Find Chef manager monday to friday Jobs in Saint Margaret's, D

Assistant Catering Manager
Apleona Ireland —Dublin, County Dublin
- €45,000–€55,000 a year
- Full-time
- Management
- Budgeting
- Communication skills
Quick apply
Head Chef/Kitchen Manager
Feeka —Dublin, County Dublin
- €16.00–€18.50 an hour
- Full-time
- Cooking
- English
- Food service
- Store discount
- Annual leave
Quick apply
8d
Chef de Partie
Food by Compass —Dublin, County Dublin
- Monday to Friday
- Customer service
- Food service
- Communication skills
Commis Chef
Food by Compass —Dublin, County Dublin
- Monday to Friday
- Food service
- Communication skills
Demi Chef de Partie
Food by Compass —Dublin, County Dublin
- Monday to Friday
- Customer service
- Food service
- Communication skills
Kitchen Porter
Food by Compass —Dublin, County Dublin
- Monday to Friday
- Customer service
- No experience needed
- No degree
Head Kitchen Porter
Food by Compass —Dublin, County Dublin
- Monday to Friday
- Customer service
- Food service
- Communication skills

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Assistant Catering Manager
Apleona Ireland —Dublin, County Dublin
Responsible for placing accurate orders, sourcing the best local and seasonal ingredients and following purchasing quality guidelines and in collaboration with…
€45,000–€55,000 a year
Quick apply
Head Chef/Kitchen Manager
Feeka —Dublin, County Dublin
20 days paid annual leave plus public holidays. Strong organisational skills — prep planning, stock control, daily routines. Job Types: Full-time, Permanent.
€16.00–€18.50 an hour
Quick apply
8d

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Assistant Catering Manager

Apleona Ireland -
Dublin, County Dublin

Quick apply

Job details

Permanent | Full-time
€45,000–€55,000 a year

Qualifications

Management
HACCP Certification
Budgeting
Communication skills
Time management

Full job description

Apleona Ireland is looking for an Assistant Catering Manager to join our team in Dublin 15

Working pattern: Monday to Friday from 08:00-16:30

Main duties and responsibilities

You will work directly with the Culinary Director and Catering Manager on new food development, food standards, costings on sites, HACCP and health & safety.Successful implementation of GP targets on both sites and the monthly reporting on same to the Site manager and client

Tracking of WIP reports and reporting to FM Financial lead
Implementation of policies for procurement, sustainability, carbon footprint, food quality and food development
Complete catering KPI site walks and audits on food practices and HACCP
Hospitality Management including raising Sales Quotes, tracking hospitality requests and invoicing
Attend biweekly operational and food calls and report updates on each site.
Responsible for successful operation and bedding in of new initiatives regarding food, coffee innovation in technology etc.
Liaise with site FM leads and Catering Manager and obtain updates on client activities and issues.
Implement change programme at sites where necessary.
Teaches standards of the kitchen and front of house operation and displays.
Sound time management skills to ensure we meet all timelines for delivery of restaurant services, concepts, popups etc.
Represents the company in a courteous, efficient, and friendly manner in all customers, client and employee interactions.
Interact with customers and resolves customer complaints in a friendly and service-oriented manner.
Communicates with the client honestly, accurately and in a timely manner.
Recruits, trains, and supervises the daily conduct of the team.
Ensures that all employees are up to date on their training requirements for each site.
Actively works to develop the team skill base, identifies potential for development, and build on it in a positive way.

Other responsibilities of this role are:

Ensure the site is meeting budgetary goals and weekly targets.
Oversee the costing of new food development dishes and concepts from the head chef
Responsible for placing accurate orders, sourcing the best local and seasonal ingredients and following purchasing quality guidelines and in collaboration with the head chef
Attend weekly financial updates with the site manager and client
Complete administration on an appropriate schedule

Requirements

Proven experience in management role (catering industry preferably in high-volume operations / hotel industry)
Strong understanding of budgeting and financial management
Demonstrated success in managing senior client relationships in a contract catering environment
Food Hygiene Qualification (Minimum Food Safety/HACCP Level 3) with awareness of HACCP Principles
Proficient in Stock Management and Cost control
Experience in team development, training, building and performance assessment
Flexibility and adaptability with attention to detail, and a self-starting attitude
Excellent organisational, time management and communication skills (verbal, written and reporting)
Assertive with strong decision-making skills

Are you interested to meet the team? If so please follow the below link to apply!

Quick apply

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chef manager monday to friday jobs in saint margaret's, d

Assistant Catering Manager

Head Chef/Kitchen Manager

Chef de Partie

Commis Chef

Demi Chef de Partie

Kitchen Porter

Head Kitchen Porter

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