To report for duty on time and in full uniform;
To ensure a high standard of personal hygiene and grooming;
To work as part of a team both at kitchen and company level;
To liaise with hotel departments to ensure professional and courteous communication and
effective working relationships are developed and maintained;
To supply the highest level of customer care and service;
To assist the senior Chef de Partie, Executive Chef and Head Chef in the organisation
and control of all kitchen operations;
To have knowledge of stock control in the pastry section;
To ensure all food leaving the kitchen is well presented and of the highest quality in
accordance with company policy;
To assist in ensuring all areas of the kitchen conform to Department of Health regulations
and the Hotel’s H.A.C.C.P. system.
Where needed to ensure all pastry products conform to company standards and all related
documentation is completed. To ensure food is produced with minimum wastage;
To report any accidents in accordance with company procedure;
To report maintenance requirements to management;
To implement company procedure in the event of fire or emergency;
To implement and maintain hygiene standards as set out by the Company;
To adhere to company Health and Safety policy and current Health and Safety legislation;
To take part in company internal and external training as required;
To carry out any reasonable requests by Management; To show a passion for the job and willingness to learn.
Remuneration: €34000 p.a. 39hrs/week.