Commis Chef
- Co Laois
- Permanent
- Full-time
- To be fully aware of kitchens SOP’s (Standard Operating Procedures)
- To assist in the implementation of a profitable and cost-effective stock taking system.
- To ensure all purchases and deliveries of fresh produce/dry goods are of the highest standard.
- To ensure the HACCP system is in place and operating successfully.
- To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
- To prepare, cook and present all dishes within area of responsibility to the correct menu specification with regard to quality and quantity.
- To ensure that any problems with food quality are identified and dealt with or reported promptly to the appropriate person.
- To constantly strive for innovative and imaginative menus, having regard to sales mix analysis, seasonal foods and cost factors.
- To ensure all dishes are prepared in a timely fashion and to the appropriate standard.
- To ensure all dishes leaving the kitchen are to the appropriate standard of presentation.
- To be fully familiar with all food requirements for all events, weddings etc… well in advance, ensuring all necessary food items are in stock.
- To assist in any kitchen throughout the resort if requested.
- Discounted rates in other FBD properties
- Health Club membership
- Learning and development opportunities.
- Employee Assistance Programme.
- Strong team focus and team atmosphere.
- Meals and uniform are provided.
- Free parking onsite