DELI COOK – MAC’S PLACE DELI / GALWAY PLAZA

Location: Galway Plaza
Company: The Plaza Group – One of Ireland’s leading independent motorway and primary route service providers.
Brand: Supermac’s / Mac’s Place Deli
Salary: Depending on experience
Please note that a work permit may be granted if you are currently in Ireland (not abroad) and meet all the job requirements, including relevant experience. We kindly ask candidates who do not meet these conditions to refrain from applying.

KEY REQUIREMENTS (ESSENTIAL):

• Minimum 1 year of experience working as a commis chef, line cook, or chef de partie.
• Strong skills in the preparation and cooking of a wide variety of dishes, including different types of meats (beef, pork, chicken, etc.), a variety of side dishes (e.g., vegetables, mashed potatoes, rice, etc.), and other hot and cold items.
• Familiarity with commercial kitchens, portion control, and HACCP standards.
• Ability to take direction, learn new methods, and work efficiently in a busy food service environment.
• Availability to work within operating hours (6 a.m. to 7 p.m.), Monday to Sunday, is required.

MAIN RESPONSIBILITIES:

• Support the daily operations of the hot and cold deli and fresh food counters.
• Prepare, cook, and serve a wide variety of hot and cold dishes in line with the deli’s menu.
• Maintain high standards of food presentation, quality, and cleanliness at all times.
• Assist in menu development to ensure diverse, tasty offerings for customers.
• Follow all food safety regulations, including HACCP and hygiene requirements.
• Participate in stock control, ordering, and proper food storage and rotation.
• Collaborate with the chef and deli manager on promotions, cost control, and portioning.
• Deliver excellent customer service and work well within a team.
• Be flexible with scheduling and support other team members as needed.

ADDITIONAL DUTIES INCLUDE:

• Maintaining a clean, safe, and organised work area.
• Supporting the training and cross-training of deli staff.
• Contributing to the deli’s profitability by controlling food waste and operating costs.
• Helping resolve customer complaints in a professional and timely manner.
• Assisting with administrative tasks such as completing HACCP logs and monitoring food margins.