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Chef in Italian restaurant, Dublin

by:  Enoteca Italiana Ltd.

Das Stellenangebot ist auf folgender Veranstaltung verfügbar:

Reports to the Head Chef and Directors and is responsible for all aspects of the preparation of food at the restaurants and of running the kitchen, including staff management, ordering and controlling stock, budgeting, and hygiene control.

Responsibilities:

  • Prepare and cook a high standard of food

  • Present food for service in a decorative manner

  • Plan menus and submit for approval to Director or other delegates by the directors and make orders for supplies, as well as liaise in those activities with the restaurant manager

  • Coordinate the work of all kitchen staff, as well as supervise and work together with the deli assistant

  • Take temperatures of foods on a daily basis, both cooked and raw, and maintain records of same, for inspection

  • Supervise the various work areas to ensure that staff is performing all duties regularly stocks are kept and stored properly and according to stock inventory food is prepared according to targeted hygiene and high-quality standards, as per HACCP

  • Provide training as required

  • Manage stock controls, portion controls, quality control and consistency, menu planning, wastage percentages, budgeting, and profit margins

  • Work with the restaurant manager to meet additional requirements as business demands

  • Write roster and propose to the manager in the way to maximize the cost/efficiency of the kitchen

  • Additional duties as required, to comply with any reasonable request by the management/ proprietors

  • Make sure that the cleaning of the kitchen is carried out regularly

 

Knowledge and Skills

  • Excellence in food preparation and presentation and have strong attention to detail

  • Must have a very good working knowledge of HACCP and be able to maintain high consistent hygiene standards

  • Knowledge of Health and Safety rules and procedures

  • Ability to establish priorities, and to proceed with objectives

  • Excellent people management skills and a track record in training juniors

  • Capability and experience in stock ordering and managing profit margins

Experience

  • Previous experience in a similar role within a restaurant environment

 

 

 

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