Junior Sous Chef

Aramark Ireland

Connacht

On-site

EUR 28,000 - 36,000

Full time

5 days ago

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Job summary

Aramark Ireland is looking for a Junior Sous Chef to join Mayo University Hospital and uphold high standards of food service and kitchen management on site, with a full-time schedule and flexible hours.

You will assist with menu planning, HACCP documentation, and costings, while supervising kitchen staff and ensuring safe, compliant food preparation and delivery to patients and customers.

Qualifications

Relevant culinary qualification.
1-2 years' experience in a Professional kitchen.
Experience in industrial catering.
Experience of HACCP documentation.
Experience of menu planning.
Dedication and self-motivation.
Good reliability and time keeping.
To work on own initiative or as part of a team.
To be able to maintain personal hygiene.
Professional and Courteous manner.
A passion for food and service.
Flexible approach to hours and duties.
Willingness to undergo training as required.

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.

Skills

HACCP and Food Safety

Menu planning

Team leadership

Time keeping

Reliability

Self-motivation

Communication

Hygiene

Education

Relevant 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.

Qualifications

Qualifications and experience needed