Chef de Partie

Talent Connectors Ltd t/a EU Workforce; Ireland; On-site; EUR 21,000 - 30,000; Full time

Benefits offered by this job

On-site accommodation available

Job summary

Keogh’s invites applications for a Chef de Partie on a six-month fixed-term contract at Keogh’s, Ballyconneely, Co. Galway, Ireland. Start: March/April 2027. Pay starts at €18.50 gross/hour, negotiable by experience, with 39 hours per week and accommodation options.

The role involves managing a kitchen section under the Head Chef, ensuring quality, presentation and efficient service, with a focus on HACCP and allergen controls. Previous CDP and seafood experience are desirable.

Qualifications

• Minimum five years’ relevant professional chef experience, supported by verifiable employment references.
• Restaurant, hotel or comparable professional kitchen experience.
• Ability to manage a section during busy service.
• Knowledge of HACCP, food hygiene and allergen controls.
• English sufficient for service communication, instructions and safety procedures.
• Strong organisation, reliability, teamwork and attention to detail.
• Availability for the full six-month contract.
• Culinary qualifications, previous CDP experience and seafood preparation experience are desirable.

Responsibilities

• Organise mise en place according to menus, bookings and service requirements.
• Prepare, cook and present dishes to agreed recipes, portions and standards.
• Coordinate with kitchen and front-of-house colleagues.
• Contribute ideas for seasonal dishes when requested.
• Follow HACCP, food hygiene and allergen procedures.
• Maintain temperature checks, safe storage, labelling, date coding and stock rotation.
• Check deliveries, monitor stock and report shortages or quality concerns.
• Control portions and minimise food waste.
• Maintain clean, safe workstations, equipment and storage areas.
• Support junior colleagues and complete opening and closing duties.

Skills

Professional chef experience

Teamwork

Organisation

Attention to detail

Education

Culinary qualifications

CDP experience desirable

Seafood preparation desirable

Tools

HACCP knowledge

Food hygiene practices

Job description

KEOGH'S, Ballyconneely, Clifden, Co. Galway, H71 PX25

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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

CHEF DE PARTIE — SIX-MONTH CONTRACT
Employer: Keogh’s
Location: Keogh’s, Ballyconneely, Co. Galway, Ireland, H71 PX25
Start: March/April 2027
Contract: Full-time, six-month fixed-term
Vacancies: 1
Pay: From €18.50 gross/hour, negotiable depending on experience (€37,518 annual equivalent), paid for the six-month contract
Hours: 39 guaranteed paid hours/week
Career level: Professional
Remote working: No
Sector: Accommodation and food service activities

THE ROLE

Manage an allocated kitchen section under the Head Chef, maintaining food quality, presentation and efficient service.

RESPONSIBILITIES

• Organise mise en place according to menus, bookings and service requirements.
• Prepare, cook and present dishes to agreed recipes, portions and standards.
• Coordinate with kitchen and front-of-house colleagues.
• Contribute ideas for seasonal dishes when requested.
• Follow HACCP, food hygiene and allergen procedures.
• Maintain temperature checks, safe storage, labelling, date coding and stock rotation.
• Check deliveries, monitor stock and report shortages or quality concerns.
• Control portions and minimise food waste.
• Maintain clean, safe workstations, equipment and storage areas.
• Support junior colleagues and complete opening and closing duties.

REQUIREMENTS

• Minimum five years’ relevant professional chef experience, supported by verifiable employment references.
• Restaurant, hotel or comparable professional kitchen experience.
• Ability to manage a section during busy service.
• Knowledge of HACCP, food hygiene and allergen controls.
• English sufficient for service communication, instructions and safety procedures.
• Strong organisation, reliability, teamwork and attention to detail.
• Availability for the full six-month contract.
• Culinary qualifications, previous CDP experience and seafood preparation experience are desirable.

ACCOMMODATION

Low-cost accommodation is available on site for the full contract, within walking distance of work, with no commuting transport costs. Accommodation is paid through agreed weekly salary deductions, itemised on payslips. The charge, facilities and any utility costs will be explained in writing before acceptance. Charges are separate from basic gross pay.

EMPLOYMENT CONDITIONS

Basic pay excludes accommodation, tips, bonuses, overtime and allowances. Shifts may include mornings, evenings, weekends and public holidays. Statutory leave, breaks, rest periods and Sunday compensation apply. Additional-hours arrangements and exact contract dates will be specified in writing. Employment is exclusively at the location above.

Sector: accommodation and food service activities

Career Level

• Professional