Kitchen Porter: Academy Training, Growth & Flexible Hours

Dalata Hotel Group plc; Galway; On-site; EUR 19,000 - 24,000; Full time

Benefits offered by this job

Free employee meals on duty

50% Off F&B in all properties

€/£60 employee rate on rooms for all D

30% off the Friends & Family rate

Extra AL day for every year worked (5…

Employee Assistance Programme.

Cycle to Work Scheme/Transport Schemes

Pension access (Ask your HR Manager…

Development Opportunities through our

Staff Appreciation Initiatives, fun团队

Job summary

Dalata Hotel Group plc in Galway is seeking a Kitchen Porter to support the kitchen team. You will receive training through our Dalata Academy and help the head chef and sous chef with daily operations while maintaining high standards.

This role offers opportunities to grow within the group, with internal development programmes and inclusive workplace culture. Flexibility to work mornings/evenings and weekends is required, and there is a strong emphasis on teamwork and HACCP standards.

Qualifications

• Previous experienceworking in a kitchen.
• Flexibility in working hours as the role includes mornings/evenings & weekends.
• Ability to work as part of a team or on own initiative.

Responsibilities

• Assist the Head Chef & Sous Chef with the overall running of the kitchen.
• Take direction from department managers and assist in the monitoring of food. Maintaining a supply of clean ware/cooking ware & kitchen utensils at all times
• Responsible for the cleanliness of the kitchens at all times
• Work alongside the chef team to maintain HACCP standards

Skills

Kitchen experience

Teamwork

Flexible hours

Self-motivated

Job description

Dalata Hotel Group plc in Galway is seeking a Kitchen Porter to support the kitchen team. You will receive training through our Dalata Academy and help the head chef and sous chef with daily operations while maintaining high standards.

This role offers opportunities to grow within the group, with internal development programmes and inclusive workplace culture. Flexibility to work mornings/evenings and weekends is required, and there is a strong emphasis on teamwork and HACCP standards.