The Hawthorn by Galway Bay | Ireland’s Newest 5-Star Hotel
Co. Galway | Full-Time | Opening Leadership Appointment
A rare opportunity to shape the guest journey at a 5-star luxury hotel on Ireland’s west coast. This is a rare and compelling opportunity for a chef ready to take the next step in their career, working alongside Michelin-starred Chef Takashi Miyazaki.
In collaboration with our Executive Head Chef Cédric Bottarlini, Chef Miyazaki has developed a series of refined menus that honors the purity, seasonality, and provenance of locally sourced Irish ingredients.
This position offers immersive, hands-on training, allowing chefs to deepen their technical skills while gaining insight into the discipline, precision, and philosophy that define contemporary Japanese cuisine.
The menus reflect a harmonious balance between Japanese culinary tradition and the natural bounty of Ireland’s west coast, creating a dining experience that is both innovative and deeply rooted in place.
About The Hawthorn by Galway Bay
Poised on the edge of Galway Bay where land meets sea, The Hawthorn by Galway Bay is positioned to be Ireland’s newest 5-star hotel, a destination designed by nature and refined by you nestled along the Wild Atlantic Way. Surrounded by native hawthorn trees and perched beside an 18-hole championship golf course, The Hawthorn by Galway Bay features 114 meticulously designed bedrooms, 47 of which are suites, a beautiful spa with wellness spaces, destination dining, and panoramic views of the Atlantic coast.
Position: Chef De Partie– Japanese Cuisine
Department: Kitchen
Reports to: Executive Head Chef
About the Role
The Chef de Partie Japanese Themeis 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, you will lead a designated section, ensuring each dish reflects authenticity, harmony of flavour, and meticulous presentation.
Key Responsibilities
- Prepare and present Japanese dishes with precision, respecting traditional techniques and modern refinement.
- Manage a dedicated section (e.g., sushi, robata, tempura, or hot kitchen), ensuring mise en place is executed with discipline and readiness.
- Uphold the principles of seasonality (shun) in menu execution and daily specials.
- Maintain harmony and clear communication within the brigade during service.
- Maintain exceptional attention to detail in flavour balance, portioning, and plating aesthetics.
- 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 and mentor initiatives and share technical knowledge across the team by sharing technical knowledge of Japanese culinary methods.
- Maintain exceptional attention to detail in flavour balance, portioning, and plating aesthetics.
- 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, ideally within Japanese or Asian fine dining environments.
- Strong technical knowledge of Japanese culinary techniques (e.g., knife skills, sushi preparation, dashi, tempura).
- 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.
Job Type: Full-time
Pay: €37,000.00-€40,000.00 per year
Benefits:
- Company pension
- Employee assistance program
- Food allowance
- Wellness program
Ability to commute/relocate:
- Oranmore, County Galway: reliably commute or plan to relocate before starting work (preferred)
Application question(s):
- Are you legally eligible to work in Ireland?
Work Location: In person
