PRINCIPLE ACCOUNTABILITIES:

• To be ready to commence work, on time and in full uniform, freshly groomed in accordance with kitchen regulations and company standards.
• To prepare and produce food to the standards agreed.
• To minimise wastage at all times.
• To adhere to all Hygiene Regulations regarding uniform, personal hygiene and operational hygiene.
• To ensure all necessary mis-en-place are ready prior to service.
• To carry out cleaning duties as outlined in the cleaning schedule and complete daily/weekly checklists for cleaning tasks performed.
• Wear protective clothing as specified.
• To report any faults in equipment, fixtures and fittings or items considered unsafe to the senior chef on duty.
• To operate all machinery and electrical equipment as directed, and not to misuse in any way.
• To ensure the daily purchases are checked in, stored and rotated to maintain top quality and eliminate wastage whilst complying with Health and hygiene regulations.
• To be familiar with nominated suppliers and order in relation to business levels not exceeding agreed stock holding levels.
• To be specifically responsible for hygiene and ensure full implementation of cleaning schedules and on-going training for kitchen porters with all chefs trained in cleaning down procedure.
• To maintain strict control procedures within the kitchen, to achieve budgeted food gross profit taking positive action in the event of an adverse stock take.
• To maintain a good working relationship with the restaurant and to monitor the food going over the hot plate.
• To ensure full adherence to hygiene and safety in accordance with the Health and Safety at Work Act, and the hotel Health and Safety Policy.
• To ensure that all items on the buffet are well presented and maintained at the correct temperature.
• To prepare and deliver requested food to the required standards.
• To prepare and deliver staff meals when necessary.
  Job Type: Part-time
  Pay: €15.00-€16.00 per hour

Benefits:

• On-site parking

Ability to commute/relocate:

• Santry Cross, Dublin 9, CO. Dublin: reliably commute or plan to relocate before starting work (required)

Experience:

• Chef: 1 year (required)

Work authorisation:

• Ireland (required)

Work Location: In perso

To assist the Head Chef in preparing, producing and serving food that will surpass customer expectations