Junior Sous Chef

The Address Collective

Cork

Hybrid

EUR 32,000 - 42,000

Full time

3 days ago

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Job summary

The Address Collective in Cork, Ireland is seeking a Junior/Senior Chef to assist the Head Chef and Sous Chef in delivering high-quality food preparation, production and service in line with HACCP standards.

You will help compile menus, train staff to the agreed standard, ensure cleanliness and safety, and manage daily kitchen operations to support busy service.

Qualifications

To assist the head chef and Sous Chef in ensuring that food preparation, food production and food service is carried out to high standards in accordance with HACCP regulations.

Responsibilities

To arrive promptly on duty in a full, clean and presentable uniform.
Maintain high level of personal and kitchen hygiene and comply with HACCP requirements.
Ensure uniform and personal hygiene standards in the kitchen.
Assist with ensuring food purchased is to the agreed standard.
Ensure staff are trained to the agreed standard.
Assist Head Chef in preparing and compiling menus for daily business and functions.
Ensure cleaning schedules are followed and hygiene checked daily.
Comply with fire, health and safety, hygiene and security regulations.
Monitor dishes to ensure conformity to standards before service.
Carry out ordering duties as required.
Assist with delivery intake of produce.
Adhere to Code of Conduct and company regulations.
Read, understand and follow Health and Safety statements and staff handbook.
Keep work areas clean, safe and tidy; report maintenance issues promptly.
All staff to participate in training and meetings with advance notice.

Skills

Chef de Partie

Cooking

Food Hygiene HACCP

Job description

This role isfor Chef de Partie/ Senior Chef de Partie ready to take the next step in their career.

ROLE: JUNIOR SENIOR CHEF

RESPONSIBLE TO: Head Chef

To assist the head chef and Sous Chef in ensuring that food preparation, food production and food service is carried out to the highest standards and in accordance with the food hygiene HACCP regulations. The main duties involved in the role are outlined below however this list is not exhaustive.

MAIN DUTIES:

To arrive promptly on duty as scheduled in a full, clean & presentable uniform at all times in accordance with company grooming policy.
Maintain the highest level of personal and work cleanliness and hygiene and throughout all duties comply with HACCP requirements.
To ensure that agreed standard of uniform and personal hygiene is carried out in the kitchen at all times.
To assist all food purchased is to the agreed standard.
To ensure staff are trained to the agreed standard.
To assist the Head Chef in preparing and compiling menus for daily business, functions etc.
To ensure all cleaning schedules are adhered to and hygiene is checked daily.
To comply with company legislations regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care and Security.
To monitor all dishes prepared from the kitchen and ensure they conform to agreed standard prior to food service.
Carry out ordering duties as required.
To comply with delivery intake of produce.
Adhere to the company's Code of Conduct.
To comply with company regulations regarding, fire, health and safety, hygiene, customer care and security.
To read, understand and carry out your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
Ensure work areas are kept clean, safe and tidy at all times.
Report any maintenance issues immediately to management,
All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.