As a Commis chef , you will play a pivotal role in supporting the chefs in the smooth functioning of the kitchen operations. Your primary responsibility will be to assist in the preparation, cooking, and presentation of dishes while maintaining high culinary standards. You will work closely with the kitchen team to ensure the efficient execution of recipes and the overall quality of the food.
We are proudly certified as a Great Place to Work since November 2022 for the third year, and are certified as an Excellent Employer for 2025 as part of Failte Ireland’s Employer Excellence Programme and we offer structured programs for growth and career advancement as we consider our employees to be our greatest asset.

• Food Preparation: Assist in the preparation and cooking of various dishes, ensuring adherence to standardised recipes, portion sizes, and quality standards. This includes chopping, marinating, grilling, baking, and other cooking techniques.
• Kitchen Operations: Collaborate with the culinary team to ensure the kitchen operates efficiently and smoothly. This involves organising workstations, maintaining proper stock levels, and ensuring all necessary equipment is in working order.
• Quality Control: Monitor and maintain the quality of ingredients and finished dishes. Conduct regular taste tests to ensure that flavours and presentations meet the restaurant’s standards.
• Sanitation and Safety: Follow strict hygiene and safety standards to create a clean and safe kitchen environment. Adhere to all food handling and sanitation regulations to prevent foodborne illnesses and maintain a clean workplace.
• Team Coordination: Work closely with other kitchen staff to ensure seamless teamwork. Communicate effectively with chefs, line cooks, and other team members to ensure efficient kitchen operations.
• Training and Development: Participate in training sessions to improve culinary skills and stay updated on new cooking techniques and trends. Seek opportunities to develop leadership qualities and advance in the culinary profession.
• Menu Planning: Contribute to the development of new dishes and menu items. Offer creative ideas and insights to enhance the overall dining experience for guests.
• Time Management: Maintain efficient cooking times to ensure timely service during busy periods while maintaining food quality.
• Inventory Management: Assist in monitoring kitchen inventory, ensuring that ingredients are available for the smooth running of kitchen operations.
• Adherence to Standards: Uphold the hotel’s standards in food preparation, plating, and presentation. Follow all recipes, guidelines, and specifications set by the Head Chef.
  Work Schedule: This role requires flexibility, with shifts including evenings and weekends.