Find Catering assistant Jobs in Dublin West County Dublin

Chef
Hastie Catering Services LTD —Blackrock, County Dublin
- From €30,500 a year
- Part-time
- Food service experience
- Restaurant experience
- Kitchen experience
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7d

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Chef

Hastie Catering Services LTD
Blackrock, County Dublin

Quick apply

Job details

Permanent | Part-time | Full-time
From €30,500 a year
7 days ago

Benefits

On-site parking

Qualifications

Food handling
Food service experience
Food preparation
Restaurant experience
HACCP Level 2 Certificate
Kitchen experience

Full job description

Job PurposeThe Production & Service Chef is responsible for executing precise food preparation, recipe assembly, and the operational setup and replenishment of buffet and service lines. This role focuses on strict adherence to standardized recipes, production schedules, and regulatory food safety standards in a commercial kitchen environment.Technical ResponsibilitiesFood Production & Operations

Recipe Execution: Prepare and cook menu items by accurately following standardized technical recipes and exact specifications.
Component Prep: Process raw ingredients, meats, and vegetables using industrial kitchen equipment (e.g., commercial mixers, slicers, combi-ovens).
Portion Control: Monitor individual portion sizes, weights, and component yields to ensure strict cost control and consistent output.

Buffet & Service Management

Station Logistics: Set up hot-holding equipment, bain-maries, and cold display wells according to daily service specifications.
Temperature Maintenance: Monitor and log core temperatures of food during holding and service to prevent bacterial growth.
Line Replenishment: Coordinate with the kitchen to transfer prepared food items to service stations efficiently, maintaining a continuous supply.

HACCP, Safety & Inventory

HACCP Compliance: Maintain precise documentation for daily cleaning logs, cooling records, delivery checks, and critical control point (CCP) logs.
Inventory Control: Conduct daily stock rotations using First-In, First-Out (FIFO) protocols to monitor shelf-life and reduce raw material waste.
Allergen Control: Prevent cross-contamination by implementing strict tool segregation and sanitation protocols for major food allergens.

Job Requirements

Experience: Minimum 2 years of verifiable experience in a professional commercial kitchen, catering facility, or structured food service environment.
Qualifications: Valid HACCP Level 1 and Level 2 certification is mandatory.
Technical Skills: Proficient in the operation and maintenance of standard commercial cooking equipment and precision measuring systems.
Physical Capacity: Physically capable of handling kitchen utensils, lifting stock crates, and standing for the duration of a standard shift.

Pay: From €30,500.00 per year

Benefits:

On-site parking

Work Location: In person

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