Dish Preparation & Presentation: Consistently prepare, cook, and present high-quality dishes in line with set recipes and customer expectations.Section Supervision: Take responsibility for a specific kitchen section, guiding and supporting junior staff to deliver excellent results.Stock Management: Keep track of ingredient levels, ensure correct storage procedures are followed, and support ordering and stock rotation to reduce waste.Menu Input & Creativity: Actively participate in the creation of new menu items and daily specials, bringing fresh, innovative ideas and culinary passion to the team.Service Efficiency: Manage workflow effectively during busy periods, ensuring smooth service through strong organizational and time management skills.Food Safety & Hygiene: Uphold high standards of cleanliness and food safety at all times, complying fully with HACCP protocols and internal policies.starting date 15/10/2025Job Type: Full-timePay: €34,000.00-€34,001.00 per yearBenefits:Employee discountFlexitimeFood allowanceSick payAbility to commute/relocate:The Demesne, Westport, CO. Mayo: reliably commute or plan to relocate before starting work (preferred)Education:Junior Certificate (preferred)Experience:Chef: 2 years (required)Language:English (preferred)Licence/Certification:HACCP Level 2 Certificate (preferred)Work authorisation:Ireland (required)Work Location: In person