Chef de Partie

About the role

We are looking for a motivated Chef de Partie to join the culinary team at Radisson Blu Hotel Athlone. Working closely with the Head Chef, you will help deliver high‑quality dishes across the restaurant, bar, banqueting and events operations in a fast‑paced, 4‑star hotel environment.

Key responsibilities

• Prepare and present dishes that meet Radisson Blu brand standards.
• Work across multiple kitchen sections, ensuring consistency and quality.
• Support menu development and daily operations alongside the Head Chef and Sous Chef.
• Maintain food hygiene standards and ensure HACCP compliance.
• Manage stock levels, assist with ordering and minimise food waste.
• Train and mentor Commis Chefs and junior team members.
• Collaborate with the Food & Beverage team to enhance guest experiences.

Required profile

• Previous experience as a Chef de Partie or strong Demi Chef background.
• Experience in hotel kitchens, banqueting or high‑volume food operations.
• Ability to work under pressure in a fast‑paced environment.
• Passion for food, creativity and consistent quality.
• Team‑focused, reliable and committed to excellent results.

Required skills

• HACCP compliance
• Food hygiene and kitchen safety
• Stock management and waste reduction
• Menu development

What we offer

• Opportunity to progress to Sous Chef and Head Chef roles.
• Access to industry‑leading training and mentorship through The iNUA Hotel Collection.
• Collaborative and innovative culinary environment.