General Description of Role:
Reporting to the Head chef you will be responsible for a section within the kitchen. You will be required to check in deliveries according to the delivery procedure and work to our production standards. To participate in all phases of food production and carry responsibility for food quality and service for that shift to encompass (Restaurant, functions, bar food, carvery, lunch, dinner, room service).
Duties and Responsibilities
Key Responsibilities:
- To arrive for work on time, clocked in and dressed in full clean uniform, well-groomed and presenting a professional appearance to our guests.
- Maintain a high level of personal hygiene (i.e. change aprons/hats etc. as required) throughout the duty of your shift.
- Set up section properly and on time for each service period.
- Ensure all food is prepared to the correct standard and in conjunction with SOP Manual.
- Ensure good food quality and correct quantity.
- Make sure all food items are sent to the correct area on time.
- Good rotation of food items – First in First out (FIFO).
- Notify supervisor of any problems or complaints as and when they arise.
- If supervisor is not present then log all relevant information in the kitchen diary and follow up later.
- Be able to work on other sections when needed and take part in cross training when directed.
- Assist in preparation of food items on other sections.
- Follow ‘Clean as you go’ policy and always keep work areas and fridge’s tidy.
- Ensure that all food items for preparation and storage comply with the hotel company guidelines.
- Ensuring that production charts are closely followed and adhered to.
- To fill out temperature charts daily.
- Be aware of accident prevention and help enforce safe working conditions.
- Follow all kitchen regulations as outlined and directed.
- To keep all wastage and breakages down to a minimum.
- To report and where possible act on incidents of accidents or damage.
Essential Qualifications & Skills:
- Strong culinary knowledge
- Experience working in a culinary environment
- An ability to work independently as well as part of a team
- An ability to work at pace
Desirable Qualifications & Skills:
- Culinary qualification
- HACCP Training
- Previous experience in hotel environment is desirable.
- Previous experience in high volume/banquet dining
Job Types: Full-time, Permanent
Pay: From €30,000.00 per year
Benefits:
- Bike to work scheme
- Employee assistance program
- Employee discount
- On-site parking
- Private medical insurance
- Sick pay
- Wellness program
Ability to commute/relocate:
- Miltown Malbay, County Clare: reliably commute or plan to relocate before starting work (required)
Work authorisation:
Work Location: In person
