Breakfast Chef

at  Great National Ballykisteen Golf Hotel

JOIN OUR TEAM AS A BREAKFAST CHEF!

We are looking for a reliable person to join our kitchen team as a Breakfast Chef. You will be involved in every aspect of the kitchen operation, and deliver a quality breakfast experience for our guests.

A key player in the day-to-day running of the kitchen, your responsibilities will include:

• To arrive to work on time and in full uniform.
• To adhere to all HACCP regulations regarding uniform, personal hygiene, food preparation, production, service and storage.
• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
• Cooking and preparing our menus, ensuring the very best standards of food preparation and presentation.
• To work with the head chef in menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
• To ensure that all mis en place is freshly prepared and on time.
• To ensure that dishes are prepared to the correct recipe and to the correct standard.
• To ensure that all stocks are kept under optimum conditions.
• To minimize wastage.
• To ensure all dishes are served with correct garnish, portion size.
• To clean down kitchen after service and any remaining food is stored according to food hygiene regulations maintaining the highest standards of hygiene and safety at all times.

• To arrive to work on time and in full uniform.
• To adhere to all HACCP regulations regarding uniform, personal hygiene, food preparation, production, service and storage.
• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
• Cooking and preparing our menus, ensuring the very best standards of food preparation and presentation.
• To work with the head chef in menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
• To ensure that all mis en place is freshly prepared and on time.
• To ensure that dishes are prepared to the correct recipe and to the correct standard.
• To ensure that all stocks are kept under optimum conditions.
• To minimize wastage.
• To ensure all dishes are served with correct garnish, portion size.
• To clean down kitchen after service and any remaining food is stored according to food hygiene regulations maintaining the highest standards of hygiene and safety at all times