Scope and General Purpose:
To assist the Head Chef in preparing, producing and serving food that will surpass customer expectations
Principle Accountabilities:
* To be ready to commence work, on time and in full uniform, freshly groomed in accordance with kitchen regulations and company standards.
* To prepare and produce food to the standards agreed.
* To minimise wastage at all times.
* To adhere to all Hygiene Regulations regarding uniform, personal hygiene and operational hygiene.
* To ensure all necessary mis-en-place are ready prior to service.
* To carry out cleaning duties as outlined in the cleaning schedule and complete daily/weekly checklists for cleaning tasks performed.
* Wear protective clothing as specified.
* To report any faults in equipment, fixtures and fittings or items considered unsafe to the senior chef on duty.
* To operate all machinery and electrical equipment as directed, and not to misuse in any way.
* To ensure the daily purchases are checked in, stored and rotated to maintain top quality and eliminate wastage whilst complying with Health and hygiene regulations.
* To be familiar with nominated suppliers and order in relation to business levels not exceeding agreed stock holding levels.
* To be specifically responsible for hygiene and ensure full implementation of cleaning schedules and on-going training for kitchen porters with all chefs trained in cleaning down procedure.
* To maintain strict control procedures within the kitchen, to achieve budgeted food gross profit taking positive action in the event of an adverse stock take.
* To maintain a good working relationship with the restaurant and to monitor the food going over the hot plate.
* To ensure full adherence to hygiene and safety in accordance with the Health and Safety at Work Act, and the hotel Health and Safety Policy.
* To ensure that all items on the buffet are well presented and maintained at the correct temperature.
* To prepare and deliver requested food to the required standards.
* To prepare and deliver staff meals when necessary.
Job Type: Part-time
Pay: €15.00-€16.00 per hour
Benefits:
* On-site parking
Ability to commute/relocate:
* Santry Cross, Dublin 9, CO. Dublin: reliably commute or plan to relocate before starting work (required)
Experience:
* Chef: 1 year (required)
Work authorisation:
* Ireland (required)
Work Location: In person