• Section stock levels are correct and where required requisitioned in accordance with SOP
• Mise en place requirements are planned, actioned and handed over in accordance with SOP
• All food prepared is done in accordance with set standards.
• Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
• Able to work in a pressurised environment
• Capable of covering breakfast, restaurant, banqueting and bar food sections
• Excellent self-presentation
• Must be standards driven and detail-orientated
• Must have the ability to multi-task in fast-paced environment
• Must be flexible with regards to hours
• Be a team player with control of waste & good cost target.
• Have knowledge of all standard procedures & policies pertaining to good preparation, receiving storage & sanitation
• Keep a high standard of personal hygiene, clean & presentable uniform as set out in the Staff Handbook
• To have full knowledge of all menu’s and your responsibilities in accordance with those menus
• Ensure all breakages are disposed of in a correct and safe manner, reported and recorded to your Head Chef in order to correctly maintain stock control levels
• Maintenance of food and waste segregation
• Ensure all deliveries, goods inwards are checked, signed, stored and labelled in accordance with Haccp procedures as outlined by the Head Chef

The above is a brief description of the role, the full scope of the role will be discussed at interview stage.

CANDIDATES MUST BE EU NATIONALS OR HOLD A PERMIT TO WORK IN IRELAND