Chef - Local Produce, Menu Planning & Kitchen Leadership

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

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.