Employer: Supermac/ Caseys Londis Dock Road

Location: Supermac’s Dock Road Limerick Eircode V94P2TH

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

Vacancies: 1

We are seeking an experienced Catering Manager to lead the Deli and catering operation in our busy Londis store.

Key Responsibilities:

Manage the daily running of the Deli counter, hot food service and fresh food preparation

Plan menus, oversee production and maintain high standards of food quality and presentation

Ensure full compliance with food safety and hygiene regulations (HACCP)

Control stock, costs, waste and profitability

Lead, train and motivate the Deli team

Deliver excellent customer service and handle catering orders

If you are passionate about fresh food and customer service, we’d love to hear from you.

To apply: Please send your CV to joewheeler@caseyretailgroup.ie

Employer: Skr Supermarket Limited t/a Ross’s Centra Watergrasshill

Location: Main Street Bishops Island Watergrasshill Cork Eircode T56V660

If you are passionate about fresh food and customer service, we’d love to hear from you.

To apply: Please send your CV to Kenross12@outlook.com

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

Vacancies: 1

We are seeking an experienced Catering Manager to lead the Deli and catering operation in our busy Centra store. 

Key Responsibilities:

Manage the daily running of the Deli counter, hot food service and fresh food preparation

Plan menus, oversee production and maintain high standards of food quality and presentation

Ensure full compliance with food safety and hygiene regulations (HACCP)

Control stock, costs, waste and profitability

Lead, train and motivate the Deli team

Location: 5 Points Deli and Cafe Limited, 59 MacCurtain Street, Cork, Eircode T23 F9DT

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

5 Points Deli and Cafe Limited, located at Ground Floor, 59 MacCurtain Street, Cork, Cork T23 F9DT, requires a Chef de Partie for its busy kitchen.

Activities:

Oversee the preparation and cooking of high-quality dishes in your designated section.

Ensure all food is prepared and presented to meet the restaurant's standards.

Manage and mentor junior staff and Commis Chefs.

Swanmore Ltd. / South County Pub is currently seeking a Chef de Partie to join our busy kitchen team.

Activities:

Oversee the preparation and cooking of high-quality dishes in your designated section.

Ensure all food is prepared and presented to meet the restaurant's standards.

Manage and mentor junior staff and Commis Chefs.

Assist in the creation and development of new menu items. Maintain high standards of hygiene and cleanliness in your workstation.

To apply, send your CV at horgankieran1@gmail.com

AGT Food Service Ltd.,Tullamore, Offaly, trading as Oak & Bean / Salkara / Indian Coffee House. AGT Food Service Menus are prepared in-house, dishes are prepared, seasoned and cooked from fresh, raw ingredients by a skilled kitchen brigade — from freshly ground spice blends, house-made sauces, marinades and breads on the Indian menus to a cooked-to-order café and casual dining offering.

Each venue operates a full production kitchen serving seated and counter dining. The Chef de Partie is a skilled culinary role within a structured kitchen brigade, with responsibility for an assigned section of the kitchen and a genuine input into menu development, food quality and the supervision of junior kitchen staff.

The Chef de Partie will:

1. Requisition, purchase and inspect foodstuffs — place orders with approved suppliers for fresh meat, fish, poultry, vegetables, dairy, spices and dry goods; examine deliveries on arrival to verify quality, freshness, temperature and conformity with specification; reject sub-standard goods and manage stock rotation (FIFO) within their section.
2. Plan menus and prepare, season and cook dishes, and oversee their preparation — contribute to the planning and development of seasonal menus, daily specials and new dishes across the group's venues; prepare, season and cook dishes from fresh, raw ingredients to order, including butchery/portioning, sauce and spice-blend preparation, marinades, dough and bread production as required by the section; oversee preparation carried out by commis chefs and kitchen assistants; monitor and taste finished dishes to ensure consistent quality, presentation and portion control before service.
3. Supervise, organise and instruct kitchen staff and manage an area of the kitchen — take full responsibility for the running of an assigned section (e.g. tandoor/curry section, grill and hot kitchen, or larder/pastry); allocate tasks, set up mise en place, train and instruct commis chefs and kitchen porters, and deputise for the Head Chef or Sous Chef across the whole kitchen when required.
4. Ensure hygiene and health and safety standards are maintained — apply and enforce the food safety management system (HACCP) within their section, including temperature checks, allergen controls, cleaning schedules, safe equipment use and accurate record-keeping, in compliance with FSAI requirements and company policy.
5. Plan and co-ordinate kitchen work — organise the fetching, clearing and cleaning of equipment and utensils within their section; plan preparation schedules around service periods; co-ordinate with other sections, front-of-house and the Head Chef to ensure smooth, timely service; assist with stocktakes and deep cleans.

• Prepare, cook, and present freshly made dishes to Javinos’ quality and presentation standards
• Maintain a structured and professional kitchen environment, ensuring consistency, timing, and coordination across all orders.
• Adhere strictly to HACCP regulations and uphold rigorous food safety and hygiene standards at all times.
• Monitor stock levels and manage proper stock rotation to support a fresh-food operation.
• Accurately record all food waste in the waste book in line with compliance procedures.
• Label all food items daily and ensure that cleaning schedules are consistently followed and documented.
• Work collaboratively under the direction of management, maintaining respectful and professional relationships with colleagues, front-of-house staff, and customers.
• Ensure timely preparation of dishes while maintaining the quality standards expected in a casual dining setting
• Deliver attentive and courteous customer service reflective of a sit-in dining experience.
• Operate kitchen and service equipment safely and efficiently in a professional kitchen environment.
• Maintain exceptional standards of cleanliness and hygiene, exceeding statutory requirements.
• Carry out any additional duties as reasonably directed by management.

Terms:
39 hours per week
€36,605 per annum

Employer: Old Head Seafoods Limited / Catch of the Day

Location: 137 Bandon Road Cork. Eircode T12C959

Contract: Full-time, Permanent

Hours: 39 hours per week

Salary: €36,605 per annum

Vacancies: 1

Commis Chef is required to work at Old Head Seafoods Limited / Catch of the Day, based in 137 Bandon Road Cork. 

Duties will include being responsible for working closely with the head preparation and cooking of seafood, ensuring standard portions and quality of dishes and maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen.

How to Apply:

Send your CV tracygamble36@gmail.com

Sasta Le Cheile Ltd is seeking an experienced professional to join our team as Operational Ambiance Coordinator, supporting the management team in coordination of the daily operational and ambiance dimensions of our restaurant environment. The role encompasses operational coordination, internal communications across a dynamic and culturally diverse team of 40+, and the creative development and maintenance of the restaurant's atmosphere, ambiance and overall sensory environment. The successful candidate will work under the direct supervision of the Restaurant Manager and will bring a combination of operational awareness, multilingual communication skills and a natural creative sensibility to the role.

This is a supporting, non-managerial position. The Operational Ambiance Coordinator does not carry managerial authority or decision-making responsibility. All operational and staffing decisions are referred to and determined by the Restaurant Manager.