Lead Chef de Partie: Elevate Dishes & Mentor Team

Northern Europe; Galway; On-site; EUR 32,000 - 42,000; Full time

Job summary

Aramark is recruiting an experienced Chef de Partie to join our Galway culinary team. You will take ownership of your kitchen section, delivering dishes to high standards and supporting day-to-day operations in a fast-paced, collaborative environment.

You will lead and mentor junior team members, manage stock and portions, uphold food safety and hygiene, and contribute to menu development with creative ideas while maintaining cost control and consistent quality.

Qualifications

• Proven experience as a Chef de Partie or in a similar senior chef role within a professional kitchen.
• Strong culinary skills with a genuine passion for food and unwavering commitment to quality and excellence.
• Comprehensive knowledge of food safety and hygiene standards with relevant certification.
• Demonstrated ability to work effectively and calmly in a fast-paced, high-pressure kitchen environment while maintaining composure.
• Excellent organizational and time management skills with strong attention to detail and analytical abilities.
• Proven leadership and mentoring capabilities with the ability to support, develop, and motivate junior team members.
• Strong teamwork and collaboration skills with a positive, inclusive attitude and empathetic approach.
• Proficiency in portion control, cost management, and waste minimization practices.
• Experience with stock control, rotation, ordering processes, and inventory management systems.
• Knowledge of menu development, kitchen innovation, and adaptability to seasonal and changing culinary trends.
• Excellent problem-solving and decisive decision-making abilities under pressure.
• Strong communication skills and ability to work collaboratively and transparently across all levels.
• Flexibility and adaptability to changing business needs, working hours, and kitchen demands.
• Commitment to maintaining the highest standards of food safety, presentation, and customer-focused service.
• Proficiency in operating and maintaining kitchen equipment and tools safely and effectively.

Responsibilities

• Prepare, cook, and present dishes to consistently high standards, ensuring every plate reflects our commitment to excellence and attention to detail
• Manage and oversee your designated kitchen section, maintaining organization and efficiency at all times while adapting to changing menu demands
• Support the Head Chef and Sous Chef with daily kitchen operations and contribute to strategic decision-making initiatives
• Ensure strict adherence to food quality, presentation, and portion control standards across all dishes
• Implement and maintain rigorous food safety, health and safety, and hygiene procedures in compliance with all regulations
• Assist with stock control, stock rotation, and ordering processes while minimizing food waste and controlling costs effectively
• Lead, mentor, and support junior kitchen team members, fostering a collaborative and inclusive kitchen environment that promotes growth
• Maintain a clean, safe, and well-organized kitchen workspace that promotes efficiency, team morale, and operational excellence
• Contribute creative ideas to menu development and continuous improvement initiatives that enhance our culinary offerings
• Demonstrate flexibility and resilience in responding to changing kitchen demands, seasonal ingredients, and business needs
• Communicate effectively and transparently with team members and management to ensure seamless kitchen operations
• Operate kitchen equipment and tools proficiently while maintaining equipment safety and cleanliness standards

Skills

Culinary skills

Food safety

Leadership

Teamwork

Time management

Cost management

Communication

Problem solving

Analytical abilities

Empathy

Tools

Inventory management systems

Job description

Aramark is recruiting an experienced Chef de Partie to join our Galway culinary team. You will take ownership of your kitchen section, delivering dishes to high standards and supporting day-to-day operations in a fast-paced, collaborative environment.

You will lead and mentor junior team members, manage stock and portions, uphold food safety and hygiene, and contribute to menu development with creative ideas while maintaining cost control and consistent quality.