Naval Service Direct Entry Chef

IMPORTANT

A person applying for enlistment as an Able Chef in the Naval Service should read these terms and conditions carefully prior to completing the application form. An application form should only be submitted if the applicant is satisfied that he/she fulfils all of these conditions as detailed. Exceptions to the conditions governing the competition cannot be made in individual circumstances. Males and females may apply on an equal basis.

1. GENERAL QUALIFICATIONS

All applicants must: a. At the time of application provide documentary proof that they: - are a citizen of Ireland, or - have a legal entitlement to reside and work in the State for the period of any such appointment b. satisfy the Minister for Defence as to character, c. meet the required minimum standards of medical and physical fitness.

2. AGE REQUIREMENTS

Candidates must be 18 years of age and less than 39 years of age on the date of their application.

3. MINIMUM EDUCATIONAL QUALIFICATIONS

Candidates must have attained the required minimum educational qualifications at the time of entry into the Naval Service. A candidate for enlistment as an Able Chef must have completed one of the following: a. FETAC Level 6 in Culinary Arts, b. Quality Qualifications Ireland Level 6 in Culinary Arts, c. NTCB Level 6 in Culinary Arts, d. National equivalent of any of the above.

4. MEDICAL AND PHYSICAL STANDARDS

Candidates must be in good mental and bodily health and free from any physical defect, abnormality, physiological condition or past history of serious illness likely to interfere with the efficient performance of his/her duties.

a. Height: The minimum height requirement is 157.48 cm. Physical standards and weight must be in keeping with height and age.

b. Vision: Vision must be not less than 6/36 in each eye, corrected to not less than 6/6 in one eye and 6/9 in the other. Normal night and colour vision are required. Both eyes must be free from disfiguring or incapacitating abnormality and free from acute or chronic disease. The eligibility, or not, of applicants who have had previous incisional or laser treatment to correct visual acuity will be determined at the Medical Examination. Please see Annex B for further information.

c. Dental: Candidates must be free from any serious periodontal disease and possess teeth to a specific standard, which is not less than the equivalent of eleven over eleven natural teeth functionally opposed. In certain circumstances artificial teeth may be acceptable.

d. Hearing: A good standard of unaided hearing is essential. Candidates will be required to undergo audiometric examination at which: (1) The sum of the hearing threshold at 1, 2, 3, 4 and 6 kHz should not exceed the age and gender related warning levels contained in the "Guidelines on Hearing Checks and Audiometry Regulations 2007", issued by the Health and Safety Authority. (2) Candidates under 25 years of age must be able to hear all measured pure tones up to and including 8kHz at 20dB in each ear. Candidates aged 25 and older must be able to hear all measured pure tones up to and including 8kHz at 25dB in each ear. Candidates must also be free from acute or chronic ear disorders.

Candidates are advised to avoid all sources of loud noise and music for a period of 48 hours prior to this examination as exposure to such noise may adversely affect the results of the examination.

In addition to basic pay and Military Service Allowance (MSA), Able Chefs are currently paid the following:

NAVAL PAY: Naval Pay is payable at a rate of €2.91 per day.

TECHNICAL PAY: On successful completion of training, an Able Chef receives Technical Pay (Group 2) at a rate of €28.31 per week.

PATROL DUTY ALLOWANCE: Patrol Duty Allowance is payable at a rate of €56.14 per day. This allowance is only paid for days afloat on sailing order.

Note: It should be noted that the rate of remuneration and payment of the allowances outlined above are subject to review and adjustment on an ongoing basis in accordance with changes applicable across the public service generally as per Government policy.

Method of Payment Currently an Able Chef is paid on a weekly basis by means of electronic funds transfer to a designated financial institution.

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