You will work closely with the Head Chef and Sous Chef on all matters relating to the smooth and efficient running of the kitchen.What do I do?Prepare food according to recipes, menus, and cooking standards.To assist in the setup and organization of the assigned workstationTo ensure all dishes are prepared in an efficient and timely fashion and to the required 4* excellent standardMonitoring portion and waste controlEnsure the kitchen is run in compliance with all regulations as laid down by the HSE and HACCP regulations.Hygiene control – ensure all cleaning schedules and records are set and maintainedAdheres to all health, sanitation, and food safety rules and regulations.Ensures that all potential and real hazards are reported and reduced immediately.Fully understands the establishment's fire emergency procedures.Ensures that emergency procedures are practicedEnsures that you work in a safe manner that does not harm or injure self or others.Kitchen book at Main pass is reviewed and updated daily for full communication processes.Keeps cooking stations stocked, especially before and during prime operation hours.Have a good knowledge of health & safety, hygiene, HACCP and any other legislation.Able to handle pressure calmly and professionally.Friendly outgoing personality along with excellent personal presentation.Passionate about producing high quality food.Ensure products are rotated, and maintained in a safe and proper manner at all timesAlways dressed according to the Uniform guidelines for the Kitchen..Feel that you can always offer you own personal ideas to enhance offering.How do I do it?Work collaboratively with the team of Chefs, and Kitchen staff, ensuring vigilance and passion at all times and having a conscientious work approach to always deliver 4* food and service times to guestsTo apply, please kindly email your Curriculum Vitae to Emanuelle Andrade – Job Types: Full-time, PermanentBenefits:Sick payLanguage:English (required)Work authorisation:Ireland (required)Work Location: In person