About this role
To store, prepare, cook and present food to the highest standards and in accordance with company policy. To work as part of the Hotel team to ensure maximum guest satisfaction. Main Responsibilities/Duties: To report for duty on time and in full uniform To ensure a high standard of personal hygiene and grooming To work as part of a team both at kitchen and company level To liaise with hotel departments to ensure professional and courteous communication and effective working relationships are developed and maintained To supply the highest level of customer care and service To assist the Executive Chef and Head Chef in the organisation and control of all kitchen operations To assist in stock control, costings, menu planning and menu writing To ensure all food leaving the kitchen is well presented and of the highest quality in accordance with company policy To assist in ensuring all areas of the kitchen conform to Department of Health regulations and the Hotel’s H.A.C.C.P. system To ensure all ingredients conform to company standards and all related documentation is completed To assist in training of Commis chefs To ensure food is produced with minimum wastage To report any accidents in accordance with company procedure To report maintenance requirements to management To implement company procedure in the event of fire or emergency To implement and maintain hygiene standards as set out by the Company To adhere to company Health and Safety policy and current Health and Safety legislation To take part in company internal and external training as required To carry out any reasonable requests by Management. Requirements: Minimum of 2 years experience in a related role and demonstrated ability to perform all the functions of the role. 39 hrs/week €36605 p.a. minimum