Sous Chef - Raheen

We are currently recruiting for a Sous Chef in Raheen Lodge Raheen Lodge, Baunacloka, Mungret, Limerick, on Fulltime, Permanent Contract.

Purpose of the role:

To contribute to the overall smooth running and organisation of the kitchen department by performing all duties related to food preparation, and to provide assistance to the Head Chef and Catering Manager.

Role and responsibilities include but are not limited to:

• To always maintain and manage the required high operational and personal standard of hygiene and presentation in compliance with the Food Safety Act.


• Compliance to the Health and Safety Act and COSHH regulations.


• To prepare, cook and service food as directed by the chef in charge, whilst complying to the food safety act, portion control and presentation standards.


• Ensure the correct disposal and storage of all food items as directed by the chef in charge.


• Monitor and record temperatures of fridges and freezers, hot cabinets, serveries as directed by the chef in charge.


• Ensure that assured safe catering principals are followed at all times encompassing legal requirements of the Food Safety Act.


• To ensure that working areas are kept clean and tidy adopting a “clean as you go” policy.


• To ensure that all foods served under your control are served and held at the required temperatures (probed and recorded).


• Ensure that decanting methods and fridge discipline are strictly adhered to.


• Ensure accurate records are maintained as directed by the chef in charge.


• To carry out any duties associated with cleaning up after meals and maintaining the kitchen environment at the standard required by Bartra Healthcare.


• Report any complaints from residents, family members or staff regarding quality or quantity of food, menu choices, or dining room environment to the Head Chef immediately.


• Report all accidents or incidents to the Head Chef.


• Report any unsafe practices or broken machinery/equipment to the Head Chef, so that remedial action can be taken immediately


• Use all equipment as trained observing all safe practices, so that accidents are avoided


• Take full responsibility for your allocated area of work on a daily basis.


• Ensure that all bins are emptied, and all waste is discarded in the appropriate bin. (Food, Recycling, General Waste)


• Record keeping – ensure that necessary checks are made and recorded in accordance with our Food Hygiene Policy.


• Ensure food hygiene and HACCP standards are adhered to at all times.

• The sous chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers.


• Assisting the head chef and undertaking any of their responsibilities during the head chefs absence.


• Contribute to establishing the working schedule, organization, and efficiency of the work in the kitchen.


• Planning and preparation of the food and meal design in order to create an appealing and nutritious meals with observance of individual requirements of residents or patients


• Making sure the hygiene and food safety standards are met in all stages of food preparation to food presentation and delivery.


• Making sure that the professional equipment is in good conditions and signaling any malfunction in accordance with Health and Safety policy and standards.

• Minimum QQI Level 5 In Culinary Arts or equivalent

• Knowledge of HACCP including good hygiene practices


• Flexibility/adaptability


• Excellent written /numerical/analytical skills


• Strong IT Skills


• Highly organized


• Time management


• Management of finances and resources


• Good communication.


• Active listening


• Teaching abilities

• HSF Health Plan


• Education Support


• Employee Assistant Programme


• Length of Service Reward


• Birthday Reward Subsidesed Meals


• Bike to Work Scheme


• Overtime Bonus


• On Site Parking

Job Type: Full\-time

Pay: From €17\.50 per hour

Experience:

• Chef: 1 year (required)

• Ireland (required)

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