Green and Baker Food Village is looking for a Head Chef to lead their new menu and food delivery business.
The Food Village is a bustling food court featuring Asian, Mexican, and Irish cuisines. Our menu will focus on the best of Irish cuisine and cosmopolitan dishes using Irish ingredients.
Minimum Requirements:
* A minimum of 5 years experience working in an English-speaking kitchen within a similar bar/restaurant business in Ireland. Fully trained and HACCP certified.
* A valid work permit to work full-time in Ireland is a must.
* Fully flexible full-time availability.
* Enthusiasm for producing good food.
Key Responsibilities:
* Prepare and cook high-quality dishes, ensuring a consistent standard of excellence.
* Ensure the cleanliness and hygiene of the kitchen area.
* Assist with ordering, stock control, and minimizing wastage.
* Contribute to maintaining a positive and motivating work environment.
* Create a delivery menu in line with management.
Health and Safety Compliance:
* Food Safety: Following proper hygiene practices, including the safe handling and storage of raw and cooked food.
* Temperature Control: Ensuring meats and other proteins are cooked to safe internal temperatures, and maintaining proper temperature zones for food.
* Cleanliness: Cleaning and sanitizing the kitchen station and tools regularly to meet health and safety standards.
Inventory and Supply Management:
* Stock Control: Monitoring inventory levels, ensuring there are enough ingredients and supplies for the shift.
* Receiving Deliveries: Checking the quality and freshness of ingredients, particularly meats and seafood, and storing them properly.
Collaboration and Communication:
* Team Coordination: Working with management and floor staff in a positive manner.
Menu Development:
* Contributing to Specials: Assisting in the creation of dishes in line with trends and Irish heritage.
* Experimentation: Testing new techniques, methods, and ingredients to enhance menu offerings.
Managing the Section:
* Training: Training kitchen porters and hot counter staff to meet the restaurant's standards.
* Quality Control: Ensuring that all dishes leaving the kitchen meet the restaurant's standards for taste, presentation, and portion size.
#J-18808-Ljbffr