Job Responsibilities
Reporting to the Chef manager and work as part of a team.
Production of food for evening shift service (14:00-20:00, weekdays).
Full knowledge of all menu items served.
Maintain high food hygiene and health and safety standards per Aramark requirements and complete all shift opening and closing checklists.
Learn procedures and standards for all kitchen tasks.
Undertake relevant training as required.
Ensure constant innovation, food variety, choice, and that all food is handled and prepared safely in conjunction with Food Safety requirements.
Qualifications
Previous experience in a Food Production role within catering or retail.
Good level of spoken English.
Works well under supervision with the ability to take direction.
Self‑motivated, adaptable / flexible and a good communicator.
Provide outstanding customer service.
Ability to prioritise workload and delegate.
Work optimally without supervision.
Quality focused.
Effective team worker.
Ownership and accountability.
Understand basic catering finances – costing, production, wastage, etc.
Ability to maintain a variety of operating and general records.
Location(s): Westport, County Mayo, Ireland; London, England, United Kingdom; Tipperary, County Tipperary, Ireland; Liffey Valley Park, County Dublin, Ireland; Co. Galway, County Galway, Ireland.
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