Chef

Apleona UK; Dublin; Hybrid; EUR 35,000 - 42,000; Full time

Job summary

Apleona is recruiting a Chef to work in a religious site in Dublin 1. The role involves supervising the kitchen, managing food quality, costings and hygiene, and delivering fresh, local produce for daily meals.

With a focus on high standards and client specifications, you will plan menus, oversee stock, and ensure safety compliance while maintaining strong relationships with the client and staff.

Qualifications

• Must hold a recognised professional culinary qualification.
• Previous kitchen experience in a professional setting.
• Knowledge of kitchen health and safety procedures and legislation.
• Experience in costing menus and stock control.
• Strong communication, organisation and customer service skills.
• Ability to make on-the-spot decisions.
• Knowledge of audit requirements.
• Flexible and adaptable in approach to work.

Responsibilities

• Supervise and control all food & beverage from the kitchen and manage GP% and costings.
• Ensure meals service meets company standards.
• Obtain supplies and manage raw material control.
• Prepare food using fresh, local produce with high quality and presentation.
• Ensure methods comply with client specifications and standards.
• Maintain hygiene, safety and cleaning schedules.
• Secure kitchen, stores and money; ensure end-of-shift security.
• Maintain relationships with client organisation and attend meetings.
• Handle deliveries and staff induction; design menu databases and weekly planning.

Skills

Professional culinary skills

Menu planning & costing

Stock control

Hygiene & safety knowledge

Experience in kitchen management

Customer service skills

Decision making

Auditing knowledge

Education

Recognised Professional 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 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 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

  We look forward to your application!

  Ref. 18109