COOK - Fixed Term - 30 Hours per Week

Delta Centre CLG; Carlow; On-site; EUR 25,000 - 35,000; Full time

Job summary

Delta Centre CLG in Ireland is seeking a Cook to support daily catering operations within the canteen. You will work with the team to prepare and serve meals, ensure dietary requirements are met, and maintain hygiene standards.

The role involves adhering to HACCP, Health Act 2007, HIQA standards and promoting a respectful, inclusive working environment while participating in staff development and delivering high-quality service.

Qualifications

• Experience in kitchen operations and meal preparation.
• Ability to follow HACCP and food hygiene regulations.
• Maintain cleanliness and stock management.

Responsibilities

• Prepare and serve nutritious meals in Delta to meet dietary requirements and individual preferences.
• Maintain high standards of presentation and portion control.
• Adhere to food hygiene regulations and HACCP standards.
• Monitor and record food temperatures and storage conditions.
• Manage stock levels, including ordering and receiving supplies.
• Minimise food waste through planning and portioning.
• Demonstrate respect and professionalism, upholding the Centre's values.

Skills

Food safety

Teamwork

Communication

Job description

• Work collaboratively with all team members to ensure smooth and efficient catering operations.
• Follow all organisational policies, procedures, and food safety protocols as directed by the line manager.
• Participate in staff meetings, training sessions, and ongoing professional development as required.
• Assist in the induction and support of new kitchen staff, promoting best practices and standards.
• Report any issues, incidents, or concerns promptly to the line manager or designated supervisor.
• Foster a respectful and inclusive working environment, promoting dignity and understanding of intellectual disabilities.
• Contribute to a positive team culture by being supportive, reliable, and proactive in daily duties.
• Adapt to changing needs within the service, including special dietary requests or event catering.
• Ensure compliance with relevant legislation, including the Health Act 2007, HIQA standards, food hygiene regulations, and HACCP requirements in all aspects of food service and kitchen hygiene.
• Promote and uphold the values of Delta Centre CLG, including person-centred care, inclusion, and respect.

Cook - Delta

• Work collaboratively with all team members to ensure smooth and efficient catering operations.
• Follow all organisational policies, procedures, and food safety protocols as directed by the line manager.
• Participate in staff meetings, training sessions, and ongoing professional development as required.
• Assist in the induction and support of new kitchen staff, promoting best practices and standards.
• Report any issues, incidents, or concerns promptly to the line manager or designated supervisor.
• Foster a respectful and inclusive working environment, promoting dignity and understanding of intellectual disabilities.
• Contribute to a positive team culture by being supportive, reliable, and proactive in daily duties.
• Adapt to changing needs within the service, including special dietary requests or event catering.
• Ensure compliance with relevant legislation, including the Health Act 2007, HIQA standards, food hygiene regulations, and HACCP requirements in all aspects of food service and kitchen hygiene.
• Promote and uphold the values of Delta Centre CLG, including person-centred care, inclusion, and respect.

Key tasks -

Meal Preparation & Service

• Prepare and serve nutritious meals in Delta to ensure meals meet dietary requirements and individual preferences where applicable.
• Maintain high standards of presentation and portion control.

Food Safety & Hygiene

• Adhere strictly to food hygiene regulations and HACCP standards.
• Monitor and record food temperatures and storage conditions.
• Maintain cleanliness and organisation of the kitchen and canteen areas.

Catering Operations

• Ensure the efficient daily operation of the canteen facility.
• Manage stock levels, including ordering and receiving food supplies.
• Minimise food waste through effective planning and portioning.

Professional Conduct

• Demonstrate respect and professionalism at all times.
• Uphold the values of the Centre, including dignity, inclusion, and person-centred care.
• Participate in relevant training and development opportunities.