Chef

Remuneration

The salary scale for the post is: (01/02/2026)

€42,065 €43,222 €46,057 €46,342 €46,627 €46,911 €47,197 €47,482 €47,768 €48,053 €48,369

New appointees to any grade start at the minimum point of the scale. Incremental credit will be applied for recognised relevant service in Ireland and abroad (Department of Health Circular 2/2011). Incremental credit is normally granted on appointment, in respect of previous experience in the Civil Service, Local Authorities, Health Service and other Public Service Bodies and Statutory Agencies.

Purpose of the post

·        Assist with the preparation and service of meals to the Residential units at the required time in accordance with Residential units and statutory standards

·        Assist with the preparation and service of meals to the Staff Canteen and event catering

·        Supervise and allocate responsibilities to other relevant staff within the catering department on a daily basis

·        Deputise for Chef 1

Principal duties and responsibilities

The Chef Grade II will be involved in:

·        Requisitioning of foodstuffs and materials

·        Preparation of both raw and cooked food

·        Cooking food

·        Portioning and packing of both raw and cooked food

·        Rotation and allocation of foodstuffs

·        Labelling, chilling and storage of food

·        Regeneration and services of food

·        Record keeping

·        Maintaining the cleanliness and good order of area of assignment and associated areas to the highest possible standard in line with hospital and HSE policy

·        Efficient and economical use of materials and equipment

·        Adhere to specifications, standards and procedures while at work

·        Practice all hygiene, cook-chill and health and safety procedures, including Hazard Analysis & Critical Control Point (HACCP)

·        Report mechanical defects and need for repairs

·        Take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein

·        Report to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.

·        Assist with special functions as required

·        Provide assistance and advice to staff in packing/plating areas on portion size

·        Checking for meals at all service points throughout the site for quality, quantity and presentation

·        Implement cost control measures aiming to achieve maximum utilisation of resources

·        Cash handling/reconciliation, where appropriate

·        Stocking taking at relevant intervals

·        Checking the quality of goods received as per specification

·        Liaising with user groups on the compilation of menus and the provision of services

·        Be aware of modern developments in the industry and to assist in their introduction where necessary and changes in food trends with a view to maximising sales

·        Attend training courses as directed by Management.

·        Provide cover for existing Chef as appropriate, and assume responsibility for securing Main Kitchen and its contents.

·        Any other duties relevant to the post as may be allocated by the Chef 1 / Director of Nursing / Catering Manager.

·        Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, Standards for Healthcare, National Standards for the Prevention and Control of Healthcare Associated Infections, Hygiene Standards etcand comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role

·        To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

The above Job Specification is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to him/her from time to time and to contribute to the development of the post while in office.

Eligibility criteria

Qualifications and/ or experience

Candidates must at the latest date of application: -

1.      Professional Qualifications & Experience

a)     Eligible applicants will be those who on the closing date for the competition:

(i)               Have obtained a Professional Cookery award at minimum Level 6 on National Framework of Qualifications (NFQ) or equivalent maintained by the Quality and Qualifications Ireland (QQI).

Or

(ii)              Have obtained an equivalent qualification to (i) from another jurisdiction

Or

(iii)             Be currently employed as a Chef in the Irish Health Service

And

b)     Candidates must possess the requisite knowledge and ability, including a high standard of suitability and professional ability), for the proper discharge of the duties of the office

Health

A candidate for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service.

Character

Each candidate for and any person holding the office must be of good character.

Post specific requirements

·        Demonstrate depth and breadth of experience in cooking for a large number of persons as relevant to the role.

·        Candidate to have undertaken a Food Hygiene Training Course (Level 3) or be willing to undertake a food hygiene training course (Level 3) if appointed.

Other requirements specific to the post

·        Access to transport to fulfil the duties of the role

·        Have flexibility in approach to their work

Additional eligibility requirements:

Citizenship requirements

Eligible candidates must be:

(i)               EEA, Swiss, or British citizens

OR

(ii)              Non-European Economic Area citizens with permission to reside and work in the State

Read Appendix 2 of the Additional Campaign Information for further information on accepted Stamps for Non-EEA citizens resident in the State, including those with refugee status.

To qualify candidates must be eligible by the closing date of the campaign.

Skills, competencies and/or knowledge

Candidates must demonstrate:

• Sound knowledge and competencies in professional cookery. , including an ability to cater for specific dietary requirements.
• An understanding of catering in the healthcare environment
• Effective planning and organising skills
• Effective problem solving and initiative skills including the ability to adapt to change
• Leadership potential and strong team skills
• A strong commitment to maintaining work standards and delivering a quality service to service users

·        Effective communication and interpersonal skills

• Detailed Knowledge and commitment to food hygiene and best practice, including HACCP.

·        An ability to produce food to the required standard, using correct methods. Is capable of using and making the best use of cooking equipment.

• An ability to provide safe food management, adhere to standards of personal hygiene, and prepares food professionally in accordance with both local and statutory policies, procedures, protocols and standards

·        Demonstrate depth and breadth of experience in cookery for special dietary requirements while maintaining a focus on service and quality.

·        Demonstrate depth and breadth of experience in the management of food hygiene and best practice in food safety systems

·        Adheres to protocols regarding food hygiene and nutrition; ensures that all cooking and serving utensils (pots, pans, dishes, plates, cutlery etc) are thoroughly cleaned.

·        A willingness to undertake training and further learning in order to develop the necessary work skills and improve the standard of service delivery.

·        A willingness to engage with and develop Information Technology skills relevant to the role.

Commitment to providing a Quality Service

·        A strong commitment to maintaining and improving work standards and delivering a quality service to service users.

·        Strives to consistently achieve a high standard in one’s own work practices.

·        Treats other users with dignity and respect.

• Demonstrates flexibility, adaptability and an openness to change, has a positive attitude towards change.

Evaluating Information and Judging Situations

·        Assesses risk: has a strong awareness of actual and potential risks and takes appropriate action.

·        Effective analysis and problem-solving skills.

·        The ability to make effective decisions with regards to service.

Knows when to ask for help / when to ask another team member to intervene

Communication & Interpersonal Skills

·        Communicates effectively and appropriately with a range of people in different circumstances, such as patients/clients, patients’/clients’ families, visitors, peers, staff from other disciplines etc.

·        Displays politeness, patience, courtesy, respect and helpfulness when talking to or

corresponding with others.

·        Has an approachable manner, actively listens and maintains open communication channels.

·        Effective interpersonal skills. Is able to give and receive feedback constructively.

·        Acts with professionalism and demonstrates resilience under pressure.

Teamworking

·        Strives to develop open, honest and respectful relationships with others; recognises and shows an understanding of the needs of others.

·        Demonstrates the ability to motivate and supervise staff while working as part of a team to ensure quality of service to all customers. Fosters good working relationships within the team.

·        Reacts constructively to setbacks and maintains composure when faced with challenges / conflict.

Planning & Organising Skills

·        Plans and organises effectively. Co-ordinates resources to ensure value for money and maximum benefit for the organisation.

·        Good time management skills including the ability to prioritise multiple tasks effectively.

·        Demonstrates an ability to manage workload including staff management.

·        Takes initiative and is appropriately self-directed in a busy kitchen environment.