Commis Chef - Fast-Paced Kitchen, HACCP & Training

DOLCE&SALATO LIMITED; Cork; On-site; EUR 24,000 - 32,000; Full time

Job summary

DOLCE&SALATO LIMITED is seeking a skilled Commis Chef to join our culinary team in Ireland. The role focuses on daily food preparation, maintaining HACCP quality, and ensuring high presentation standards.

You will supervise junior staff, manage stock, and assist in developing daily and seasonal menus while upholding strict hygiene and safety practices. Work pattern: Monday–Sunday (any 5 days), 39 hours per week, on site at Ruthmucullig West.

Qualifications

• Two years’ experience as a Commis Chef or in a similar role.
• Solid knowledge of HACCP and food hygiene standards.
• Ability to work in a fast-paced kitchen and multitask efficiently.
• Good teamwork, communication, and leadership abilities.
• Strong attention to detail and organizational skills.
• Passion for high-quality food and presentation.

Responsibilities

• Prepare daily food items in accordance with HACCP quality and safety standards.
• Maintain kitchen hygiene and ensure compliance with health and safety regulations.
• Ensure all dishes leaving the kitchen meet high-quality presentation standards.
• Minimize food wastage and manage kitchen stock efficiently.
• Supervise and train junior and new kitchen staff.
• Estimate daily production needs and manage stock levels responsibly.
• Check the quality of raw and cooked food to ensure it meets the required standards.
• Assist in the development of daily and seasonal menu items.
• Operate and maintain kitchen equipment in line with health and safety procedures.
• Foster a positive and creative working environment with a focus on continuous improvement.

Skills

Experience

HACCP knowledge

Multitasking

Teamwork

Attention to detail

Food presentation

Job description

DOLCE&SALATO LIMITED is seeking a skilled Commis Chef to join our culinary team in Ireland. The role focuses on daily food preparation, maintaining HACCP quality, and ensuring high presentation standards.

You will supervise junior staff, manage stock, and assist in developing daily and seasonal menus while upholding strict hygiene and safety practices. Work pattern: Monday–Sunday (any 5 days), 39 hours per week, on site at Ruthmucullig West.