Chef

Company Details Confidential; Dublin; On-site; EUR 32,000 - 42,000; Full time

Job summary

Company Details Confidential in Sandyford, Dublin 18, is seeking an experienced Chef to lead the kitchen operations, maintain high standards, and support the hospitality team.

You will manage daily kitchen activities, train staff, develop menus, control costs, and ensure compliance with health, safety and food hygiene regulations. The role involves rostering, stock control, cost estimates, and working closely with management to deliver quality for guests.

Qualifications

• Experience leading a kitchen team and managing daily operations.
• Strong knowledge of health and safety and hygiene standards.
• Ability to manage budgets, rosters, and food costs.

Responsibilities

• Oversee daily kitchen operations and maintain high standards.
• Train and develop kitchen staff; document training.
• Manage stock levels and food orders with suppliers.
• Create new dishes and menus that align with concept and seasonality.
• Hire and interview new staff; conduct appraisals as needed.
• Ensure compliance with health, safety, fire, and hygiene regulations.

Skills

Kitchen operations

Food preparation

Staff training

Budget and rostering

Menu development

Stock control

Health & safety

Hiring experience

Education

Hospitality qualification

Job description

The Forum, Ballymoss Road, Sandyford, Dublin 18, D18XH28

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

Main Duties

• To arrive for work on time, well-groomed and presenting a professional appearance to our guests.
• Responsible for the smooth running of the Kitchen in line with company standards of Procedures, predetermined budgets, and all relevant legislation.
• Training & Development of the kitchen Team using relevant techniques and ensuring all training is documented.
• Overall responsibility for the kitchen's daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food's profit margins as advised by the Owner.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen's accounts and creating a work roster.
• Employee Relations & Performance Management of the Kitchen Team with the assistance of the HR Department.
• Management of the departments staffing levels/holidays in line with budgets.
• Supervise the activities of the Kitchen team to ensure all team members are aware of their responsibilities and are performing all duties to a consistently high standard.
• The Management of all stock levels in line with Budgets
• To work with Owner on menu planning through monitoring of food sales and introducing new menu ideas.
• To be aware and ensure compliance with all company policy’s regarding: Fire, Health & Safety, Hygiene, Food Hygiene, Customer Care & Security and contact tracing.
• To read, understand and comply with your responsibilities/Management of your team’s as defined in the Health & Safety Statement and Staff Handbook.

Occasional Duties

• To attend meeting/training sessions as required.
• To assist in the training and assistance of a new staff member.
• To carry out any other reasonable request made by Management.
• During peak times it may be necessary to work in other similar related departments.

Career Level

• Experienced [Non-Managerial]

#JOB-2469876 - Chef