Junior Sous Chef

Aramark Ireland

Castlebar

On-site

EUR 28,000 - 34,000

Full time

2 days ago

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Job summary

Mayo University Hospital is recruiting a Junior Sous Chef through Aramark Ireland to uphold high standards of food delivery and kitchen management on site. The role is full-time with flexible hours to support patient and customer service.

The successful candidate will work under the Chef Manager/Sous Chef, assist with stock, menu planning, and ensure daily hygiene and safety policies are followed in line with current legislation.

Qualifications

1-2 years of experience in a professional kitchen
Experience in industrial catering
Experience of HACCP documentation
Experience of menu planning
Willingness to undergo training as required

Responsibilities

Maintain food hygiene, service & presentation including HACCP

Skills

Culinary skills

Food hygiene

Time management

Teamwork

Education

Culinary qualification

Job description

Job Description

We are currently recruiting a Junior Sous Chef to join the team at Mayo University Hospital. Our focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite. This is a full-time position and flexibility with hours is required.

Job Responsibilities

Qualifications and responsibilities

To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation)
To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible.
To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used.
To fully familiarise yourself with all company policies and procedures and to ensure the daily implementation of same to guarantee Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation.
To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception.
To maintain a high standard of hygiene in respect of premises and self.
To be responsible for the performance of the team to deliver the top-of-the-line food for our patients and customers.
To share responsibility with the Chef Manager/Sous Chef for the checking, probing, and signing of all food deliveries to ensure that only the highest standard of produce is accepted into the unit.
To verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts.
To assist with carrying out stock takes as appropriate.
To review the kitchen hazard list every week with the Chef Manager/Sous Chef.
To maintain good communications and working relationships with your client, customers, and all staff.
As a member of our team, you are equally responsible for cleaning and hygiene, and that any assigned daily and weekly cleaning duties are carried out to standard.
To carry out any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen.