Hours of Work - 39 hours per week
To assist chefs in preparing, producing and serving food to the highest standard for satisfactory service.
Responsible To: - Head Chef and Sous Chef
Main Duties
1. To prepare and produce food for the section to which you are assigned and to the standards agreed. To record cooking temperatures of food in accordance with HACCP. To work in conjunction with other chefs.
2. To minimise waste.
3. To adhere to Hygiene Regulations (HACCP) regarding uniform, grooming and personal hygiene.
4. To ensure food is received, stored and recorded in accordance with Hygiene Regulations.
5. To ensure Fridge and Freezer temperatures are recorded in accordance with HACCP.
6. To ensure that all mis-en-place is ready prior to service.
7. To use kitchen equipment in accordance with Health & Safety guidelines and to ensure that no equipment is mis-used.
8. To make sure daily cleaning duties are carried out in accordance with HACCP regulations and to ensure the kitchen is left clean and tidy at the end of service.
9. To be aware and comply with company policy regarding: -
a) Fire
b) Health and Safety
c) HACCP
d) Food Hygiene
e) Customer Care
f) Security
Job Type: Full-time
Pay: €32,000.00-€35,000.00 per year
Benefits:
* Bike to work scheme
* Employee discount
* Gym membership
* On-site gym
* On-site parking
Language:
* English (required)
Work authorisation:
* Ireland (required)
Work Location: In person