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Chef de Partie

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  • Image for Employer
    Company Details Confidential
  • Image for Job Ref
    Ref: #JOB-2442858
  • Image for Location
    M. FITZGERALD'S, 14 Quay Street, Galway, Co. Galway, H91 P628
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    36605.00 Euro Annually
  • Image for Published
    Published On: 14 Apr 2026
  • Image for Closing
    Closing On: 12 May 2026

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. 


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 you 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 and initiating actions to exceed expectations (e.g. dietary requirements, specific req
  • Sector:

Career Level

  • Experienced [Non-Managerial]

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