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Chef de Partie

  • Image for Employer
    Talent Connectors Ltd t/a EU Workforce
  • Image for Job Ref
    Ref: #JOB-2475615
  • Image for Location
    KEOGH'S, Ballyconneely, Clifden, Co. Galway, H71 PX25
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    18.50 Euro Hourly
  • Image for Published
    Published On: 19 Oct 2026
  • Image for Closing
    Closing On: 15 Nov 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. 


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

ABOUT THE BUSINESS
Keogh’s is in Ballyconneely, Connemara, County Galway, on Ireland’s west coast.

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.

APPLY

Apply through the advertising platform with your CV, employment dates, qualifications and availability for March/April 2027. Verifiable references are required.
  • Sector:

Career Level

  • Professional

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