Chef de Partie

CONNACHT HOSPITALITY LIMITED; Galway; On-site; EUR 28,000 - 38,000; Full time

Job summary

Connacht Hospitality Limited seeks an experienced Chef de Partie to join the kitchen team across M. Fitzgerald's and Galway Bay Golf Resort in Co. Galway. The role requires hands-on cooking, adherence to SOPs, and training junior staff to maintain high standards.

You will manage daily kitchen operations, ensure HACCP compliance, and collaborate with senior chefs to refine menus while minimising waste and ensuring timely service.

Qualifications

• Familiar with SOPs and ensure they are followed on duty.
• Know recipes, preparation methods and presentation standards; maintain consistency across dishes.
• Minimise wastage and follow recycling procedures.
• Maintain high levels of personal and kitchen hygiene in line with safety regulations (HACCP).

Responsibilities

• Arrive for work on time, ready to commence at appointment time, dressed to uniform standards.
• Oversee and monitor the performance of the team; raise issues with senior chefs.
• Adhere to all food safety, hygiene and HACCP regulations.
• Prepare and produce food to agreed standards; ensure team does the same.
• Actively seek ways to improve standards, menu choices and quality in liaison with senior chefs.
• Monitor cleaning procedures; maintain temperature controls and avoid cross-contamination.
• Train new/junior staff and provide feedback to senior chefs.
• Ensure orders from your section are prepared on time to avoid complaints.

Skills

Food safety

HACCP

Team collaboration

Dish preparation

Job description

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Application Details

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

Multiple locations

M. FITZGERALD'S, 14 Quay Street, Galway, Co. Galway, H91 P628
GALWAY BAY GOLF RESORT, Renville West, Oranmore, Co. Galway, H91 T4A4

We are looking for an experienced Chef de Partie to join our kitchen team.

• To arrive for work in good time (ready to commence work at your appointment time) dressed to the correct uniform standard, well-groomed and presented in a professional manner at all times
• To carry out your job responsibilities with a positive attitude, showing good knowledge and proficiency, demonstrating your ability to be organised and structured, prioritise and achieve objectives within acceptable timeframes
• To be fully familiar with your departmental SOPs and ensure that these are implemented consistently when on duty
• Be familiar with business and operational needs of the day/week
• Oversee and monitor the performance of the team, raising any problems with the senior chef on duty
• Monitor standards of compliance, again raising any issues with senior chef on duty
• To be familiar with all dishes/menus available e.g. know the recipes, how they are made and presented and to adhere to the recipe and presentation standard of an all dishes, also achieve consistency on dishes
• To prepare and produce food to the agree standards, ensuring that your team do the same
• To actively seek ways of improving standards, menu choices/ selection and quality, liaising with senior chefs
• Minimise wastage and comply with recycling procedures
• To adhere to all food safety, food hygiene and HACCP regulations
• To ensure that you and your team maintain the highest levels of personal and operational hygiene when on duty, washing hands regularly, preventing cross contamination and ensuring that you adopt a "clean as you go" ethos
• To perform regular and deep cleaning of your section within the kitchen and surrounding areas in general
• To adhere to the defined cleaning procedures, temperature controls and all other CCPS that affect food/safety HACCP regulations in the workplace
• To use all equipment correctly
• Clear spillages immediately placing a 'caution, wet floor sign' in area
• Be aware of being around hot ovens/grills and be careful lifting/carrying hot items
• Report any faults in equipment, fixtures and fittings to the Head Chef/ Sous Chef without delay and ensure proper use of equipment
• To be particularly aware of any hazards, fire and safety issues associated with the kitchen area and take all preventative measures possible to minimise risk/injury
• To carry out 'hands on' training with new/junior staff
• Monitor the standards and performance abilities of new/junior staff-giving feedback to more senior chefs and taking corrective action where necessary
• Bring any issues forward to Head Chef/Sous Chefs and work together to resolve them
• Promote high level of team ethos within kitchen and with other departments
• Attend training sessions, meetings, seminars as required
• Ensure that all orders from your section are prepared to the correct standard and in sufficient time so as to avoid complaints
• To provide the customer with the highest level of care and personal attention, where possible, anticipating needs

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]