Chef de partie

Position: Chef de Partie

Department: Kitchen

Reports to: Executive Head Chef

About the Role

The Chef de Partie is a key member of The Hawthorn by Galway Bay culinary brigade, responsible for managing a specific kitchen section with precision, consistency, and creativity. Working closely with the Sous Chef and Head Chef, this role contributes to the delivery of refined dishes that uphold the estate’s commitment to quality, presentation, and guest satisfaction. 

Key Responsibilities  

• Prepare, cook, and present dishes to the required standard of excellence and consistency. 
• Manage a designated section ensuring all mise en place is complete and service ready. 
• Support the delivery of seasonal menus and daily specials in alignment with the property’s culinary vision. 
• Maintain clear communication with colleagues to ensure efficient coordination during service. 
• Uphold all food hygiene, health, and safety protocols in accordance with HACCP guidelines and estate policies. 
• Ensure kitchen equipment and workspaces are maintained in excellent condition and promptly report maintenance needs. 
• Contribute to stock management processes including rotation, labelling, and minimising waste. 
• Participate actively in daily briefings and kitchen planning sessions. 
• Support and guide Commis Chefs and Kitchen Porters, fostering a culture of learning and collaboration. 
• Work in alignment with the Sous Chef and Head Chef to ensure smooth kitchen operations and timely service delivery. 
• Contribute to training initiatives and share technical knowledge across the team. 
• Champion attention to detail in all aspects of food preparation and presentation. 
• Maintain consistency across service periods and uphold portion, flavour, and plating standards. 
• Engage in menu tastings and contribute ideas for continuous culinary improvement. 

This job description is not intended to be either prescriptive or exhaustive, it is issued as a framework to outline main areas of responsibility at the time of writing. 

Required Experience & Skills   

• Minimum 2 years’ experience in a similar role within a fine dining or luxury hospitality environment. 
• Demonstrated technical proficiency across multiple kitchen sections. 
• Strong understanding of HACCP and kitchen hygiene standards. 
• Excellent time management and ability to perform under pressure. 
• Positive, collaborative attitude with a commitment to excellence and teamwork. 
• Formal culinary qualification is preferred. 

·      Eligibility to work in Ireland. 

This Job Description will be review and updated on an annual basis with the Executive Head Chef.

The Hawthorn By Galway Bay  is an equal opportunity employer. We strive to create and maintain a diverse workforce where everyone is respected and included.