Junior Chef: Hands-On Training in a Fast-Paced Kitchen

Romantic Castles of Ireland

Dunaree

Sur place

EUR 17 000 - 22 000

Plein temps

14 jours+

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Avantages offerts par ce poste

Hands-on mentorship from Head Chef
Vibrant working environment
Great location Kingscourt

Résumé du poste

Gartlan's Bar in Kingscourt is seeking a reliable Commis Chef to join our kitchen team. You will work closely with our Head Chef in a fast-paced, friendly environment to build practical culinary skills.

The role involves food prep, plating during service (12-3 and 5-7), kitchen hygiene, stock control and station setup. Weekend/evening availability is essential, and you will receive hands-on mentorship.

Qualifications

  • Previous experience in a kitchen or catering environment is preferred, but passionate candidates with formal culinary training or a strong work ethic will be considered.
  • Fundamental understanding of food safety and hygiene procedures.
  • Ability to work well under pressure in a tight-knit team environment.
  • Good communication skills and a strong eye for detail.
  • Must be punctual, reliable, and available to work weekends/evenings as scheduled.

Responsabilités

  • Assist the Head Chef with daily prep work, dish assembly, and organizing ingredients ahead of service.
  • Cook and plate food orders accurately and efficiently during service hours (12-3 PM and 5-7 PM).
  • Maintain high standards of hygiene, cleanliness, and food safety standards (HACCP compliance) at all times.
  • Ensure food items are stored, labelled, and rotated correctly (FIFO).
  • Assist with station teardown, dishwashing, and general kitchen clean-down after service.

Connaissances

Kitchen experience
Food safety
Teamwork
Punctuality
Weekend availability

Description du poste

Gartlan's Bar in Kingscourt is seeking a reliable Commis Chef to join our kitchen team. You will work closely with our Head Chef in a fast-paced, friendly environment to build practical culinary skills.

The role involves food prep, plating during service (12-3 and 5-7), kitchen hygiene, stock control and station setup. Weekend/evening availability is essential, and you will receive hands-on mentorship.

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