Direct Entry Chef: Lead Kitchen at Sea & Base

Cpl Group; Cork; On-site; EUR 80,000 - 90,000; Full time

Benefits offered by this job

Naval Base Haulbowline, Cork

Overseas service allowance

Annual salary increments

Job summary

The Naval Service seeks a Direct Entry Chef to join the ship's Logistics Team, preparing and serving nutritious meals at sea and ashore while maintaining hygiene and safety standards.

You will be involved in menu planning, stock control, provisioning for operations of varying duration, and you may mentor junior chefs. Based at the Naval Base, Haulbowline, Cork, with a competitive salary and allowances.

Qualifications

• Citizenship requirement: Irish citizen or legally entitled to work in Ireland.
• Medical, physical, and security clearance standards must be met.
• Age must be 18–39 years on the date of application.
• Qualifica tions (or national equivalent): FETAC Level 6, QQI Level 6, NTCB Level 6 in Culinary Arts or national equivalent.

Responsibilities

• Food planning, preparation and delivery to ship's company with nutritional standards.
• Maintain high hygiene, safety and efficiency standards at sea and shore facilities.
• Participate in menu planning, stock control and provisioning for varying operations.
• Support training, supervision and mentoring of junior and trainee chefs.
• Assist in emergency response, including fire-fighting and damage control exercises.

Skills

Culinary Arts

Education

FETAC Level 6 in Culinary Arts

QQI Level 6 in Culinary Arts

NTCB Level 6 in Culinary Arts

Job description

The Naval Service seeks a Direct Entry Chef to join the ship's Logistics Team, preparing and serving nutritious meals at sea and ashore while maintaining hygiene and safety standards.

You will be involved in menu planning, stock control, provisioning for operations of varying duration, and you may mentor junior chefs. Based at the Naval Base, Haulbowline, Cork, with a competitive salary and allowances.