Naval Service: Direct Entry - Chef

Irish Defence Forces Careers; Ireland; On-site; EUR 30,000 - 42,000; Full time

Job summary

A national maritime defense agency is seeking qualified Chefs for the Naval Service in Ireland. As a Chef, you will support vital operations by preparing and serving meals, ensuring high nutritional standards and hygiene. The role includes menu planning and mentoring junior chefs, with eligibility criteria including age range, height, and educational qualifications in Culinary Arts. This position offers the chance to work in dynamic maritime environments, emphasizing teamwork and commitment under challenging conditions.

Qualifications

• Must be between 18 and 39 years of age.
• Height requirement: at least 5ft 2in (157.48cm).
• No visible tattoos above the collar.

Responsibilities

• Prepare and serve nutritious meals on board.
• Maintain hygiene, safety, and efficiency in the kitchen.
• Support menu planning, stock control, and provisioning.
• Train and mentor junior chefs.
• Assist in emergency response situations.

Skills

Culinary skills

Teamwork

Menu planning

Hygiene standards

Team mentorship

Education

FETAC Level 6 in Culinary Arts

NTCB Level 6 in Culinary Arts

Job description

The Naval Service is the State's principal seagoing agency with a general responsibility to meet contingent and actual maritime defence requirements.

The Irish Defence Forces is now recruiting qualified Chefs to join as Direct Entry personnel within the Naval Service. In this role, you’ll be a key member of the ship’s Logistics Team, supporting operations at sea and ashore by preparing and serving nutritious meals that sustain morale and wellbeing under challenging conditions.

About the Role

• As a Naval Service Chef, you will play a vital role in food planning, preparation and delivery to the ship’s company, ensuring nutritional standards and variety.
• Operate as part of a well-structured kitchen team, maintaining high standards of hygiene, safety and efficiency both at sea and in shore-based facilities.
• You’ll participate in menu planning, stock control and provisioning for operations of varying duration.
• Support the training, supervision and mentoring of junior and trainee chefs.
• Assist in emergency response situations, including firefighting and damage control exercises as part of the ship’s wider crew duties.

Eligibility Requirements

• Educational/Professional Qualifications:
  • FETAC Level 6 in Culinary Arts / QQI Level 6 in Culinary Arts
  • NTCB Level 6 in Culinary Arts or a national equivalent to any of the above.
• Applicants must be 18 years of age and under 39 years of age: you will be required to provide proof of your age if you progress to the next stage of the competition.
• You must be at least 5ft 2in (157.48cm) in height. You will be measured during the selection process.
• No tattoos are to be visible above the collar while serving in the Defence Forces. This will be checked during the selection process and you may not proceed if you have visible tattoos above your collar.
• Applicants must meet the work permit eligibility criteria to serve as part of the Defence Forces. i.e. You must have a minimum of 5 years eligibility to stay in Ireland. You will be requested to provide proof of working permit on your application.
• You must meet medical, physical and security clearance standards, which will be assessed during the recruitment process.

Base Location

Naval Base, Haulbowline Island, Cork.

Current Rates of Pay

Terms & Conditions