Deli Chef / Cook Manager

Career Opportunity: Deli Chef / Cook Manager

Hourly Rate: €17 (with potential for increase based on experience)

Working Hours: 38 - 40 hours per week

About Us: Join the culinary excellence at ALLANNAS GALA! We are currently seeking a dynamic and experienced Deli Chef/Cook Manager to elevate our fresh food department. If you're passionate about creating culinary delights and leading a dedicated team, this opportunity is for you!

Position Overview: As the Deli Chef/Cook Manager, you will be at the forefront of our culinary operations, ensuring high standards of food quality, team motivation, and customer satisfaction. This role offers an hourly rate of €17, with the potential for an increase based on experience, along with attractive working hours and the chance to make a significant impact.

Qualifications:

• Previous experience managing a deli or fresh food department is highly desirable.
• Strong leadership skills with proven experience in team motivation and training
• Excellent interpersonal and communication skills
• In-depth knowledge of food hygiene practices and compliance
• Proven ability to handle customer queries to the highest standards.
• Innovative mindset with a focus on enhancing sales and department standards.

Benefits:

• Competitive hourly rate starting at €17, with potential for increase based on experience.
• Favourable working hours with no late nights or unsociable hours
• Opportunities for professional development and career advancement
• Positive and collaborative work environment

Key Duties:

• Lead, train, and motivate a team of colleagues in the culinary department.
• Develop and execute innovative menu ideas to enhance sales and customer satisfaction.
• Complete all relevant documentation, including temperature checks and food safety records.
• Address customer queries promptly and to the highest standards
• Collaborate with suppliers to ensure the availability of fresh and high-quality ingredients.
• Oversee inventory management, including ordering and stock control.
• Maintain a clean and organized kitchen environment, ensuring compliance with food safety regulations.
• Implement cost-effective measures without compromising food quality.
• Stay updated on culinary trends and incorporate new ideas into menu offerings.

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