The Armada started trading in 1968 as a roadside pub, and has grown and changed over the years to its current form, a great 4-star property, we have come a long way, but we have great plans to go a lot further. To get there we need great people working together, in an atmosphere of professionalism, integrity, fairness, and with a focus on delivering great experiences to everyone that comes through the doors.

ESSENTIAL QUALIFICATIONS & SKILLS:

• Strong culinary knowledge
• Minimum 5 years’ experience working in a culinary environment
• IT literate.
• HACCP Level 1 and 2
• An ability to work independently as well as part of a team

DESIRABLE QUALIFICATIONS & SKILLS:

• Previous experience in hotel environment is desirable.
• Previous experience in high volume/banquet dining
• Commercial acumen
• Menu planning and costing
• Culinary qualification
  Job Types: Full-time, Permanent
  Pay: From €16.00 per hour

Benefits:

• Bike to work scheme
• Employee discount
• Gym membership
• On-site parking
• Wellness program

Ability to commute/relocate:

• Miltown Malbay, CO. Clare V95 R883: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Chef: 1 year (preferred)
• HACCP: 1 year (preferred)

Work Location: In perso

KEY RESPONSIBILITIES:

• Contribute to the production of the highest possible food quality, and coordinate staff in the delegated section
• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation.
• Prepares sauces, soups, and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation.
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions, and all reservations.
• Adheres to company standards of food quality, preparation, recipes, and presentation.
• Orders adequate supplies for own section, and sets up “mis-en-place” for section.
• Supervises the proper set-up of each item on menus and insures their readiness.
• Works with Chefs to ensure seasoning, portions, and appearance of food.
• Ensures readiness and makes priorities in case of last-minute changes to reservations.
• Confers closely with the Executive & Head Chef and takes every opportunity to become familiar with all aspects of his or her position, to be ready to fill in whenever required.
• Co-ordinates job tasks with staff in own section.