Continental Chef | Intercontinental Chef | European Chef

USI Global Recruitment; Ireland; On-site; EUR 32,000 - 48,000; Full time

Job summary

USI Global Recruitment is seeking a skilled chef for a busy kitchen in Ireland. You will prepare, cook and present Continental, Intercontinental and European dishes to high quality standards, showcasing expertise in soups, sauces and a wide range of cooking techniques.

You will ensure HACCP compliance, maintain mise en place, manage portions and collaborate with the Head Chef and kitchen team to deliver excellent dining experiences.

Qualifications

• Prepare Continental, Intercontinental and European dishes according to recipes and quality standards.
• Demonstrate expertise in soups, salads, appetizers, sauces, pasta, pizzas, grilled items, meat, poultry, seafood and vegetarian dishes.

Responsibilities

• Prepare European specialties including French, Italian, Mediterranean and other regional cuisines.
• Prepare international dishes from Asian, Middle Eastern, American and other cuisines as required.
• Ensure correct use of ingredients, seasonings, cooking techniques and portion sizes.
• Maintain consistency in taste, texture, temperature, freshness and presentation.
• Plan mise en place and ensure timely preparation before service.
• Follow standard recipes, menu specifications and portion-control procedures.
• Monitor stock, check ingredient quality and minimize waste.
• Ensure proper storage, labeling, temperature control and FIFO/FEFO.
• Maintain HACCP-based food safety and kitchen sanitation standards.

Skills

Continental cuisine

Intercontinental cuisine

European cuisine

Grilling

Roasting

Baking

Sautéing

Braising

Poaching

Frying

Stocks

Soups

Sauces

Marinades

Seasoning techniques

Job description

Role & responsibilities

• Prepare, cook and present Continental, Intercontinental and European dishes according to established recipes and quality standards.
• Demonstrate expertise in the preparation of soups, salads, appetizers, sauces, pasta, pizzas, grilled items, meat, poultry, seafood and vegetarian dishes.
• Prepare European specialties, including French, Italian, Mediterranean and other regional European cuisines, depending on the assigned kitchen.
• Prepare international dishes from cuisines such as Asian, Middle Eastern, American and other global culinary traditions, as required by the establishment.
• Ensure the correct use of ingredients, seasonings, cooking techniques and portion sizes.
• Maintain consistency in taste, texture, temperature, freshness and food presentation.
• Plan daily mise en place and ensure timely preparation of ingredients before service.
• Follow standard recipes, menu specifications and portion-control procedures.
• Monitor food stock, check ingredient quality and minimize food wastage.
• Ensure proper food storage, labelling, temperature control and stock rotation using FIFO and FEFO practices.
• Maintain strict food safety, personal hygiene and kitchen sanitation standards in accordance with HACCP principles.
• Follow procedures for food allergies, dietary restrictions and cross-contamination prevention.
• Operate and maintain kitchen equipment safely and report maintenance issues promptly.
• Coordinate with the Head Chef, Sous Chef, Chef de Partie and other kitchen team members to ensure smooth kitchen operations.
• Assist with menu planning, recipe development, food costing and inventory management, where required.
• Train and guide junior kitchen staff and kitchen assistants, depending on the position.
• Maintain cleanliness and organization of workstations, refrigerators, storage areas and kitchen equipment.
• Perform additional culinary duties assigned by the Head Chef or management.

Preferred candidate profile

• Strong knowledge of Continental, Intercontinental and/or European cuisine.
• Practical expertise in professional cooking methods, including grilling, roasting, baking, sauting, braising, poaching and frying.
• Knowledge of stocks, soups, sauces, marinades, dressings and seasoning techniques.
• Ability to prepare meat, poultry, fish, seafood and vegetarian dishes.
• Knowledge of pasta, risotto, salads, appetizers, side dishes and international specialties.
• Good understanding of food presentation, garnishing and portion control.
• Knowledge of HACCP, food hygiene, kitchen safety and sanitation.
• Familiarity with FIFO, FEFO, food storage and inventory control.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Good teamwork, communication, time-management and organizational skills.
• Creativity, attention to detail and commitment to food quality.