Duties & Responsibilities of Cook in NRCH

• Too ensure food is stored, prepared and served in accordance with HACCP requirements, NRCH policies and procedures as well as other regulatory requirements such as Health Information & Quality Authority.
• Provide a variety of nutritious meals to individuals with different nutritional needs.
• Ensure all dishes are presented attractively and consistently
• Maintain a clean, organised, and safe kitchen environment (understanding the basic principles of cross infection)
• Monitor food stock and place orders as needed
• Follow all food safety and hygiene regulations
• Collaborate with the kitchen team to ensure smooth service during busy periods
• Assist with menu planning and development
• Adapt to changing priorities and support other team members as required

Requirements

• Previous experience as a cook or chef in a busy kitchen
• Strong knowledge of food safety and hygiene practices
• Ability to work efficiently under pressure
• Excellent teamwork and communication skills
• Flexibility to work rostered hours, including weekends if needed
• Passion for food and commitment to quality
• Relevant culinary qualifications are an advantage

Job Type: Permanent
Job Type: Full-time
Pay: €15.00-€21.00 per hour
Expected hours: No less than 30 per week

Benefits:

• Employee assistance program
• On-site parking

Application question(s):

• Have a detailed knowledge of HACCP

Experience:

• culinary: 1 year (required)

Language:

• English (required)

Work authorisation:

• Ireland (required)

Work Location: In person
Application deadline: 29/08/2025
Reference ID: NRCHChef08/2025
Expected start date: 15/09/202

• Too ensure food is stored, prepared and served in accordance with HACCP requirements, NRCH policies and procedures as well as other regulatory requirements such as Health Information & Quality Authority.
• Provide a variety of nutritious meals to individuals with different nutritional needs.
• Ensure all dishes are presented attractively and consistently
• Maintain a clean, organised, and safe kitchen environment (understanding the basic principles of cross infection)
• Monitor food stock and place orders as needed
• Follow all food safety and hygiene regulations
• Collaborate with the kitchen team to ensure smooth service during busy periods
• Assist with menu planning and development
• Adapt to changing priorities and support other team members as require