Find Catering Jobs in Dublin 1, D

Chef Manager
Aramark —Dublin, County Dublin
- No degree
- Food service
- Cash handling
Executive Sous Chef
Sodexo —Dublin, County Dublin
- €45,000 a year
- Full-time
- Hospitality
- Customer service
- Cooking
- Employee assistance program
Quick apply
14h
Truck Driver
Excel Aviation —Dublin, County Dublin
- Weekend availability
- Communication skills
Quick apply
Sous Chef - Loughshinny Residential Home (6- Month Fixed Term)
Bartra Healthcare —Loughshinny, County Dublin
- From €17 an hour
- Overtime
- Cooking
- Analysis skills
- No degree
Quick apply
21h
Hygiene Specialist
Conaty Food & Catering Supplies —Dublin, County Dublin
- Full-time
- Sales
- Cleaning
- In-person
Quick apply
21h
Bank – Catering Assistant
Fold Housing Association —Hartstown, County Dublin
- €14.42 an hour
- No degree
- Communication skills
Catering Officer III SLRON06847
Health Service Executive —South Dublin, County Dublin
12d
Events Van Delivery Driver, C License ( Full-time)
CaterHire —Dublin, County Dublin
- €35,000–€39,500 a year
- Overtime
- Customer service
- English
- Driving
- Employee discount
- Sick pay
Quick apply
2d
Coffee Equipment Technician & Driver | Dublin
Coffeeangel —Dublin, County Dublin
- €35,000–€40,000 a year
- Full-time
- Hospitality
- No degree
- Warehouse experience
Quick apply
Chef Manager
Aramark Ireland —Dublin, County Dublin
- Full-time
- Culinary experience
- Cooking
- Organisational skills
Quick apply
HGV Driver
gategroup —Dublin, County Dublin
- €20.97 an hour
- Full-time
- Driving
- Annual leave
- Referral programme
Quick apply
14h
Hospitality Chef
Aramark —Dublin, County Dublin
- Budgeting
- Kitchen experience
19h
Speciality Chef – Chinese Cuisine
gategroup —Dublin, County Dublin
- €20.74 an hour
- Full-time
- Cooking
- Food service
Quick apply
Head Chef - CareChoice Finglas
Carechoice —Finglas, County Dublin
- Full-time
- Leadership
Quick apply
5d

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Executive Sous Chef
Sodexo —Dublin, County Dublin
A professional chef qualification (CIEH Level 3 or equivalent). Experience managing stock, food costs, and budgets.
€45,000 a year
Quick apply
14h
Junior Sous Chef (M/F/X)
Big Mamma —Dublin, County Dublin
Participate in the menu change process alongside the Executive Chefs, contributing to a unique culinary experience.
€19 an hour
Quick apply

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Chef Manager

Aramark -
Dublin, County Dublin

Apply Now

Job details

Qualifications

HACCP Certification
Food hygiene
Menu planning
Profit and loss
Food service
Account management
Cash handling
Leadership
Communication skills
Banking

Full job description

Job Description

As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Job Responsibilities

Train and run kitchen personnel and supervise/coordinate all activities;
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure quality
Establish presentation technique and quality standards, and plan and price menus
Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
Regularly review performance with each member of the team
Ensure that training records are maintained
Implement any new company policy decisions and train staff accordingly
Ensure all staff closely implement the Unit Dress Code
Carry out weekly / monthly stock takes
Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
Maintain a financial information system as required by Aramark and client
Take full responsibility for all cash relating to Catering Department
Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
Assist your Regional Manager in setting the Annual Budget for the Unit
Produce menu costings and yield charts as the need arises
Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
Compile and implement staff work and duties rotations
Record staff time-keeping and complete monthly timesheets
Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
Elect a safety representative and hold regular safety meetings to address unit hazards
Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
Maintain good communications and working relationships with your client, customers, and all staff
Attend Management Meetings when required
Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
Empower team to deliver excellence in customer service
Investigate concerns and respond to needs relating to the catering service and take corrective action
Address and optimally resolve customer-related complaints
Induct all new staff including relief staff as per induction checklist
Carry out appraisals on staff on an annual basis
To ensure that the accurate financial procedures are followed
Promote a professional image of Aramark at all times

Qualifications

Ideal candidates will possess two to three years of post secondary school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
Requires sophisticated knowledge of the principles and practices within the food profession.
This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.
A passion for service and quality
Good people leadership skills
Flexibility and ability to work on own initiative
Experience of cash handling, banking, and stock management
Integrity and the ability to communicate appropriately at all levels of the business
Hands-on operator with the ability to lead by example through operational excellence
An excellent knowledge of Food Hygiene including HACCP
Understanding of profit and loss account management, budget managements
Experience in a unionized environment
Ability to suggest and implement improvements and positive changes
Third level qualification (HACCP/Culinary Arts/Professional Cookery)
Previous experience in a similar food service environment
Previous experience in Leading a Catering Team
Commercial acuity, Strong organizational and problem-solving abilities
Experience in the relevant line of business environment

Apply Now

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catering jobs in dublin 1, d

Chef Manager

Executive Sous Chef

Truck Driver

Sous Chef - Loughshinny Residential Home (6- Month Fixed Term)

Hygiene Specialist

Bank – Catering Assistant

Catering Officer III SLRON06847

Events Van Delivery Driver, C License ( Full-time)

Coffee Equipment Technician & Driver | Dublin

Chef Manager

HGV Driver

Hospitality Chef

Speciality Chef – Chinese Cuisine

Head Chef - CareChoice Finglas

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