Naval Service Chef (Direct Entry) – Sea Ops & Menu Lead

Fairways Hotel; Cork; Hybrid; EUR 34,000 - 42,000; Full time

Job summary

The Defence Forces is recruiting qualified Naval Service Chefs to join the ship's Logistics Team at Haulbowline, Cork. In this role, you will plan, prepare and deliver nutritious meals for the ship's company, ensuring high standards of hygiene, safety and variety at sea and ashore.

You will work in a structured kitchen, assist in menu planning, stock control and provisioning, and help train junior chefs while contributing to emergency response exercises as part of the crew.

Qualifications

• Educational/Professional Qualifications as listed in eligibility.
• Applicants must be 18 years of age and under 39 years of age, provide proof of age.
• Height requirement: at least 5ft 2in (157.48 cm). Tattoos restrictions apply.
• Must meet work permit eligibility to stay in Ireland (min 5 years).
• Medical, physical and security clearance will be assessed during recruitment.

Responsibilities

• Food planning, preparation, and delivery to ship's company with nutritional standards and variety.
• Operate in a hygienic, safe, and efficient kitchen at sea and ashore.
• Participate in menu planning, stock control and provisioning for operations of varying duration.
• Support training, supervision and mentoring of junior and trainee chefs.
• Assist in emergency response exercises as part of the ship’s crew duties.

Skills

Culinary skills

Hygiene & safety

Menu planning

Stock control

Mentoring juniors

Education

FETAC Level 6 in Culinary Arts

QQI Level 6 in Culinary Arts

NTCB Level 6 in Culinary Arts

Tools

Kitchen equipment handling

Job description

The Defence Forces is recruiting qualified Naval Service Chefs to join the ship's Logistics Team at Haulbowline, Cork. In this role, you will plan, prepare and deliver nutritious meals for the ship's company, ensuring high standards of hygiene, safety and variety at sea and ashore.

You will work in a structured kitchen, assist in menu planning, stock control and provisioning, and help train junior chefs while contributing to emergency response exercises as part of the crew.