About this role
Key Duties & Responsibilities: Prepare, cook, and present high-quality dishes in accordance with the restaurant's menu, recipes, and portion controls. Manage and run a designated section of the kitchen during service. Ensure all food is prepared in compliance with Irish food safety regulations, health & safety guidelines, and HACCP standards. Monitor stock levels, assist with ingredient ordering, and ensure proper storage and rotation (FIFO) to minimize waste. Maintain clean, organized, and sanitary work stations, kitchen equipment, and storage areas. Collaborate effectively with the Head Chef, Sous Chef, and front-of-house staff to ensure smooth kitchen service. Assist in training, guiding, and supervising junior kitchen staff and commis chefs. Candidate Requirements / Qualifications: A recognized qualification in Culinary Arts / Professional Cookery OR a minimum of 2–3 years of verifiable commercial cooking experience in a professional restaurant environment. Proven experience in preparing [e.g., European / Asian / Indian / Nepalese / Traditional] cuisine. Comprehensive understanding of HACCP, food safety, and allergen management. Ability to work effectively under pressure in a fast-paced kitchen environment. Excellent teamwork, punctuality, and communication skills. Flexibility to work shift patterns including split shifts, evenings, weekends, and public holidays.