Commis Chef

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
SUMMARY OF KEY RESPONSIBILITES : To assist kitchen team members plan, preparation, set up and provide quality service in all areas of food production for menu items and specials in the designated area in accordance with standards and plating guide specifications. You will also be responsible for maintaining organisation, cleanliness and sanitation of work areas and equipment. SPECIFIC JOB DUTIES 1. To ensure, through effective menu planning, that the restaurant offers a full and appropriate range of well-presented menu items, according to Company standards in line with Leonards Bar Corduff policies. 2. To ensure, that every menu item is correctly costed, and that there is effective control over portion size, so that maximum profitability can be achieved. 3. To ensure that food wastage is minimised and that high quality menu items are produced, checking the quality, quantity and temperature of deliveries, by exercising vigilant stock control and by careful food preparation. 4. To maintain the highest possible standards of hygiene within the kitchen at all times - ensuring that such standards are sustained throughout any food storage, food preparation and food handling activities that are carried out. 5. To ensure full compliance with HACCP and Safety requirements. 6. To ensure that all kitchen fixtures, fittings, and equipment are regularly cleaned in accordance with the Company cleaning schedules, so that the kitchen promotes the correct Leonards Bar Corduff image and values at all times. 7. To assist management in ensuring that all Company property and equipment is maintained to a safe and high standard, reporting any defects promptly. 8. To comply with the company Training Policy and to ensure that all staff working within the kitchen are appropriately trained and competent to use kitchen equipment and machinery, and to carry out their duties in a hygienic and safe manner. 9. To comply with the Company Health, Safety, Fire and Hygiene policy, taking reasonable care of personal safety and that of work colleagues, customers and visitors to the restaurant. 10. To practice high standards of customer care at all times, referring all customer complaints to a member of management, so that quality customer service is constantly maintained. 11. To communicate effectively with management, and work with colleagues, in order to ensure that tasks are carried out effectively and in accordance with company operating procedures. 12. To adhere to the company standards of dress at all times, using personal protective equipment where provided. 13. To use the company clock in procedure to record attendance. 14. To assist Head Chef/Management in ongoing upkeep of standards of procedures manual including updating recipes and preparation methods of Leonards Bar Corduff dishes. 15. To carry out any other duties and responsibilities, as instructed by the Management, and which are necessary to maintain high standards of catering and business practice.