Chef

Apleona UK; Dublin; On-site; EUR 29,000 - 38,000; Full time

Job summary

Apleona UK is currently recruiting for a Chef to work in a religious site in Dublin City. The suitable candidate will manage all kitchen operations, maintain high standards, and ensure cost controls and fresh, local produce usage.

The role requires experience in a working kitchen, strong communication and organisational skills, and compliance with health and safety regulations. 36 hours per week, Monday to Sunday, on-site in Dublin.

Qualifications

• Recognised professional culinary qualification.
• Experience in a working kitchen.
• Knowledge of kitchen health and safety procedures and legislative requirements.
• Costing and menu planning, stock control and high quality food production.
• Excellent communication, organisation and customer service skills.
• Ability to make on the spot decisions.

Responsibilities

• Manage supervision and control of all food and beverage from the Kitchen, maintaining quality and cost targets.
• Ensure service of meals meets company standards.
• Obtain supplies and control raw materials according to company standards.
• Prepare food using fresh local produce and maintain quality and presentation.
• Ensure methods of food preparation and presentation comply with client specifications.
• Maintain hygiene, safety, and cleaning schedules; update kitchen diaries as required.
• Control security of kitchen, stores, and monies; ensure end-of-shift shutdowns.
• Attend meetings, handle customer feedback, and record deliveries and stock takes.
• Induct new staff into canteen and kitchen procedures; roll out recipe database and menu planning.
• Design and deliver weekly menu planning within a monthly cycle.

Skills

Communication

Organisation

Customer service

Decision making

Education

Culinary qualification

Job description

The details for the selected vacancy are shown below.

• Advert Title Chef
• Advert Text

  Apleona is currently recruiting for a Chef to work in a religious site in Dublin City.

  Working Pattern: Monday - Sunday, 36 hours per week.

  Main duties and responsibilities

  • Manage the supervision and control of all food and beverage from the Kitchen, while providing high quality food and taking control of GP% and Costings.
  • Ensure that the service of all meals is to the standard laid down by the Company.
  • Obtain supplies and purchases and ensure that the control of raw materials are to Company standards.
  • Ensure food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
  • Ensure that methods of food preparation, production and presentation comply with standards and Client specification
  • Complete and maintain all legislative paper work as required by law including the Bilfinger Kitchen Diary
  • Maintain the Company standard of hygiene and safety, and develop/update cleaning schedules.
  • Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area.
  • Ensure that all areas are left clean and tidy and all equipment is switched off at the end of each shift.
  • Maintain satisfactory relationships at all appropriate levels of the Client organisation
  • Attend to all customer complaints and compliments
  • Ensure admin procedures are handled and conduct regular security checks.
  • Ensure all deliveries are received and recorded as per company requirements
  • Ensure all new staff are inducted into the Canteen and kitchen procedures
  • Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
  • Design and roll out a recipe data base for your core items and menus
  • Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
  • Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
  • Attend meetings, conferences and training courses as requested.

  Qualifications and Experience

  • Recognised Professional Culinary Qualification
  • Previous experience within a working kitchen
  • Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
  • Costing and Menu Planning, Stock Control and High Quality Food Production
  • Recognised Professional Culinary Qualification
  • Excellent communication, organisation and customer service skills .
  • Ability to make on the spot decisions
  • Knowledge of audit requirements
  • Adaptable and flexible in approach to work required

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