Candidates must be fully eligible to work in Ireland

Duties & Responsibilities:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any commis chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

Candidate:

• Awareness of Health & Safety, control of substances, chemical safety.
• Extremely detail orientated.
• Ambitious & Passionate.
• Knowledge and ability to run a section.
• Ability to work without close supervision.
• Ability to manage Commis Chefs.
• Ability to produce good quality food in all sections.
• Team management skills.
• High level of attention to detail.
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes

CHEFREC22