and help deliver consistently excellent food.

The Barn Bistro is a late-night bistro and cocktail lounge in Newry. We combine relaxed, quality food with a lively evening atmosphere, serving guests well into the night. We are looking for a skilled and enthusiastic Chef de Partie to run a section of our kitchen and help deliver consistently excellent food.

The Chef de Partie is responsible for running an allocated section of the kitchen, preparing and cooking dishes to the Head Chef’s specifications and standards. You will work as part of a close-knit team, keeping your section organised, clean and fully stocked, and delivering quality food quickly during busy evening and late-night service.

• Run your section (e.g. grill, sauce, larder or fry) confidently and efficiently during service

• Prepare and cook dishes to the standard, portion size and presentation set by the Head Chef

• Complete daily mise en place so your section is fully prepared before service begins

• Follow standardised recipes and spec sheets to keep dishes consistent

• Communicate clearly with the pass, the Head Chef and fellow chefs to keep tickets moving and service running smoothly

• Support other sections when needed and cover for the Sous Chef or Head Chef in their absence, where appropriate

• Follow all food safety, hygiene and HACCP procedures at all times

• Handle allergens correctly, know the allergen content of every dish on your section and flag any guest allergy requirements to the team

• Complete temperature checks, labelling, date-coding and cleaning records accurately

• Store food correctly, follow FIFO stock rotation and report any hygiene or safety concerns immediately

• Keep your section, equipment and surrounding areas clean and tidy throughout and at the end of every shift

• Monitor stock levels on your section and tell the Head Chef what needs ordering

• Minimise waste through careful preparation, portioning and storage

• Check deliveries relevant to your section for quality and accuracy

• Use equipment and ingredients responsibly and report any faults or damage

• Support and guide Commis Chefs and kitchen porters, helping to train them in your section

• Contribute ideas for specials and menu improvements

• Maintain a positive, respectful and professional attitude in a fast-paced environment

• Work closely with bar and front-of-house colleagues to ensure a good guest experience

• Take part in training and development opportunities offered by the business

• Previous experience as a Chef de Partie or a strong Commis Chef ready to progress, ideally in a bistro, gastropub or restaurant kitchen

• Sound knowledge of food hygiene, HACCP and allergen awareness

• Good cooking skills and attention to detail

• Ability to stay calm, organised and efficient under pressure

• Team player with good communication skills

• Flexibility to work evenings, late nights, weekends and bank holidays

• Right to work in Northern Ireland / the UK

• Experience in late-night or high-volume venues

• Level 2 food hygiene certificate or higher

• Culinary qualification (e.g. NVQ/City & Guilds Level 2 or 3, or equivalent)

• Experience working across multiple sections

• Consistency and attention to detail

• Reliability and punctuality

• Speed and organisation under pressure

• Teamwork and communication

• Willingness to learn and progress

• A place in a friendly, supportive kitchen team with real opportunity to progress

• Staff meals on shift

• Training and development opportunities

• [Add any further benefits, e.g. bonus scheme, holiday entitlement, tips policy]

• Must have previous experience running sections in a hight volume kitchen
• Must be resident in Northern Ireland and legally able to work

• Level 2 or above HACCP

• Chefing Skills
• HACCP/Food Safety Management Skills