Apleona is currently recruiting for a Chef to work in a religious site in Dublin City.
Working Pattern: Monday - Sunday, 36 hours per week.
Main duties and responsibilities
- Manage the supervision and control of all food and beverage from the Kitchen, while providing high quality food and taking control of GP% and Costings.
- Ensure that the service of all meals is to the standard laid down by the Company.
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Obtain supplies and purchases and ensure that the control of raw materials are to Company standards.
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Ensure food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
- Ensure that methods of food preparation, production and presentation comply with standards and Client specification
- Complete and maintain all legislative paper work as required by law including the Bilfinger Kitchen Diary
- Maintain the Company standard of hygiene and safety, and develop/update cleaning schedules.
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Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area.
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Ensure that all areas are left clean and tidy and all equipment is switched off at the end of each shift.
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Maintain satisfactory relationships at all appropriate levels of the Client organisation
- Attend to all customer complaints and compliments
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Ensure admin procedures are handled and conduct regular security checks.
- Ensure all deliveries are received and recorded as per company requirements
- Ensure all new staff are inducted into the Canteen and kitchen procedures
- Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
- Design and roll out a recipe data base for your core items and menus
- Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
- Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
- Attend meetings, conferences and training courses as requested.
Qualifications and Experience
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Recognised Professional Culinary Qualification
- Previous experience within a working kitchen
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Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
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Costing and Menu Planning, Stock Control and High Quality Food Production
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Recognised Professional Culinary Qualification
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Excellent communication, organisation and customer service skills .
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Ability to make on the spot decisions
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Knowledge of audit requirements
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Adaptable and flexible in approach to work required
We look forward to your application!
IND2
