Chef

Apleona; Dublin; In loco; EUR 32.000 - 45.000; Tempo pieno

Descrizione del lavoro

Apleona is recruiting a Chef to work at a religious site in Dublin 1. The role involves managing the kitchen, controlling costs and GP%, and ensuring high quality food and presentation across all meals.

The chef will oversee stock control, supplier liaison, and compliance with hygiene and safety standards while maintaining strong client relationships and coordinating monthly menu planning cycles.

Competenze

• Recognised professional culinary qualification.
• Previous experience in a working kitchen.
• Knowledge of kitchen health & 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.
• Knowledge of audit requirements.
• Adaptable and flexible in approach to work required.

Mansioni

• Manage supervision and control of all food and beverage from the Kitchen, ensuring high quality food and GP% and costings.
• Ensure service of all meals meets company standards.
• Obtain supplies and purchases and control of raw materials per company standards.
• Ensure food is prepared using fresh and local produce with high quality and presentation.
• Ensure methods comply with standards and client specifications.
• Maintain hygiene and safety standards and cleaning schedules.
• Secure kitchen, stores and monies; ensure areas are clean and equipment switched off after shifts.
• Attend to customer complaints and compliments; manage admin procedures and security checks.

Conoscenze

Culinary skills

Menu planning

Stock control

Communication

Formazione

Professional Culinary Qualification

Descrizione del lavoro

Apleona is currently recruiting for a Chef to work in a religious site in Dublin 1.

Working Pattern: Monday - Sunday, various shifts, 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 QualificationExcellent 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