Sous Chef apprentice jobs
Sort by: relevance | dateDML Chef Older Persons Services
Please note: Locations to be confirmed at expression of interest stage. 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
Deli Chef / Cook
Main purpose of the role: Ensure the food production area operates efficiently and effectively at all times and provide our customers with excellent products. The ideal candidate will have/be: 2 years` experience in a role with an indepth experiencein fresh food and food preparation Experience in successfully achieving sales targets and KPIs Fully trained in HACCP and food safety, and has experience in meeting the HACCP and food safety requirements Stocktaking experience Have a true passion for the food industry and be creative and innovative with the fresh offering Customer focused and can build a quality and loyal customer base Main duties: Actively liveCentra brand-values i.e. Proud, Energetic, Imaginative and Community-Based Cook, prepare and display the food throughout the day Finish all orders to the highest standard Support the smooth running of food production operations Carry out stock takes and support the working out of the cost price for product and portion control Assist in the induction, training and development of staff in the food production area Attend any training or development programmes as directed by store management.
Chef I, Older Persons Services
Chef I - Older Persons Services Cócaire I (Grade Code: 451Y) HSE Mid West Acute and Older Persons Services The current vacancies are: A panel may be formed as a result of this campaign for Chef I Older Persons Services, HSE Mid West Acute and Older Persons Services from which current and future, permanent and specified purpose vacancies of full or part-time duration may be filled. We welcome enquiries about the role: Name: Mr. Rory Fay – Catering Manager Email: rory.fay@hse.ie Phone: 061 483606 Contact UHLRecruitment@hse.ie for enquiries relating to the recruitment process.
RHM-- - Chef
RHM-03-26-97 Chef Grade I Regional Hospital Mullingar Location of Post: Regional Hospital Mullingar, Catering Services an Ospidéal Réigiúnach an Mhuileann gCearr, Seirbhísí Lónadóireachta There is currently 1 permanent whole-time vacancy available in Regional Hospital Mullingar, Catering Services A panel may be formed as a result of this campaign for Chef Grade 1, from which current and future, permanent and specified purpose vacancies of full or part-time duration may be filled. Informal Enquries: We welcome enquiries about the role. Contact: Karl de Lacy, Non Clinical Services Manager Tel : 044 9394292 for further information about the role. HR Point of Contact: DML is committed to providing information and services which are accessible to all, if you require accessibility assistance throughout any stage of the recruitment process, please contact: Anto George HR Recruitment Officer HSE Dublin and Midlands Email: Anto.George@hse.ie Tel: 087 399 8614 Purpose of Post: · The expected successful candidate will support and work with the Catering Management, Senior Chef and the staff team to progress food service developments and quality improvements. · He/she will have specific responsibilities for stock management and rotation in conjunction with catering management and the chef team. They will assist the Senior Chef and take overall responsibility in their absence. The successful candidate will, after a period of training work between all sections in the main kitchen, which will involve regular rostered duties in order to maintain specific competencies for the roles. Eligibility Criteria Qualifications and/ or experience 1. Professional Qualifications Experience, etc. (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 (iv) 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 Specifics: Experience in cookery for dietary requirements. • Experience in the management of food hygiene. • Supervisory/Team management experience. • An understanding of computer systems and including Nutritics and online ordering processes • An understanding of 2019 National Nutrition & Hydration for Acute Hospitals • Food Safety Skills for Management & HACCP (Level 3)
