Commis Chef

MWeds Ltd; Dublin; Hybrid; EUR 28,000 - 38,000; Full time

Job summary

JD Wetherspoon Ireland, located at Westend Commercial Village, Blanchardstown, Dublin, is seeking a full-time chef/cook to work 39 hours per week. You will ensure that dishes are prepared to the correct recipe and portion, and that stock is kept under optimum conditions.

You will uphold health & safety standards, keep your section clean, train junior cooks, communicate shortages promptly, and liaise with colleagues.

Responsibilities

• To ensure that all stocks are kept under optimum conditions.
• To ensure that all Health & Safety requirements are adhered to.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• To ensure that your section is being kept clean and tidy at all times.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• Liaise with your colleagues – have a good working relationship.
• To attend meetings, training courses and seminars as and when required.
• Highlight all Health & Safety, Fire Safety and HACCP issues to the head chef and/or restaurant manager.

Job description

MWeds connects job-seekers with partner employers.

Job Description

Employer: J D WETHERSPOON IRELAND

Location: Westend Commercial Village, Blanchardstown, Dublin, County Dublin, D15 ED86

Working hours: 39hrs/week

Responsibilities:

• To ensure that all stocks are kept under optimum conditions.
• To ensure that all Health & Safety requirements are adhered to.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• To ensure that your section is being kept clean and tidy at all times.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• Liaise with your colleagues – have a good working relationship.
• To attend meetings, training courses and seminars as and when required.
• Highlight all Health & Safety, Fire Safety and HACCP issues to the head chef and/or restaurant manager.