Find Sous chef Jobs in Adare County Limerick

Sous Chef - Raheen
Bartra Healthcare —Raheen, County Limerick
- From €17.50 an hour
- Overtime
- Cooking
- Analysis skills
- No degree
Quick apply
4d
Senior Sous Chef
Greenhills hotel —Limerick, County Limerick
- Full-time
- Cooking
- English
- Hotel
- Wellness program
- Employee assistance program
Quick apply
4d
Head Chef
Bunda Brothers —Limerick, County Limerick
- From €40,000 a year
- Full-time
- Cooking
- Food service
- Restaurant experience
- Employee discount
Quick apply
9d
Chefs
No.1 Pery Square —Limerick, County Limerick
- Part-time
- English
- Organisational skills
- Communication skills
Chef de Partie
Hamptons Bar & Grill —Limerick, County Limerick
- €33,000–€36,000 a year
- Weekend availability
- Cooking
- English
- Food service
- Employee assistance program
- Employee discount
Quick apply
Chef de Partie
ACES Limerick —Castletroy, County Limerick
- From €36,605 a year
- Weekend availability
- Cooking
- No degree
- Food service
- Employee discount
Quick apply
10h

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Senior Sous Chef
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Oversee kitchen operations, including weekly menu preparation, food ordering, and stock taking. Knowledge of best practices for cleanliness and food safety…
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4d
Head Chef
Thomond Barra Limited —An Scairbh, County Clare
Excellent knowledge of food preparation and kitchen operations. Monitor inventory, ordering, and food cost control. Pay: €35,000.00-€50,000.00 per year.
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sous chef jobs near adare county limerick

Sous Chef - Raheen

Bartra Healthcare -
Raheen, County Limerick

Quick apply

Job details

Full-time
From €17.50 an hour
4 days ago

Benefits

Bike to work scheme
On-site parking

Qualifications

Food management
Cooking
Analysis skills
Food preparation
IT
Time management

Full job description

We are currently recruiting for a Sous Chef in Raheen Lodge Raheen Lodge, Baunacloka, Mungret, Limerick, on Fulltime, Permanent Contract.

Purpose of the role:

To contribute to the overall smooth running and organisation of the kitchen department by performing all duties related to food preparation, and to provide assistance to the Head Chef and Catering Manager.

Role and responsibilities include but are not limited to:

To always maintain and manage the required high operational and personal standard of hygiene and presentation in compliance with the Food Safety Act.
Compliance to the Health and Safety Act and COSHH regulations.
To prepare, cook and service food as directed by the chef in charge, whilst complying to the food safety act, portion control and presentation standards.
Ensure the correct disposal and storage of all food items as directed by the chef in charge.
Monitor and record temperatures of fridges and freezers, hot cabinets, serveries as directed by the chef in charge.
Ensure that assured safe catering principals are followed at all times encompassing legal requirements of the Food Safety Act.
To ensure that working areas are kept clean and tidy adopting a “clean as you go” policy.
To ensure that all foods served under your control are served and held at the required temperatures (probed and recorded).
Ensure that decanting methods and fridge discipline are strictly adhered to.
Ensure accurate records are maintained as directed by the chef in charge.
To carry out any duties associated with cleaning up after meals and maintaining the kitchen environment at the standard required by Bartra Healthcare.
Report any complaints from residents, family members or staff regarding quality or quantity of food, menu choices, or dining room environment to the Head Chef immediately.
Report all accidents or incidents to the Head Chef.
Report any unsafe practices or broken machinery/equipment to the Head Chef, so that remedial action can be taken immediately
Use all equipment as trained observing all safe practices, so that accidents are avoided
Take full responsibility for your allocated area of work on a daily basis.
Ensure that all bins are emptied, and all waste is discarded in the appropriate bin. (Food, Recycling, General Waste)
Record keeping – ensure that necessary checks are made and recorded in accordance with our Food Hygiene Policy.
Ensure food hygiene and HACCP standards are adhered to at all times.

Management Responsibilities:

The sous chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers.
Assisting the head chef and undertaking any of their responsibilities during the head chefs absence.
Contribute to establishing the working schedule, organization, and efficiency of the work in the kitchen.
Planning and preparation of the food and meal design in order to create an appealing and nutritious meals with observance of individual requirements of residents or patients
Making sure the hygiene and food safety standards are met in all stages of food preparation to food presentation and delivery.
Making sure that the professional equipment is in good conditions and signaling any malfunction in accordance with Health and Safety policy and standards.

Qualifications

Minimum QQI Level 5 In Culinary Arts or equivalent

Essential Criteria:

Knowledge of HACCP including good hygiene practices
Flexibility/adaptability
Excellent written /numerical/analytical skills
Strong IT Skills
Highly organized
Time management
Management of finances and resources
Good communication.
Active listening
Teaching abilities

Benefits:

HSF Health Plan
Education Support
Employee Assistant Programme
Length of Service Reward
Birthday Reward Subsidesed Meals
Bike to Work Scheme
Overtime Bonus
On Site Parking

Bartra Healthcare is an Equal Opportunities Employer

Job Type: Full-time

Pay: From €17.50 per hour

Experience:

Chef: 1 year (required)

Work authorisation:

Ireland (required)

Work Location: In person

Quick apply

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sous chef jobs in adare county limerick

Sous Chef - Raheen

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Chef de Partie

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